cake of the month Mango & coconut tres leches cake
The Australian Women's Weekly Food|Issue 78 2022
With mango, coconut, berries and cream, this traditional Mexican milk cake is fit for a fiesta!
LUCY TWEED

PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 9

125g strawberries, chopped

60g blueberries

60g raspberries

4 eggs, separated

1 cup (220g) caster sugar

1/3 cup (80ml) milk

1 teaspoon vanilla extract

11/3 cups (200g) plain flour

1 teaspoon baking powder

395g canned sweetened condensed milk

½ cup (125ml) evaporated milk

½ cup (125ml) coconut cream

2 large mangoes (1.2kg), sliced thinly

1 lime (90g), rind grated finely

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