Coconut Mango Meringue Cake
✨ This is such a fun, wonderful and summery show stopper to bring to any get together! We’re going to breeze through a delicious 4 layer chiffon cake, mango layers, coconut custard and a delicious meringue on top for a lovely texture!
🎶 So get your favourite playlist on, and let’s get baking!
Servings: 10
Ingredients
🎂Chiffon cake
10 eggs
300 granulated sugar
220g plain flour
1tsp baking powder
Pinch of salt
🥥 Coconut custard
425g whole milk
40g cornflour
190g caster sugar
4 egg yolks
60g double cream
20g desiccated coconut
15g unsalted butter
𓎩Meringue
4 egg whites
200g caster sugar
1tbsp vanilla bean paste
🥭Extras
Mango pulp, I use this one
Diced mango
Edible Viola flowers
Coconut flakes
👩🍳 First Things First: Mis en place
A French term for everything in its place - in other words, organise all of your ingredients to ensure an efficient process while we cook something delicious!
👩🍳 Let’s cook!
🎂Chiffon cake
Preheat your oven to 180°C.
Start by cracking your eggs into the bowl of your stand mixer with the sugar and eggs, then beat until the eggs reach the top of the bowl, this usually takes about 10 minutes.
Now add in the sifted flour and baking powder and fold this in with a rubber spatula in 3 parts.
If you’re making the four layer version of this cake, weigh the mixture, divide it by four and separate the mixtures into four lined cake tins.
Bake for exactly 10 minutes, and when you lift the cakes u from the oven, they will have raised beautifully, but they will shortly deflate, but don’t worry, you haven’t done anything wrong, this is completely normal!
🍮Custard
Combine the milk, half of the sugar and the salt in a saucepan and heat it over a medium heat until it’s steaming hot.
Now combine the egg yolks, remaining sugar, cream and cornflour to a jug, then whisk it together until it’s smooth, then add the hot milk mixture to the egg mixture, whisk them together, then transfer the mixture back into the pan, whisking constantly until it’s thickened.
Once it’s been removed from the heat, add the butter and whisk until incorporated.
Pass the custard through a fine sieve, then add in the coconut flakes & cover the surface with cling film until it’s cooled.
𓎩Meringue
Whisk your egg whites and sugar over a pan of simmering water over the hob. (Make sure your bowl is metal and not touching the water underneath and wear an oven glove!) You want to mix this until it doesn’t feel grainy between your fingers anymore.
Now transfer it to a very clean bowl and using the whisk attachment if you’re using a stand mixer, or using a hand whisk, whisk the mixture until it forms stiff peaks, then fold in the vanilla.
Pop it in a piping bag with a decorative nozzle.
👩🍳 Assembly
We start with a layer of cake, then brush some of the Mango pulp for flavour and to moisten the cake, then a thin layer of the coconut custard.
Repeat this until you get to the final layer of cake, then use the last of the custard on the sides of the cake as well.
Now for the meringue - using a palette knife, whirl the meringue over the top of the cake and torch it until it’s a lovely golden brown!
Now, I like to brush over a little more of the mango pulp, diced mango, coconut flakes and Viola flowers!
Happy baking!
Emily x 🍞✨