Coconut Mango Tres Leches Cake

Name: Coconut Mango Tres Leches Cake
Prep time: 5 h
Cook time: 40 min
Total time: 5 h 40 min
Cuisine: Latin American, American
Ingredients: 5 large eggs; 1 cup sugar; ⅓ cup milk; 1 cup all purpose flour; ¼ tsp salt; 1 ½ tsp baking powder; 1 tsp vanilla extract; 1 can sweetened condensed milk - 9 oz; 1 ¼ cup evaporated milk; 1 cup coconut milk - 249ml; 1½ cup heavy cream; 6 tbsp mango pulp; 6 tbsp mango pulp; 2 tsp sugar (optional); 1 tsp cornstarch; 2 tsp water; 1 mango cut into cubes; sweetened coconut flakes, toasted

11 steps

Prep:5hCook:40min

This coconut mango cake is to die for! The mango and coconut flavours go together so beautifully. The cake is moist and juicy and just bursting with flavour!

Updated at: Thu, 17 Aug 2023 11:32:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories416.2 kcal (21%)

Total Fat22.3 g (32%)

Carbs46.9 g (18%)

Sugars34.7 g (39%)

Protein9 g (18%)

Sodium213 mg (11%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Separate the egg whites and egg yolks in clean separate bowls. To prevent a yolk from accidentally breaking into the whites, separate the whites into a separate small bowl each time and then transfer it to the one you will beat them in. Make sure the bowl you add the egg whites in is very clean and has no grease marks.

Step 2

Add 3/4 cup of the sugar into the yolks and whisk well until pale and light. Whisk in the milk. Then add in the flour, salt and baking powder. Fold that gently until all mixed together

Step 3

Beat the egg whites until soft peaks form. Add in the sugar while beating and continue until you get stiff peaks.

Step 4

Add that into the flour mixture and fold gently with a spatula by scraping from the sides of the bowl, inwards. Don’t mix too much so you don’t deflate it. Once you no longer see streaks of egg whites, its done.

Step 5

In a 9x13 pan, bottom lined with parchment paper, pour the batter and bake at 350F for about 30-35 minutes. Don’t open the oven door until the last 10 minutes. Gently poke the cake with your finger and if it springs back, its done. If it leaves an indent, then bake for another 5 ish minutes.

Step 6

Take the cake out and let it cool.

Step 7

To make the milk mixture, add the condensed milk, evaporated milk and coconut milk and whisk until combined. Poke holes all over the cake with a fork or anything. Pour over all of the milk mixture and cover it and let it soak for a couple hours or overnight in the refridgerator (better overnight)

Step 8

To make the reduced mango pulp, add in the mango pulp into a small saucepan. Make a cornstarch slurry and add that to the mango. Cook over medium heat, stirring occasionally until it thickens up. Take off heat and let cool.

Step 9

In a chilled bowl, pour in your whipping cream and beat it until you get soft peaks. Now add in your mango pulp and beat until you get stiff peaks.

Step 10

Spread reduced mango pulp onto the cake. Using a piping bag with a star tip, pipe the cream onto the cake. You could also spread it with a spatula.

Step 11

Sprinkle over the cut mango chunks and drizzle over the reduced mango pulp. Toast some sweetened coconut flakes and sprinkle on the cake! Cut and serve. Enjoy!