Thursday, January 19, 2012
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Mango Avocado Salsa

I have confessed my love of avocado many many times. I freaking love those things. I believe that avocado is one of those foods you can add to almost anything and it’ll taste better. I love using avocado to add creaminess to salads.

Obviously one of the best ways to enjoy avocado is on top of a tortilla chip. The mango in this salsa provides a nice sweetness to balance out the red onion. I made a double batch of this Mango Salsa when we had some friends over and this was the first dish to get devoured. It’s amazing.

One Year Ago: Pomegranate Cranberry Quinoa Salad
Two Years Ago: Gooey Bars
Three Years Ago: Crockpot Tamale Pie and Inauguration Day Cupcakes
Four Years Ago: Clam Chowder

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Mango Avocado Salsa

Yield: Serves 5

Ingredients:

1 mango, peeled and diced
1 avocado, peeled and diced
1 Roma tomato, seeded and diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1/4 cup chopped fresh cilantro
Juice from one fresh lime
1/2 cup chopped red onion
1 Tablespoon olive oil
Salt and pepper, to taste
Tortilla chips, for serving

Directions:

Stir together all ingredients in a medium bowl. Cover and let the flavors blend in the refrigerator for at least 30 minutes before serving.

Recipe from Pennies on a Platter

Appetizers / Snacks, Side Dish
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16 Responses to “Coconut Layer Cake Filled with Lemon Curd”

  1. #
    1
    Erica @ Inandaroundtown — April 6, 2011 at 4:22 pm

    WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!

  2. #
    2
    FunandFearlessinBeantown — April 6, 2011 at 4:26 pm

    This cake looks beautiful and I love the addition of toasted coconut!

  3. #
    3
    Christina — April 6, 2011 at 4:32 pm

    I love love cakes with coconut. So delicious.

  4. #
    4
    Maria — April 6, 2011 at 4:33 pm

    Beautiful cake!

  5. #
    5
    DeliciousDish — April 6, 2011 at 4:48 pm

    Totally agree – the more layers the better! The cake looks stunning!

  6. #
    6
    Paula Kelly-Bourque — April 6, 2011 at 5:04 pm

    Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!

  7. #
    7
    Evan — April 6, 2011 at 5:29 pm

    This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.

  8. #
    8
    Bianca Garcia — April 6, 2011 at 5:34 pm

    This sounds wonderful. Coconut with lemon curd, yummmm!

  9. #
    9
    Taryn — April 6, 2011 at 5:49 pm

    This looks fantastic – so springy and beautiful, and absolutely delish 🙂

  10. #
    10
    ammy 92 — April 6, 2011 at 6:28 pm

    what a wonderful cake!

  11. #
    11
    ErinsFoodFiles — April 6, 2011 at 6:30 pm

    Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.

  12. #
    12
    Shannon — April 6, 2011 at 8:01 pm

    ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!

  13. #
    13
    A Boston Food Diary — April 6, 2011 at 8:30 pm

    OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!

  14. #
    14
    Aimee — April 6, 2011 at 8:47 pm

    Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!

  15. #
    15
    Nutmeg Nanny — April 6, 2011 at 9:31 pm

    Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you 🙂

  16. #
    16
    Kelly Jaremco — April 29, 2015 at 8:39 pm

    I told my girlfriend I would bake her a cake for her birthday this Sunday !!! I got lemon curd and coconut stuck in my brain, so I started googling… which led me to your page !!! This recipie looks almost perfect !!

    Couple questions…

    Do you think the coconut extract was too strong for the cake, because you also have the browned coconut pcs too? I was considering vanilla bean cake, lemon curd and toasted coconut on the outside… but perhaps that wouldn’t be enough coconut flavour…. your thoughts?

    Lastly… what did you use as the frosting to keep the toasted coconut on? It looks like whipping cream…. ?!?!?

    Thanks !!!
    Kelly

    P.S
    This is the first cake I’ve ever baked !!! lol

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