Lime, Mango & Coconut cake

This cake is freshness, moistness, & silkiness all in 1 bite!!!

It is an absolute favorite of mine, all the different flavors, the zingy lime with the sweet mango and the soft bitterness from the coconut. Also the textures work superbly together to give a soft, fluffy and creamy mouthful; the airy thin génoise layers with the silky icings and the crunchy desiccated coconut.

To make this cake, I decided to make a génoise sponge because it is light and airy but is very thin, which is much better than baking a sponge cake and cutting it into thin layers. If you were to cut a sponge cake into thin layers, there would be crumbs everywhere. With a génoise sponge, the top is smooth and beautifully golden.

This recipe is great because for the white chocolate ganache, you make several icings with the same base of icing.

Ingredients

For the Génoise:

• 4 eggs, separated

• 110 grams of caster sugar

• 1 teaspoon of salt

• 1 teaspoon of vanilla extract

• The zest & juice of 1 lemon

• 80 g butter, melted

• 125 grams of self-raising flour

• 1 teaspoon of baking powder

For the white chocolate ganache:

• 80 g white chocolate, cut into small pieces

• 150 ml double cream

• 1 teaspoon of vanilla extract

• 250 ml double cream

• For the mango middle layer:

• 8 tablespoons of mango puree

For the coconut icing:

• 1/2 of the white chocolate ganache

• 3 tablespoons of desiccated coconut

For the mango icing:

• 2/3 of the remaining white chocolate ganache

• 3 tablespoons of mango puree

For the Greek yogurt icing:

• The remaining white chocolate ganache

• 100 ml Greek yogurt

To decorate:

• Desiccated coconut

• Lime zest of 1 lime

Recipe

For the génoise:

1. To make the génoise, pre-heat the oven to 170°C and grease + line 3 baking trays.

2. Whisk the egg whites with the salt, adding in little by little the sugar until you obtain a stiff meringue. Then add in little by little the egg yolks + vanilla extract + lime zest & juice.

3. Place a little of the mixture in a separate bowl and mix in the melted butter. Once the mixture is combined, place the mixture back into the meringue mixture, along with the self-raising flour + baking powder with a spatula until completely combined.

4. Separate the batter onto the 3 baking trays, making a circle of about 18 cm of diameter.

5. Bake in the oven for 13-16 minutes, until golden on the stop and springy.

6. Leave to cool on a wire rack and then cut out circles of the size of your mold.

For the white chocolate ganache:

1. Heat the 150 ml of cream with the vanilla and then once it's simmering, pour over the chopped chocolate.

2. Mix a little with a spatula and then add in the cold 250 ml of double cream. Then blend with a stick blender until completely combined and smooth.

3. Place clingfilm on the ganache, and leave in the fridge for at least 30 minutes.

4. Once completely cool, whip the ganache until stiff peaks.

To assemble:

1. Divide the whipped ganache in half and in the first half, mix in the desiccated coconut.

2. Take your circle mold and place it onto the serving plate and place your first circle of génoise in the mold and spread on top a third of your coconut icing, making the layer of icing much thicker on the outside of the circle to make a wall for the mango puree (we do this so that the mango puree doesn't leak out).

3. Place 3 tablespoons of the mango puree in the center and then add on the second layer of génoise.

4. Repeat the process for the second layer. For the third, place the final layer of génoise and then spread with the remaining coconut icing. Place in the fridge for 30 minutes.

5. Un-mold your cake and place the desiccated coconut on the sides of the cake.

6. Take the second half of your white chocolate ganache and mix a third of it with the yogurt and the remaining two thirds of it with the mango puree. Place the icings into piping bags, one with a star nozzle and the other a round tip (be careful the icing is a little runny but it will keeps it's shape on the cake).

7. Pipe the icings on the top of the cake, like shown on the photo or however you would like. Sprinkle on top some lime zest and your cake is ready!

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Bye Xxx