Mango Coconut Tres Leches Cake

I’ve been doing pretty well avoiding refined sugar…until this cake. Let’s just say I “tasted” a little more than usual. My friend Keiko requested a cake for her mother’s birthday and this is what we came up with! She grew up in Hawaii so Keiko wanted to incorporate something tropical. Normally I will only use fruit if I can purchase them fresh and locally grown. I used to use freeze dried berries but I’ve done away with that as well. Thankfully mangoes are currently in season and these were grown in Mexico.

Here is a breakdown of the cake: chiffon cake soaked with coconut milk, mango mousse, chiffon cake with coconut milk, mango mousse, topped off with whipped heavy cream and coconut cream, swirled with some mango puree.

This is a slight departure from my usual multi-layered butter cakes with buttercream. In fact, there’s no butter in this cake at all! While I won’t be giving up butter any time soon (meringue buttercreams are one of the greatest things on earth), it was a fun and exciting change to step out of my comfort zone.

Also, if you haven’t already checked it out, Keiko recently launched her new web shop that’s filled with her beautiful artwork!

{ 5 comments… read them below or add one }

Sarah May 9, 2013 at 11:23 pm

This looks and sounds FREAKING AMAZING. I can imagine the bright mango, and the light cake layers…drool!


Keiko May 11, 2013 at 7:45 pm

This cake was so light and flavorful and the texture was perfect. Thank you for experimenting for my request! Also thanks for the link to my new site. :)


jennifer May 15, 2013 at 11:08 pm

drooling over here…!


Jade Sheldon-Burnsed June 8, 2013 at 12:43 am

Wow… just, wow.


Michal July 24, 2013 at 7:31 pm

This cake looks amazing. Is there any chance you’d be able to share the recipe?


Leave a Comment

{ 1 trackback }

Previous post:

Next post: