Tropical Monti Cake

Ingredients

In this adaptation, the traditional Italian Torta tre monti is transformed into a tropical delight by incorporating flavors and ingredients commonly found in Puerto Rican Chinese cuisine. The original hazelnut and chocolate flavors are replaced with tropical elements such as coconut, pineapple, and mango. The frosting is also changed to a creamy coconut frosting, adding a refreshing twist to the cake. We alse have the original recipe for Torta tre monti, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) pineapple juice 1/2 cup (120ml) pineapple juice
• 1/2 cup (120ml) mango puree 1/2 cup (120ml) mango puree
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (50g) powdered sugar 1/4 cup (50g) powdered sugar
• 1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
• 2 cups (480g) shredded coconut, toasted 2 cups (480g) shredded coconut, toasted

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 18g
• Carbohydrates (total, sugars): 48g, 28g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and pineapple juice. Mix until just combined.
6. 6.
   Divide the batter equally among the prepared cake pans and smooth the tops.
7. 7.
   Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
10. 10.
    Gently fold in the mango puree to create the mango cream filling.
11. 11.
    Place one cake layer on a serving plate and spread a generous amount of mango cream filling on top.
12. 12.
    Repeat with the remaining cake layers and filling.
13. 13.
    In a separate bowl, whip the coconut cream until smooth and creamy.
14. 14.
    Frost the sides and top of the cake with the coconut cream.
15. 15.
    Sprinkle the toasted shredded coconut over the frosting, pressing gently to adhere.
16. 16.
    Chill the cake in the refrigerator for at least 1 hour before serving.

Treat your ingredients with care...

• Coconut cream — Make sure to use full-fat coconut cream for a rich and creamy frosting.
• Mango puree — Use ripe and sweet mangoes for the best flavor in the cream filling.

Tips & Tricks

• For an extra tropical touch, you can add a layer of sliced fresh mangoes between the cake layers.
• If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the cake batter and frosting.
• To toast the shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.

Serving advice

Serve the Tropical Monti Cake chilled for the best flavor and texture. It pairs well with a scoop of coconut or mango sorbet.

Presentation advice

Garnish the top of the cake with fresh pineapple slices and mint leaves for an elegant tropical presentation.