Coconut mango cake

For 20 pieces
  • 1 Can (s) (400 g) coconut milk
  • 350 ml Milk
  • 2 egg yolk (size M)
  • 50 g sugar
  • 50 g cornstarch
  • 1 (approx. 500 g) Mango
  • 200 g soft butter
  • 100 g Icing sugar
  • 2 packs (400 g ) Shortbread
  • 150 g Desiccated coconut
  • cling film
  • baking paper
45 minutes
very easy
1.
Boil coconut milk and 200 ml milk in a saucepan. Mix the rest of the milk with the egg yolks, sugar and starch. Stir the mixture into the hot milk and simmer for about 2 minutes while stirring. Pour into a shallow container and cover the pudding with foil directly on the surface.
2.
Let cool down until the pudding is at room temperature.
3.
Peel the mango and cut the flesh from the stone. Cut the pulp into small pieces and purée finely with a hand blender. Butter and powdered sugar withBeat the whisk of the hand mixer until creamy white.
4.
Gradually stir in the pudding.
5.
Place baking paper on a board, place the butter biscuits square (4 x 5 biscuits) close together. Place a rectangular cake frame around it and stretch it tight.
6.
Approx. Spread 1/4 cream on the biscuits, sprinkle with about 1/4 grated coconut and brush about 1/3 mango puree. Layer the remaining biscuits, cream and desiccated coconut on top of each other. Spread the remaining cream on the last layer of biscuits and sprinkle with the remaining coconut flakes.
7.
Approx. Chill for 2 hours. Carefully remove from the frame and cut into pieces.
1 piece approx:
  • 390 kcal
  • 1620 kJ
  • 5 g protein
  • 22 g fat
  • 44 g carbohydrates

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