Mango Coconut Cake

By Liz Macri

Cooking Mango coconut cake step by step details? If you are looking cooking tips for Mango coconut cake you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Three layers of deliciousness: Crunchy macadamia biscuits, creamy cheesecake and sweet mango jelly.

All you have to do is throw all your ingredients of Mango Coconut Cake

  1. 220g packet white chocolate and macadamia biscuits
  2. 1 cup shredded coconut
  3. 125g butter, melted
  4. 2 tablespoons boiling water
  5. 2 teaspoons powdered gelatine
  6. 500g cream cheese, softened
  7. 1/3 cup caster sugar
  8. 1 teaspoon coconut essence
  9. 300ml pure cream
  10. 1 1/2 cups mango puree (see tip)
  11. 1/3 cup caster sugar
  12. 1 tablespoon lemon juice
  13. 2 tablespoons boiling water
  14. 3 teaspoons powdered gelatine

The instruction how to make Mango Coconut Cake

  1. Line base and side of a 6cm-deep, 22cm (base) round springform pan with baking paper. Process biscuits and half the coconut until finely chopped. Transfer mixture to a bowl. Add butter and remaining coconut. Stir to combine. Using the back of a spoon, press mixture evenly over base of prepared pan. Refrigerate for 30 minutes or until firm.
  2. Meanwhile, place boiling water in a small, heatproof bowl. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly. Using an electric mixer, beat cream cheese, sugar and coconut essence until smooth. Gradually beat in cream. Beat gelatine mixture into cream cheese mixture to combine. Pour over base. Refrigerate for 3 to 4 hours or until firm.
  3. Meanwhile, make mango jelly Place mango puree and sugar in a saucepan over medium heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Remove from heat. Add lemon juice. Stir to combine. Place boiling water in a small, heatproof bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Add to mango mixture. Stir to combine. Cool. Pour over cream cheese mixture. Refrigerate for 2 hours or until firm.

Nutritions of Mango Coconut Cake

fatContent: 571.688 calories
saturatedFatContent: 45 grams fat
carbohydrateContent: 29 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 26 grams sugar
cholesterolContent: 9 grams protein
sodiumContent: 103 milligrams cholesterol

Tags : , , , , , , , , , , , , , , , ,

You may also like :