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How to make Mango and coconut three milk cake

Yield = 12
Prep time: 5:35
Cook time: 0:40
Total time: 6:15

Ingredients

  • 375g unsalted butter, chopped, at room temperature
  • 370g (1 3/4 cups) caster sugar
  • 1 teaspoon 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
  • 1/2 mango, thickly sliced, plus 3 mangoes, extra, thinly sliced
  • 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 teaspoons vanilla extract

Method

  • Step 1 Preheat oven to 180C/160C fan forced. Grease three 20cm round cake pans and line base and side with baking paper.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5 Meanwhile, place mango in a blender and blend until smooth. Add the coconut milk and condensed milk. Blend again until well combined.
  • Step 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).
  • Step 7 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.
  • Step 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.