Mango and coconut three milk cake recipe

Mango and coconut three milk cake recipe

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With three different types of milk and swiss meringue icing, this moist layered cake is ultra indulgent.

The ingredient of Mango and coconut three milk cake recipe

  1. 375g unsalted butter, chopped, at room temperature
  2. 370g (1 3/4 cups) caster sugar
  3. 1 tsp vanilla bean paste
  4. 6 eggs, separated
  5. 600g (4 cups) self-raising flour, sifted
  6. 2 limes, rind finely grated, plus extra rind, to decorate
  7. 375ml (1 1/2 cups) milk
  8. 1/2 mango, thickly sliced, plus 3 mangoes, extra, thinly sliced
  9. 250ml (1 cup) coconut milk
  10. 80ml (2/3 cup) sweetened condensed coconut milk
  11. 250ml (1 cup) thickened cream, whipped
  12. Coconut flakes, to decorate
  13. 315g (1 1/2 cups) caster sugar
  14. 6 egg whites
  15. 500g unsalted butter, chopped, at room temperature
  16. 2 tsp vanilla extract

The instruction how to make Mango and coconut three milk cake recipe

  1. Preheat oven to 180C/160C fan forced. Grease three 20cm round cake pans and line base and side with baking paper.
  2. Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add about one-third of the flour, lime rind and milk. Fold until just combined. Repeat, in 2 more batches, with remaining flour, lime rind and milk.
  3. In a clean, dry bowl use electric beaters to beat egg whites until soft peaks form. Fold one-third of the egg whites through the butter mixture until well combined then fold through remaining egg whites until just combined. Divide mixture evenly among prepared pans, smoothing the surface.
  4. Bake, swapping pans halfway through cooking, for 40 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 30 minutes to cool.
  5. Meanwhile, place mango in a blender and blend until smooth. Add the coconut milk and condensed milk. Blend again until well combined.
  6. Use a serrated knife to trim and level cakes. Return trimmed cakes, cut-side up, to pans. Pierce all over with a skewer. Divide mango mixture among pans. Cover cakes with plastic wrap. Place cakes in fridge for 4 hours or overnight (not all mango mixture will absorb).
  7. To make icing, place sugar and egg whites in a large heatproof bowl over a saucepan of simmering water (make sure bowl doesnu2019t touch water). Whisk until sugar has dissolved. Transfer mixture to a stand mixer with whisk attachment. Whisk for 7 minutes on low speed or until thick and glossy. With motor running, add butter, 1 piece at a time, beating well after each addition. Increase speed to high and continue to beat until smooth and creamy.
  8. Place 1 cake, cut-side up, on a cake stand or serving platter. Spread over half the whipped cream and a layer of extra mango. Top with another cake, cut-side down. Spread over remaining whipped cream and another layer of extra mango. Top with remaining cake, cut-side down. Use a large palette knife to spread icing in a thin layer over top and side of cake. Place in fridge for 20 minutes to chill. Dip palette knife in boiling water, dry with a tea towel then use the hot knife to spread remaining icing over cake. Top with remaining extra mango. Scatter over coconut flakes and extra lime rind to serve.

Nutritions of Mango and coconut three milk cake recipe

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calories: https://schema.org
calories: NutritionInformation

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