Ingredients
Method
Make the cake
- Separate the egg whites and egg yolks in clean separate bowls. To prevent a yolk from accidentally breaking into the whites, separate the whites into a separate small bowl each time and then transfer it to the one you will beat them in. Make sure the bowl you add the egg whites in is very clean and has no grease marks.
- Add ¾ cup of the sugar into the yolks and whisk well until pale and light. Whisk in the milk and vanilla extract. Then add in the flour, salt and baking powder. Fold that gently until all mixed together
- Beat the egg whites until soft peaks form. Add in the rest of the sugar while beating and continue until you get stiff peaks.
- Add the egg whites into the flour mixture and fold gently with a spatula by scraping from the sides of the bowl, inwards. Don’t mix too much so you don’t deflate it. Once you no longer see streaks of egg whites, its done.
- In a 9x13 pan, bottom lined with parchment paper, pour the batter and bake at 350F for about 30-35 minutes. Don’t open the oven door until the last 10 minutes. Gently poke the cake with your finger and if it springs back, its done. If it leaves an indent, then bake for another 5 ish minutes.
- Take the cake out and let it cool.
Make the Milk Mixture
- To make the milk mixture, add the condensed milk, evaporated milk and coconut milk and whisk until combined. Poke holes all over the cake with a fork or anything. Pour over all of the milk mixture and cover it and let it soak for a couple hours or overnight in the refrigerator (better overnight)
Make the Reduced Mango Pulp
- To make the reduced mango pulp, add in the mango pulp into a small saucepan. Make the cornstarch slurry with the water and add that to the mango. Cook over medium heat, stirring occasionally until it thickens up. Take off heat and let cool.
Frosting
- In a chilled bowl, pour in your whipping cream and beat it until you get soft peaks. Now add in your mango pulp and beat until you get slightly stiff peaks. Don't over beat the mixture or it will separate
- Spread some reduced mango pulp onto the cake. Using a piping bag with a star tip, pipe the cream onto the cake. You could also spread it with a spatula.
- Sprinkle over the cut mango chunks and drizzle over the reduced mango pulp. Toast some sweetened coconut flakes and sprinkle on the cake! Cut and serve. Enjoy!
Toast the Coconut Flakes
- Add the coconut flakes to a pan and heat up over medium low heat. Slowly toast the flakes and stir to avoid burning. Once they become fragrant and reach a orangey/deep golden colour, remove from heat and let cool.
