Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter (or margarine)
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup whole milk (or milk alternative)
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/2 cup heavy cream (or cream alternative)
- 1 cup ripe mango (diced)
- Fresh mint leaves (optional garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the unsalted butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually mix the dry ingredients with the butter mixture while alternating with whole milk.
- Pour the batter into the prepared baking dish and bake for about 30 minutes or until a toothpick comes out clean.
- While baking, combine sweetened condensed milk, evaporated milk, and heavy cream in a bowl.
- Once baked, let the cake cool slightly before poking holes across its surface. Pour the milk mixture evenly over the warm cake to soak it thoroughly.
- Refrigerate for at least two hours or overnight. Before serving, top with diced ripe mango and fresh mint leaves.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 325
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg