Ingredients

Sponge biscuit
eggs
4pc
sugar
200g
7oz
0.80cup
13.40tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
flour
220g
7.70oz
1cup
14.74tbsp
milk
160g
5.41fl oz
butter
80g
2.80oz
0.32cup
5.36tbsp
baking powder
8g
0.28oz
0.54tbsp
Soaking
coconut puree
40g
1.40oz
2.68tbsp
milk
40g
1.35fl oz
sugar
40g
1.40oz
2.68tbsp
Confit
mango puree
200g
7oz
0.80cup
13.40tbsp
passion fruit puree
100g
3.50oz
0.40cup
6.70tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
pectin (apple or citrus)
6g
0.21oz
0.40tbsp
gelatin
6g
0.21oz
0.40tbsp
cold water
30g
1.01fl oz
Creme
coconut puree
130g
4.55oz
0.52cup
8.71tbsp
butter 82.5%
130g
4.55oz
0.52cup
8.71tbsp
cream cheese
390g
13.65oz
1.56cup
26.13tbsp
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
Coating custard
butter
140g
4.90oz
0.56cup
9.38tbsp
powdered sugar
140g
4.90oz
0.56cup
9.38tbsp
cream cheese
420g
14.70oz
1.68cup
28.14tbsp

Method

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.

Sponge biscuit

Ingredients:

  • 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.

Soaking

For soaking:

  • 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.

Confit

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.

Creme

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.

Cake assembling

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.

Coating custard

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.