MANGO & COCONUT
TRES LECHE CAKE
PREP + COOK TIME 1 HOUR 20 MINUTES
(+ COOLING) SERVES 10
125g strawberries, chopped
60g blueberries
60g raspberries
4 eggs, separated
1 cup (220g) caster sugar
⅓ cup (80ml) milk
1 teaspoon vanilla extract
1⅓ cups (200g) plain flour
1 teaspoon baking powder
395g can sweetened condensed milk
½ cup (125ml) evaporated milk
½ cup (125ml) coconut cream
2 large mangoes (1.2kg), sliced thinly
1 lime (90g), rind grated finely
WHIPPED COCONUT CREAM
¼ cup (60ml) coconut cream, chilled
300ml thickened cream, chilled
2 tablespoons icing sugar
½ teaspoon vanilla extract
1 Preheat oven to 160°C/140°C
fan. Grease a 22cm square cake
pan; line base and sides with baking
paper, extending the paper 5cm
over the sides.
2 Combine strawberries, blueberries
and raspberries in a small bowl.
3 Beat egg whites in a medium bowl
with an electric mixer until soft peaks
form. Gradually add sugar, beating
until glossy and stiff. Combine egg
yolks, milk and extract in a small
bowl. With the motor operating,
gradually add milk mixture to the
egg white mixture until well
combined. Sift flour and baking
powder onto mixture, then gently
fold through; fold in berries. Pour
the mixture into pan; level surface.
4 Bake cake for 1 hour, turning
pan halfway through cooking, or
until a skewer inserted into the
centre comes out clean.
5 Meanwhile, whisk condensed milk,
evaporated milk and coconut cream
in a large jug until combined.
6 As soon as the cake is cooked,
use a skewer to poke holes in the
cake; pour milk mixture over hot
cake. Cool cake in pan.
7 Meanwhile, make the whipped
coconut cream.8 Spread whipped coconut cream
onto cake; decorate with mango
slices and rind.WHIPPED COCONUT CREAM
Push coconut cream through a fine
sieve into a small bowl. Beat
thickened cream, sifted icing sugar
and extract in a small bowl with an
electric mixer until almost soft peaks
form. Fold in strained coconut cream.TOP TIPS
You can use whatever
berries you like, such
as mulberries or
loganberries.
Shake the can of
coconut cream before
you open it.
Cake is best made on
day of serving.
The cake is easier to
cut using a flat−bladed
knife, rather than a
serrated knife.In Season
MANGO & COCONUT
TRES LECHE CAKE18