Sponge Three Ways - Coconut & Mango Tres Leches Cake

Method

A light vanilla sponge soaked in a mango tres-leches milk, using  evaporated, condensed and fresh milk enriched with Mango Colac (SGF1830) and a whisper of cardamom – then crowned with whipped coconut white chocolate ganache and a scatter of caramelised coconut (SCN402). A tropical, spoonable twist on the classic tres leches, perfect for cafe counters and dessert menus.

How to Make Coconut & Mango Tres Leches Cake:

Sponge Base

• 300 g unsalted butter
• 300 g caster sugar
• 6 medium eggs
• 300 g plain flour
• 2 tsp vanilla extract (SCF0508)

Mango Tres Leches Milk

• 410 g evaporated milk
• 300 g condensed milk
• 300 ml whole milk
• 100 g Mango Colac (SGF1830)
• 7–8 drops cardamom spice drops (SCF1271)

Whipped Ganache 

• 200 g Kerrymaid cream (SCM280) – cream (a), heated
• 120 g Kerrymaid cream (SCM280) – cream (b), cold, added at the end
• 75 g Coconut Colac SGF1842 – dissolved into the heated cream
• 2 gelatin sheets, soaked in cold water
• 150 g White Chocolate W2

To Finish

• Caramelised coconut (SCN402) – to sprinkle (quantity to confirm)

Method

Sponge

1. Preheat the oven to 180°C (160°C fan) and line a 20cm x 20cm (8" x 8") square tin.
2. Cream the butter and caster sugar until pale and fluffy.
3. Add the eggs and whisk until fully incorporated, fluffy and pale – this gives the super-light crumb.
4. Add the vanilla extract, then fold in the plain flour until just combined.
5. Pour into the lined tin and bake for approx 35–45 min, until risen, golden and a skewer comes out clean. Cool fully, then poke holes all over the top with a skewer so the milk can soak in.

Mango Tres Leches Milk

1. Whisk together the evaporated milk, condensed milk, milk, Mango Colac (SGF1830) and the cardamom drops (SCF1271) until smooth.
2. Slowly pour the mango milk over the cooled, poked sponge, letting it absorb fully. Chill until soaked through (ideally a few hours or overnight).

Whipped Ganache

1. Heat cream (a) in a saucepan over medium heat and whisk in the Coconut Colac (SGF1842) until fully dissolved. Remove from the heat and stir in the bloomed gelatin.
2. Put the white chocolate into a tall jug, pour the hot cream over, leave 2 minutes, then blend smooth with a stick blender.
3. Add the cold cream (b) and blend again until smooth. Pour into a shallow bowl, cover the surface with clingfilm and chill 6 hours or overnight.
4. Whisk the chilled ganache to a medium/stiff peak and pipe over the soaked sponge.

Finish

1. Sprinkle the caramelised coconut (SCN402) over the piped ganache to finish.

Enjoyed this recipe? You'll find our other bakes from this series, Sponge Three Ways, in the Bakery & Desserts section of the Recipe Hub.