Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs, separated
- 1/2 cup whole milk
- 1/2 cup mango puree
- 1/2 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup diced fresh mango
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
4. Add the egg yolks one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the whole milk, and mix until just combined.
6. In another bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until no white streaks remain.
8. Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. While the cake is baking, combine the mango puree, coconut milk, sweetened condensed milk, and evaporated milk in a mixing bowl.
10. Once the cake is done, remove it from the oven and let it cool for 10 minutes.
11. Using a fork, poke holes all over the cake.
12. Pour the milk mixture over the cake, making sure to fill the holes.
13. Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
14. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
15. Spread the whipped cream over the top of the cake.
16. Sprinkle shredded coconut and diced mango over the whipped cream.
17. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Refrigeration time: 2 hours or overnight
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories per serving: 390
Fat per serving: 22g
Saturated fat per serving: 14g
Cholesterol per serving: 135mg
Sodium per serving: 180mg
Carbohydrates per serving: 43g
Fiber per serving: 1g
Sugar per serving: 33g
Protein per serving: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or coconut milk.
- Mango puree can be substituted with any other fruit puree.
- Shredded coconut can be substituted with chopped nuts or chocolate chips.
Variations:
- Add a layer of sliced fresh mango between the cake and the whipped cream.
- Use a different type of cake, such as vanilla or chocolate.
- Add a teaspoon of rum to the milk mixture for a boozy twist.
Tips and tricks:
- Make sure to let the cake cool before pouring the milk mixture over it.
- Use a fork to poke holes all over the cake to ensure the milk mixture is absorbed evenly.
- Refrigerate the cake for at least 2 hours or overnight to allow the milk mixture to soak in.
- Whip the cream until stiff peaks form for a fluffy and stable topping.
- Toast the shredded coconut for added flavor and texture.
Storage instructions:
Store the Mango-Coconut Pastel de Tres Leches covered in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the Mango-Coconut Pastel de Tres Leches on a platter or cake stand. Garnish with shredded coconut and diced mango.
Garnishes:
- Shredded coconut
- Diced fresh mango
- Mint leaves
Pairings:
- Coffee
- Tea
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
- Grilled shrimp skewers
Troubleshooting advice:
- If the cake is too dry, poke more holes and pour more milk mixture over it.
- If the cake is too wet, reduce the amount of milk mixture used.
- If the whipped cream is too runny, refrigerate it for a few minutes before spreading it over the cake.
Food safety advice:
- Make sure to refrigerate the cake after pouring the milk mixture over it to prevent bacterial growth.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
Tres Leches cake is a traditional dessert from Latin America. It is a sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk, and whole milk. The cake is then topped with whipped cream and garnished with fruit or nuts.
Flavor profiles:
This Mango-Coconut Pastel de Tres Leches is sweet, creamy, and tropical. The cake is moist and tender, while the milk mixture adds richness and depth of flavor. The whipped cream is light and fluffy, and the shredded coconut and diced mango add texture and freshness.
Serving suggestions:
Serve this Mango-Coconut Pastel de Tres Leches as a dessert after a Latin American-inspired meal. It is perfect for special occasions or potlucks.
Related Categories
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Region: Mexican
Taste: Sweet, Creamy, Tropical, Coconutty, Mango, Mango-Flavored