Ingredients:
For the biscuit:
200 g flour
200 g sugar
4 eggs
100 ml coconut milk
100 g butter
2 tsp. leavening agent
1 tsp vanilla extract
100 g coconut shavings
For the cream:
400 ml cream 33%
200 g cream cheese
150 g icing sugar
1 tsp vanilla extract
For the mango layer:
2 ripe mangoes
50 g sugar
1 tbsp cornstarch
50 ml water
For decoration:
Fresh mango
Coconut shavings
Fresh mint or basil
Preparation:
Biscuit:
Beat the eggs with the sugar until puffy and light in colour.Melt the butter and add it to the egg mixture along with the coconut milk and vanilla extract and stir.Sift the flour with the baking powder and gently stir into the egg mixture.Add the coconut shavings and stir to combine.Pour the batter into an oiled mould and bake at 180°C for about 25-30 minutes until golden. Cool and cut into two shortcakes.Cream:
Beat the cream cheese with the icing sugar until smooth.In a separate bowl, whisk the cream to soft peaks.Gently incorporate the whipped cream into the cream cheese.Add vanilla extract and mix until smooth.Mango layer:
Peel the mango and dice the flesh into cubes.In a small saucepan, cook the mangoes with the sugar until soft.Dissolve the cornstarch in water and add to the saucepan, cook until thickened. Cool.Assembly:
Brush the first cake with some of the cream and place the mango layer on top.Cover with the second cake and cover the cake completely with the remaining cream on top and sides.Place the cake in the refrigerator for at least 2 hours to soak.Decoration:
Before serving, decorate the cake with fresh mango, coconut shavings and fresh mint or basil.