Mango, coconut and lime ice-cream cake
Prep 45min (+overnight freezing and 2-3hr cooling time)Bake 1hr10minMakes 12-14 serves
Layers of sweet meringue and mango ripple ice-cream combine together with toasty coconut flakes and roasted macadamias to make the ultimate tropical cake – sunshine on a plate really and the perfect summer celebration cake.
3 ripe medium (about 300g each) mangoes, peeled and thinly sliced, to serve
chopped unsalted roasted macadamias, to decorate
lightly toasted flaked coconut, to decorate
6 egg whites, at room temperature
330g (1½ cup) caster sugar
2 teaspoons natural vanilla essence or extract
Mango and coconut ice cream
2 ripe medium (about 300g each) mangoes, peeled and chopped (this will equal about 350g flesh)
2 tablespoons icing sugar
2 tablespoons strained fresh lime juice
1.5 litre good-quality vanilla ice cream
45g (½ cup) desiccated coconut
250ml (1 cup) strained fresh lime juice
220g (1 cup) caster sugar
- Preheat oven to 150°C. Mark three 20cm circles on three pieces of non-stick baking paper. Turn the paper over and line three oven trays.
- To make the Meringue layers, use an electric mixer with a whisk attachment to whisk the egg whites on medium-high speed until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition, until very thick and glossy and the sugar has dissolved. Whisk in the vanilla. Divide the mixture between the three trays and use a palette knife to spread to fill the three marked circles. Run a small palette knife around the outside edge of the meringue discs to even the sides.
- Reduce the oven temperature to 100°C and bake for 1 hour and 10 minutes, swapping the trays after 25 minutes and then again after another 25 minutes baking, or until crisp on the outside. Turn off the oven and allow the discs to cool in the oven (this will take about 2 hours).
- Meanwhile, to make the Mango, coconut and lime ice cream, puree the mango flesh in a small food processor until smooth. Add the icing sugar and lime juice and process to combine. Transfer to a bowl, cover and chill until required.
- When ready to assemble the cake, use the base of a 22cm springform tin as a guide to trim the meringue discs to size. Then line the base of a 22cm springform tin with a square of non-stick baking paper, allowing the paper to extend about 5cm beyond the edge of the base and clasp the side around the base. Then line the side with a double piece of baking paper, allow it to extend about 5cm above the top of the tin. Place a meringue layer in the base of the lined tin, trimming to fit if necessary.
- Scoop the vanilla ice cream into a large bowl and set aside for 5 minutes at room temperature to soften slightly. Sprinkle with the desiccated coconut and drizzle with half the chilled mango puree (return the remaining puree to the fridge and reserve for serving). Use a large metal spoon or spatula to briefly fold together to swirl through. Working quickly, spoon half the ice cream immediately into the prepared tin and use the back of a metal spoon to press down and remove any air pockets. Place another meringue layer on top, trimming to fit if necessary. Cover with the remaining ice cream and then the remaining meringue layer as before. Cover immediately with plastic wrap and freeze overnight or for at least 12 hours.
- To make the Lime syrup, combine the lime juice and sugar in a small saucepan and stir over medium heat until the sugar dissolves. Bring to a simmer and simmer for 5 minutes, without stirring, or until reduced slightly and syrupy. Remove from the heat and cool. Lace in an airtight container or jar and place in the fridge until needed.
- To serve, remove the cake from the springform tin and place on a serving plate. Top with sliced mango and sprinkle with the macadamias and coconut. Serve in wedges with the lime syrup and reserved mango puree passed separately.
- This cake will keep covered in the freezer for up to 2 weeks.
- The mango puree will keep in an airtight container in the fridge for up to 4 days.
- The Lime syrup will keep in an airtight container in the fridge for up to 2 weeks.
Photography by Alan Benson.