Mango Pomelo Coconut Cake

A Layered Masterpiece Featuring the Beloved Asian Flavor

The combination of mango, pomelo, and coconut is a match made in dessert heaven. This classic Asian flavor profile has taken the dessert world by storm, and for good reason—the sweet, tangy, and tropical notes create a perfectly balanced taste experience. Kingwood Mango Pomelo Coconut Filling brings this beloved flavor to life in a stunning layered cake.

Ingredients

For the Cake Base:

Ingredient	Weight (g)
Egg whites	380
Sugar	160
Salt	5
Cream of tartar	8
Milk	100
Concentrated cream cheese paste	50
Salad oil	90
Cake flour	150
Corn starch	35
Egg yolks	200

For the Mousse Layer:

Ingredient	Weight (g)
Concentrated cream cheese	100
Milk	200
Kingwood Mousse Filling	60
Kingwood Mango Pomelo Coconut Filling	260
Rum	5
Whipping cream	400

For the Glaze:

Ingredient	Weight (g)
Kingwood Mango Pomelo Coconut Filling	150
Water	100
Kingwood Mango Puree	50
Kingwood Mousse Filling	40

Preparation Method

Bake a light sponge cake using the cake base ingredients. Allow to cool completely.

For the mousse layer: Combine concentrated cream cheese, milk, Kingwood Mousse Filling, and Kingwood Mango Pomelo Coconut Filling. Mix until smooth. Add rum. Gently fold in whipped whipping cream.

Assembly: Place a layer of cake in a mousse ring. Pour the mousse mixture over the cake. Add another cake layer if desired. Chill until set.

For the glaze: Combine all glaze ingredients and heat gently until smooth. Allow to cool slightly, then pour over the set mousse cake.

Chill until the glaze is set before serving.

Baker's Tips

The temperature of the glaze is crucial—too hot and it will melt the mousse, too cool and it will become thick and difficult to pour. Aim for around 30°C for best results.