Cuban Nata Cake with Mango, Pineapple, and Coconut
This Cuban Nata Cake is a rich, creamy dessert perfect for special occasions. Soaked in a luxurious blend of condensed and evaporated milk, this cake is elevated with tropical flavors of mango, coconut, and pineapple. A hint of rum adds a festive touch, making this cake a true celebration of Cuban culinary traditions. The cake is finished with whipped cream, toasted coconut, and fresh fruit, creating a delightful dessert that's both visually appealing and delicious.
Equipment
- 20cm springform cake tin
- Mixing bowls
- spatula
- Sieve
- Pastry brush
- blender or food processor
- wire rack
- Palette knife or spatula
- Cling film
Ingrediënten
- For the Cake:
- 210 g self-raising flour
- ½ teaspoon salt
- 325 ml whipping cream
- 3 medium eggs
- 335 g caster sugar
- 1 teaspoon vanilla extract
- For the Filling:
- 1 ripe mango
- 375 ml condensed milk
- 410 ml evaporated milk
- 3 egg yolks
- 30 g cornflour
- 1 teaspoon vanilla extract
- 200 ml coconut milk
- 25 ml white rum optional
- To Decorate:
- 300 ml whipping cream
- 100 g toasted coconut
- ¼ pineapple peeled, cored, and cut into cubes (or a small can of pineapple chunks)
- 1 ripe mango peeled, stoned, and cut into 2.5cm cubes
Instructies
- Prepare the Cake Batter:
- Preheat the oven to 170°C/Gas Mark 3.
- Grease and flour a 20cm springform cake tin.
- Sift the self-raising flour and salt into a large mixing bowl.
- In a separate bowl, whisk the 325ml of whipping cream until it holds soft peaks, then refrigerate.
- Using an electric mixer, whisk the eggs, caster sugar, and vanilla extract together until the mixture is light, fluffy, and has tripled in volume.
- Gently fold the whipped cream into the egg mixture using a large metal spoon, being careful not to deflate the mixture.
- Gradually fold in the sifted flour mixture, incorporating it gently to maintain the batter's volume.
- The mixture will be thick.
- Transfer the batter to the prepared cake tin and bake for 25–30 minutes, or until the cake is golden brown and springs back when pressed gently.
- Cool the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Filling:
- Peel and stone the mango, then purée the flesh in a blender or food processor until smooth.
- In a pan, combine the mango purée, condensed milk, and evaporated milk.
- Bring the mixture slowly to a boil.
- In a separate bowl, whisk the egg yolks with the cornflour and vanilla extract to form a smooth paste.
- Gradually pour the boiled mango mixture over the egg yolk mixture, whisking constantly to combine.
- Return the mixture to the pan and bring it back to the boil, whisking continuously until it thickens.
- Transfer the filling to a clean bowl, cover the surface with cling film to prevent a skin from forming, and leave to cool.
- Once cool, refrigerate until needed.
- Assemble the Cake:
- Mix the coconut milk with the white rum (if using).
- Once the cake is fully cooled, cut it horizontally into 3 layers.
- Place the top layer cut-side up on a cake card or plate.
- Using a pastry brush, soak the layer with the coconut milk mixture.
- Remove the filling from the fridge and gently whisk to soften.
- Spread a third of the filling over the soaked cake layer.
- Place the middle layer of sponge on top, soak with more coconut milk, and spread with another third of the filling.
- Finally, place the bottom layer of cake on top, pressing lightly to level it.
- Brush the top with the remaining coconut milk.
- Refrigerate the assembled cake for 30 minutes to firm up.
- Decorate the Cake:
- In a mixing bowl, whisk the remaining filling with the whipping cream until it holds its shape.
- Spoon a generous dollop of the cream on top of the cake and use the back of the spoon to create a well in the center.
- Coat the sides of the cake with the remaining cream, smoothing it with a palette knife or spatula.
- Press the toasted coconut around the sides of the cake for added texture and flavor.
- Arrange the pineapple and mango cubes in the well on top of the cake.
Notes / Tips / Wine Advice:
Serving Suggestion:
Serve this Cuban Nata Cake as the centerpiece of a celebration, accompanied by a cup of Cuban coffee or a shot of rum for a true taste of the Caribbean.Wine Recommendation:
Pair with a sweet dessert wine like Moscato or a tropical cocktail such as a Piña Colada.Nutritional Information
Calories: 480 kcal | Carbohydrates: 60 g | Protein: 6 g | Fat: 24 g | Fiber: 2 g | Sugar: 45 g | Salt: 0.3 g
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