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Mango & coconut slice with palm sugar cream
Mango & coconut slice with palm sugar cream
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Irresistible tropical slice for kids of all ages.
Ingredients:
  • 3 (about 300g each) ripe mangoes
  • 250g butter, at room temperature, cubed
  • 220g (1 cup) caster sugar
  • 5 eggs, at room temperature
  • 150g (1 cup) plain flour
  • 2.00 gm baking powder
  • 65g (3/4 cup) desiccated coconut
  • 4.40 gm vanilla essence
  • 1 600ml ctn thickened cream
  • 40.00 ml finely grated palm sugar
  • 2 6cm cinnamon sticks
  • 1 vanilla bean, split lengthways
Instructions:
  • For the palm sugar cream, in a medium saucepan, mix together the cream, palm sugar, cinnamon sticks, and vanilla bean. Heat over medium heat until it boils, stirring occasionally. Strain the mixture through a sieve into a bowl and discard the vanilla pod. Chill the cream mixture in the fridge for 1 hour before serving.
  • Preheat oven to 180°C and generously brush a 23 x 29cm Swiss roll pan with melted butter to prepare.
  • Remove the mango cheeks by slicing them closely to the stone. Utilize a sturdy metal spoon to scoop out each cheek's flesh in one smooth piece, then slice each piece in half lengthwise.
  • In a large mixing bowl, use an electric beater to cream together the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition until fully combined.
  • Combine sifted flour and baking powder in a bowl with the butter mixture. Mix in desiccated coconut and vanilla essence using a large metal spoon until just combined.
  • Transfer the mixture into the pan and evenly smooth the top. Place 12 mango pieces, cut-side down, in 2 rows of 6 on top, gently pressing them in, making sure they are not completely covered by the batter.
  • Bake in a preheated oven for 30 minutes or until golden brown and a skewer inserted in the center comes out clean. Remove from the oven and let it cool.
  • Whisk cream until soft peaks form using a balloon whisk. Cut the cake into 12 portions, using the mango cheeks as a guide. Serve with a dollop of the palm sugar cream while still fresh.

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