Recipe Mango and coconut three milk cake : Easy, Special and Delicious
Recipe Mango and coconut three milk cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Mango and coconut three milk cake. This Recipe Mango and coconut three milk cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mango and coconut three milk cake was necessary 5h 35m, cook 40m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and sesame.. Without having to wait long, let's just check the Recipe Mango and coconut three milk cake
With three different types of milk and swiss meringue icing, this moist layered cake is ultra indulgent.
Thank you for reading this Recipe Mango and coconut three milk cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Mango and coconut three milk cake with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Mango and coconut three milk cake. This Recipe Mango and coconut three milk cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Mango and coconut three milk cake was necessary 5h 35m, cook 40m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and sesame.. Without having to wait long, let's just check the Recipe Mango and coconut three milk cake
With three different types of milk and swiss meringue icing, this moist layered cake is ultra indulgent.
16 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
250ml (1 cup) coconut milk
80ml (2/3 cup) sweetened condensed coconut milk
250ml (1 cup) thickened cream, whipped
Coconut flakes, to decorate
Swiss meringue icing
315g (1 1/2 cups) caster sugar
6 egg whites
500g unsalted butter, chopped, at room temperature
2 tsp vanilla extract
Select all ingredients
8 Method Steps
Preheat oven to 180C/160C fan forced. Grease three 20cm round cake pans and line base and side with baking paper.
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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.
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.
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.
Meanwhile, place mango in a blender and blend until smooth. Add the coconut milk and condensed milk. Blend again until well combined.
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).
To make icing, place sugar and egg whites in a large heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t 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.
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.
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Thank you for reading this Recipe Mango and coconut three milk cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Mango and coconut three milk cake with your social media like IG, FB and WhatsApp.
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