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Makes 1/2 sheet pan


For the Cake

3 cups cake flour
2 cups sugar
2 tablespoons baking powder
1 teaspoon salt
½ cup unsweetened coconut, toasted
¼ teaspoon nutmeg
½ pound butter, melted
10 large egg yolks
1 cup water
10 egg whites
½ teaspoon cream of tartar
½ cup sugar
4 mangos, peeled, cleaned and  sliced thin
Extra sugar for dusting

For the Coconut Cream

1 can unsweetened coconut milk (14 oz)
1 can sweetened condensed milk (14 oz)
1 can evaporated milk
1 teaspoon vanilla
pinch salt

For the Thai Iced Tea Ice Cream

2 ½ cups boiling water
5 tablespoons Thai tea
2 cups sweetened condensed milk (just under 2 standard cans)
½ teaspoon salt
1 vanilla bean, split lengthwise and seeded

Special Equipment

Fine mesh strainer
Electric ice cream machine
Cooling racks
Pan release spray
Parchment paper
Electric mixer
Pastry brush


For the Cake

Preheat oven to 350°. In a bowl, sift together the flour, 2 cups of the sugar, baking powder and salt. Add the toasted coconut and nutmeg to the sifted ingredients. In another bowl, whisk together the melted butter, egg yolks and water until homogenous.  Fold the dry ingredients into the wet mixture.  With an electric mixer whip the egg whites until frothy then add the cream of tartar. Continue whipping until peaks start to form then add remaining ½ cup sugar and beat until glossy and stiff peaks form.  Fold whites into cake batter in three additions. Pour batter into a parchment lined and greased half sheet tray. You can use a 9” by 12” casserole or baking pan as well. The batter should be no more than 1” deep once in the pan.

Bake for 20 minutes or until a knife inserted in the center of the cake comes out dry. Cool the cake on a wire rack until room temperature.

For the Coconut Cream

Stir together all ingredients until well combined.
Soak cake with yummy syrup.

For the Ice Cream

Boil the water then steep the tea in it for 5-10 minutes. If using loose tea, just strain it out with a fine mesh strainer. If using bags, just remove and discard. Add the sweetened condensed milk, salt and scraped vanilla pod and seeds to the steeped tea and stir well. Chill the infused tea until very cold then remove the vanilla pods. Place chilled Thai iced tea into mixing bowl of an electric ice cream maker. Set timer for 45 minutes or mix until desired thickness. Remove and store in freezer until ready for service.

To Assemble

Arrange thin slices of mango on top of soaked cake so that no cake is showing. Slice cake into portions then generously sprinkle granulated sugar over the mangos and brulee with a blowtorch until sugar caramelizes. Serve with ice cream.