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Mango coconut cake
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Decadent dessert with macadamia biscuit base, creamy cheesecake, and mango jelly.
Ingredients:
  • 220g packet white chocolate and macadamia biscuits
  • 65.00 gm shredded coconut
  • 125g butter, melted
  • 80.00 gm boiling water
  • 6.00 gm powdered gelatine
  • 500g cream cheese, softened
  • 141.90 gm caster sugar
  • 1 tsp coconut essence
  • 300ml pure cream
  • 375.00 ml mango puree (see tip)
  • 21.00 gm lemon juice
  • 9.00 gm powdered gelatine
Instructions:
  • Prepare a 6cm-deep, 22cm round springform pan by lining the base and sides with baking paper. In a food processor, finely chop biscuits and half of the coconut. Transfer the mixture to a bowl and mix in the butter and remaining coconut. Press the mixture evenly over the base of the prepared pan using the back of a spoon. Chill in the refrigerator for 30 minutes until firm. Enjoy!
  • First, pour boiling water into a small heatproof bowl and sprinkle the gelatine over it. Use a fork to whisk until the gelatine is completely dissolved. Let it cool for a bit. With an electric mixer, blend cream cheese, sugar, and coconut essence until smooth. Slowly mix in the cream. Combine the gelatine mixture with the cream cheese mixture. Pour the mixture over the base and chill in the refrigerator for 3 to 4 hours until set.
  • While the cream cheese mixture sets, prepare the mango jelly by heating mango puree and sugar in a saucepan until the sugar has dissolved. Bring to a boil, then remove from heat and stir in lemon juice. In a separate bowl, dissolve gelatine in boiling water then mix it into the mango mixture. Allow to cool before pouring over the cream cheese layer. Refrigerate for 2 hours until set.

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