Categories: Butter,Cheese,chocolate,Cream,Lemon,Oil,Sugar,Tasty Soup

Mango coconut cake

January 31st, 2012
    Ingredients
  • 220g packet white chocolate and macadamia biscuits
  • 1 cup shredded coconut
  • 125g butter, melted
  • 2 tablespoons boiling water
  • 2 teaspoons powdered gelatine
  • 500g cream cheese, softened
  • 1/3 cup caster sugar
  • 1 teaspoon coconut essence
  • 300ml pure cream

  • Mango jelly

  • 1 1/2 cups mango puree (see tip)
  • 1/3 cup caster sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons boiling water
  • 3 teaspoons powdered gelatine

Method
Line base and side of a 6cm-deep, 22cm (base) round springform pan with cooking paper. Process biscuits and half the coconut until finely chopped. Transfer mixture to a bowl. Add butter and remaining coconut. Stir to combine. Using the back of a spoon, press mixture evenly over base of prepared pan. Refrigerate for 30 minutes or until firm.
Meanwhile, place boiling water in a small, heatproof bowl. Sprinkle over gelatine. Whisk with a fork until gelatine has dissolved. Set aside to cool slightly. Using an electric mixer, beat cream cheese, sugar and coconut essence until smooth. Gradually beat in cream. Beat gelatine mixture into cream cheese mixture to combine. Pour over base. Refrigerate for 3 to 4 hours or until firm.
Meanwhile, make mango jelly Place mango puree and sugar in a saucepan over medium heat. Cook, stirring, until sugar has dissolved. Bring to the boil. Remove from heat. Add lemon juice. Stir to combine. Place boiling water in a small, heatproof bowl. Sprinkle over gelatine. Stir until gelatine has dissolved. Add to mango mixture. Stir to combine. Cool. Pour over cream cheese mixture. Refrigerate for 2 hours or until firm.


via: tastysoup.info

Leave a Reply