Mango And Coconut Three Milk Cake Recipe

With three different types of milk and the swiss meringue icing, this moist layer cake is ultra forgiving.

The ingredient of Mango And Coconut Three Milk Cake Recipe

• 375g unsalted butter chopped at room temperature
• 370g 1 3 4 cups of powdered sugar
• 1 teaspoon of vanilla bean paste
• 6 eggs separated
• 600g 4 cups self raising flour sifted
• 2 limes zest finely grated most of the crust decorate
• 375 ml 1 1 2 cup milk
• 1 2 mango cut into thick slices plus 3 mangoes extra chopped
• 250 ml 1 cup coconut milk
• 80ml 2 3 cup sweetened condensed coconut milk
• 250 ml 1 cup thickened cream whipped
• coconut flakes to decorate
• 315g 1 1 2 cups powdered sugar
• 6 egg whites
• 500g unsalted butter chopped at room temperature
• 2 teaspoons vanilla extract

The Instruction of mango and coconut three milk cake recipe

• preheat the oven to 180 u00b0 c 160 fan forced grease three 20cm round cake pans and line base and sides with parchment paper
• use the electric mixer to beat the butter sugar and vanilla in a bowl until pale and creamy add the egg yolks 1 at a time beating well after each addition transfer the mixture into a large bowl add about a third of the flour the lemon zest and the milk times until just combined repeat in 2 batches with the rest of the flour the lime zest and the milk
• in a clean dry bowl use an electric mixer to beat the egg whites until soft peaks form fold a third of egg whites through the butter mixture until well combined then fold through remaining egg whites until just combined divide the mixture evenly between the prepared pans smoothing the surface
• bake swapping pans halfway through cooking for 40 minutes or until a skewer inserted in the centres comes out clean set aside in pans for 30 minutes to cool
• meanwhile place the mango in a blender and blend until smooth add the coconut milk and the condensed milk mix again until well combined
• using a serrated knife trim and level cakes return trimmed cake cut side up in pans pierce with a skewer divide the mango mixture in the moulds cover cakes with plastic wrap place cakes in the refrigerator for 4 hours or overnight not all at the mango mixture will absorb
• to make the frosting put the sugar and egg whites in a large bowl over a saucepan of simmering water make sure the bowl doesnt touch the water whisk until the sugar is dissolved transfer the mixture to a stand mixer with whisk attachment whisk for 7 minutes on low speed or until thick and glossy with the motor running add the butter 1 piece at a time beating well after each addition increase the speed to high and continue beating until smooth and creamy
• 1 cake cut side up on a stand of cake or a serving dish spread on half the whipped cream and an extra layer of mango top with a second cake cut side down spread over remaining whipped cream and another layer of mango with the rest of the cake cut side down use a large knife to spread the frosting in a thin layer on the top and sides of the cake place in fridge for 20 minutes to cool dip a palette knife in boiling water dry with a cloth and then use the knife to spread the remaining frosting on the cake with the rest of the extra mango spread coconut flakes and additional lemon zest to serve

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