We hope you will love this bright and mouth-watering Coconut , Mango & Passionfruit cake.
It consists of:
- - vanilla sponge cake with hot milk, soaked with coconut syrup;
- - mango and passion fruit confit;
- - coconut crème.
The calculation is for a 18 cm (7 inch) mold.
- Eggs - 4 pieces | 4.00 items
- Sugar - 200 g | 7.05 oz
- Vanilla sugar - 10 g | 0.35 oz
- Flour - 220 g | 7.75 oz
- Milk - 160 g | 5.65 oz
- Butter - 80 g | 2.80 oz
- Baking powder - 8 g | 0.30 oz
Whip the eggs with sugar and vanilla sugar until fluffy light mass (5 to 10 minutes, depending on the power of the mixer).
Sift the flour, and combine it with the baking powder; mix thoroughly with a whisk.
Gently add the flour to the egg mass, and mix the mass with a silicone spatula (folding movements).
Heat the milk with butter until very hot, but don’t boil.
Add the milk and butter to the total mass, and mix gently with a spatula until smooth.
Cover the bottom of the 18 cm (7 inch) ring mold with foil, and pour out the dough. Bake the sponge cake at 160-170C (320 to 338F) for about 40-50 minutes. Wrap the finished sponge biscuit with the cling film, and refrigerate it for 6 to 8 hours.
- Coconut puree - 40 g | 1.40 oz
- Milk - 40 g | 1.40 oz
- Sugar - 40 g | 1.40 oz
Combine all the ingredients, and heat; stir until the sugar dissolves, and cool.
For the confit:
- Mango puree - 200 g | 7.05 oz
- Passionfruit puree - 100 g | 3.55 oz
- Sugar - 80 g | 2.80 oz
- Pectin (apple or citrus) - 6 g | 0.20 oz
- Gelatin - 6 g | 0.20 oz
- Cold water - 30 g | 1.05 oz
Put the mango and passionfruit purees on a low heat. Mix the sugar with the pectin, and pour it into the puree, stirring constantly. Increase the heat to medium, and bring the mass to a boil; boil it for a couple of minutes.
Soak the gelatin in cold water, and let it swell; heat until dissolved. Add it to the puree, and mix well; cool the confit to the room temperature.
For the crème:
- Coconut puree - 130 g | 4.60 oz
- Butter 82.5% - 130 g | 4.60 oz
- Cream cheese - 390 g | 13.75 oz
- Powdered sugar - 100 g | 3.55 oz
Heat the coconut puree and the butter in a saucepan until hot (don’t boil). Punch the mass with a hand blender for 5-6 minutes until an emulsion. The mass will become homogeneous, and the butter spots will disappear from the surface. Cover the mix with foil in contact, and place it in the fridge for several hours.
Combine the cream cheese (cold), the butter and the coconut puree with the powdered sugar in a bowl for whipping. Whip everything until a dense fluffy mass.
You can replace the coconut puree with coconut milk (with a fat content of 17-18%). That milk should be tasty, with a rich coconut flavor; otherwise the crème will have no rich coconut aroma. But still, you better use the puree.
Cut the biscuit into 4 layers. The confit should be at the room temperature while assembling the cake.
Follow the next assembling order:
a sponge cake – soaking – crème (180 g | 2.80 oz) – crème borders (70 g | 2.45 oz) – 1/3 confit – a sponge biscuit. Repeat all steps two more times.
Wrap the assembled cake with the cling film, and refrigerate it for at least 8 hours.
For the coating custard:
- Butter - 140 g | 4.95 oz
- Powdered sugar - 140 g | 4.95 oz
- Cream cheese - 420 g | 14.80 oz
Whip the butter (at room temperature) until fluffy, and add the powdered sugar; whip again. Add the cream cheese, and whip until combined. Paint the custard with the water-soluble dye.