adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mango and coconut three milk cake recipe
0 Likes
Prep Time:
335 minutes
Cook Time:
40 minutes
Total Time:
375 minutes
Indulgent layered cake with three milks and Swiss meringue icing.
Ingredients:
  • 375g unsalted butter, chopped, at room temperature
  • 370g (1 3/4 cups) caster sugar
  • 1 tsp vanilla bean paste
  • 6 eggs, separated
  • 600g (4 cups) self-raising flour, sifted
  • 2 limes, rind finely grated, plus extra rind, to decorate
  • 375ml (1 1/2 cups) milk
  • 1/2 mango, thickly sliced, plus 3 mangoes, extra, thinly sliced
  • 250ml (1 cup) coconut milk
  • 80ml (2/3 cup) sweetened condensed coconut milk
  • 250ml (1 cup) thickened cream, whipped
  • Coconut flakes, to decorate
  • 315g (1 1/2 cups) caster sugar
  • 6 egg whites
  • 500g unsalted butter, chopped, at room temperature
  • 8.80 gm vanilla extract
Instructions:
  • Preheat the oven to 180C (160C fan forced), then prepare three 20cm round cake pans by greasing and lining the base and sides with baking paper.
  • In a bowl, use electric beaters to whip together the butter, sugar, and vanilla until light and creamy. Gradually add egg yolks one by one, beating thoroughly after each addition. Transfer the mixture to a large bowl. Stir in one-third of the flour, lime zest, and milk, folding until just mixed. Repeat this process twice more until all the flour, lime zest, and milk are combined.
  • In a clean, dry bowl, use electric beaters to whip egg whites until soft peaks form. Gently fold one-third of the egg whites into the butter mixture until fully combined, then fold in the rest of the egg whites until just mixed. Evenly distribute the batter into the pans, smoothing the top.
  • Bake for 40 minutes or until a skewer comes out clean when inserted into the centers, swapping pans halfway through. Let cool in pans for 30 minutes before removing.
  • Next, blend the mango in a blender until it is smooth. Then, add the coconut milk and condensed milk, blending again until everything is well combined.
  • Trim and level cakes with a serrated knife. Place trimmed cakes, cut-side up, back into pans. Use a skewer to pierce all over. Divide mango mixture evenly among pans and cover with plastic wrap. Chill cakes in the fridge for 4 hours or overnight (not all mango mixture will absorb).
  • For the icing, combine sugar and egg whites in a large heatproof bowl over simmering water (ensure bowl doesn’t touch water). Whisk until sugar dissolves. Transfer to a stand mixer with whisk attachment. Whisk on low speed for 7 minutes or until thick and glossy. Gradually add butter, beating well after each addition. Increase speed to high to beat until smooth and creamy.
  • Arrange the cakes in layers by placing one cake, cut-side up, on a cake stand or platter. Spread half of the whipped cream and a layer of extra mango on top. Add another cake, cut-side down, and repeat with the remaining whipped cream and more mango. Finish with the last cake, cut-side down. Use a large palette knife to evenly spread a thin layer of icing over the top and sides of the cake. Chill in the fridge for 20 minutes. Dip the palette knife in boiling water, dry with a tea towel, then use it to spread the rest of the icing over the cake. Garnish with the remaining extra mango, coconut flakes, and lime rind before serving.

Similar Recipes