Coconut tres leches cake with tropical salsa
serves
6
Coconut tres leches cake with tropical salsa
Dragon fruit, with its stunning red skin and white centre, adds a beautiful delicate flavour and dramatic pop of colour to this tropical fruit salsa. You'll need a 20cm springform pan for this recipe.
Ingredients (13)
- 4 eggs
- ⅔ cup (150g) caster sugar
- 1½ cups (225g) self-raising flour, sifted
- 50g unsalted butter, melted
- 1 cup (250ml) evaporated milk
- 1 cup (250ml) coconut condensed milk
- 1½ cups (375ml) coconut milk
- 300ml thickened cream
- ⅓ red papaya, peeled, sliced
- 1 mango, peeled, sliced
- 1 dragon fruit (pitaya), cut into wedges
- Juice of 1 lime
- Toasted coconut flakes, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C/160°C fan-forced. Grease and line the base and sides of a 20cm springform pan with baking paper.
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2.Using a stand mixer fitted with the whisk attachment, whisk eggs and sugar for 10-12 minutes, until tripled in volume.
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3.Fold in flour and butter until just combined. Spoon into prepared pan and bake for 35-40 minutes, until a skewer inserted into the centre comes out clean.
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4.Set aside in pan for 20 minutes to cool, then turn out, base-side down, onto a large plate.
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5.Combine evaporated, condensed and coconut milks in a jug. Pierce the cake all over with a skewer, then drizzle over milk mixture. Cover and chill for 2 hours.
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6.Meanwhile, using a stand mixer fitted with the whisk attachment, whisk cream until firm peaks form. Combine papaya, mango, dragon fruit and lime juice in a bowl.
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7.Top cake with whipped cream, some of the fruit mixture and toasted coconut. Serve with remaining fruit mixture.
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