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Chocolate Mango And Coconut Cream Cake

Chocolate Coconut & Mango Entremet

When others were painting eggs for Easter last week, I was busy painting a cake. Well, applying brush strokes to a birthday cake would be a more accurate description. Carol and Fifi paint, very well I might add. I just fiddle with a pastry brush because I am short on time to come up with other things to decorate this delicious Chocolate Mango And Coconut Entremet Cake.

I know, I know, being short on time and making a multi layer cake does not seem right in the same sentence. Well, welcome to my logic! It’s true I am not the most logical person for "real life" things although I am improving with each year that passes. The only domain for which I am extremely logical is in the kitchen and with food. Do not ask why. And just in case you needed proof, let me tell you a little story…

I was about 10 or 11 and learning maths and how to solve logical problems starting such as "if train A leaves the station at 11.35 and train B…" and this was about as far as my brain would register. Two trains, two times, one station…oy! My favorite though was the "mantel problem" (yes, yes, I did say mental mantel). It always went something like "if your mantel measures x across by y across, how much fabric do you need to go around it, leaving k amount for the corners as well as the top and bottom" (or something like that). I would just stare at my dad and feel really sorry for it that I could not wrap my head around the solution. Did not make sense. Long minutes of complete silence during which I could hear my dad shoes start to tap the floor under the dining room table. Oh that awful feeling of letting him down…

Most time it would end in excruciating diagrams and long line of equations that burried me further into maths and logic oblivion. Until one fine day when my dad finally understood that if I were going to learn that kind of language, he would have to translate it into my own. Instead of lining that darn mantel piece with fabric, he proclaimed we would line it up with chocolate bars! Yeah!! I can relate to that! Within a few minutes, my eyes lit up and I could start to hear some big motion happening inside my head…I was on a roll…

Chocolate Coconut and Mango Entremet

We did have birthday over Easter weekend in the family and a request for a summery-tropical-beach cake. When I mentionned coconut as part of the cake layers, a few raised their hand in protest. Ah yes, I had forgotten we had "coconut shreds haters" in the family. No problem. No shreds anywhere, just plenty of coconut milk in the Bavarian cream would do. I had just the right amount of Alfonso mango puree leftover from the panna cottas I made recently so it got turned into a lovely and silky mousse and let’s not forget the usual suspects like flour, butter, eggs, cocoa.

When someone asks for a multi layer entremet cake for a birthday, my logic is to say yes even if work is busy because I know I can make the task easy by spreading the job over a couple of days without fretting. You can make the cake layers ahead of time and keep them well covered in the fridge or refrigerator. The mousses will set up rather fast so make them the day you are ready to put it all together. Since I can’t paint, I gave up on the idea of doing a beach scene on top and used some matcha dissolved in water to brush some strokes on top of the cake.

I was a bit worried of combining so many different layers into one cake but it actually worked perfectly! The coconut milk in the Bavarian cream gave it a very soft flavor and not at all artificial (no one likes to eat flavored SPF 50) while the mango finished up that lovely tropical theme. Since the cocoa genoise was a little too simple on its own, I added some rum flavored simple syrup to flavor it a bit. It was an adult affair anyway. See…I am logical after all!

Chocolate Coconut and Mango Entremet

Chocolate – Mango and Coconut Cream Cake Recipe:

Serves 10-12

For the vanilla genoise:
3 large eggs
3 large egg yolks
1 teaspoon (4gr) vanilla extract
pinch of salt
¾ cup (150gr) of sugar
½ cup (70gr) cake flour
¼ cup (30gr) cornstarch

Preheat the oven to 400F and set a rack in the middle.Lightly spray a 12×17 baking sheet with cooking spray or lightly brush with melted butter. Set aside
Whisk the eggs, egg yolks, vanilla, salt and sugar together in a large bowl over a pan of simmering water. Whisk gently until the mixture is just lukewarm, about 100F on a candy thermometer(or test with your finger – it should be warm to the touch).
Transfer the mixture to the bowl of a stand mixer fitter with the whisk attachment (or hand held beaters) and whip on medium-high speed until the egg mixture is cooled and tripled in volume. The mixture will be thick and will form a slowly dissolving ribbon falling back onto the bowl when the whisk is lifted.
Over a medium bowl or a piece of parchment paper, sift together the flour and cornstarch.
Add one-third of the flour mixture to the beaten egg mixture. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl to prevent the flour mixture from making lumps. Repeat with another third of the flour mixture and finally with the remainder.
Pour the batter into the prepared pan and smooth the top with an offset spatula.
Bake the genoise for about 10 to 12 minutes. Make sure the cake does not over bake and become too dry or it will not roll properly. Let cool on a rack. Remove the cake from the baking sheet and invert it on a larger piece of parchment paper. Peel of the parchment paper that was lining the baking sheet. Set the cake aside.

For the cocoa genoise:
Same process but replace the amount of cornstarch with the same amount in cocoa powder and proceed with the recipe the same way.

For the coconut Bavarian cream:
1 tablespoon (7gr) powdered gelatin
3 tablespoons water
4 egg yolks
1/4 cup (50 gr) sugar
1 cup (250 ml) coconut milk
1 cup (250ml) heavy cream, cold

In a small bol, sprinkle the gelatin over the water and let stand to soften while you prepare the cream.
In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a medium large saucepan set over medium heat, bring the coconut milk to a simmer. Slowly pour the milk over the yolks, whisking constantly to prevent them from curdling. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks on medium speed and fold it into the cooled cream base. Use within one hour.

For the mango mousse:
1.5 teaspoons (3.5gr) powdered gelatin
1 tablespoon (15gr) water
4 oz (120gr) mango puree (to make your own, see here)
2 tablespoons (25gr) sugar
1/2 cup (125ml) heavy cream, cold

In a small bowl, sprinkle the gelatin over the water and let it soften while you prepare the fruit.
In a medium saucepan, bring the mango puree and sugar to a simmer. Remove from the heat and add the softened gelatin. Stir until the gelatin is completely melted.
Transfer the fruit puree to a large bowl and let it cool to room temperature.
In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until soft peaks form. Fold about 1/3 of the whipped cream into the fruit puree to lighten it up (do not worry about losing air at this point). Carefully fold in the rest of the whipped cream. Use within one hour.

Rum simple syrup:
1/2 cup (125ml)water
1/4 cup (50gr) sugar
2 tablespoons (30gr) rum

In a small saucepan set over medium high heat, bring all the ingredients to a simmer until the sugar dissolves, stirring occasionally. Let cool to room temperature.

Lemon glaze:
1.5 teaspoons (3.5gr) powdered gelatin
1 tablespoon (15gr)water
1/4 cup (62.5ml) water
1/4 cup (62.5ml) lemon juice
2 tablespoons (25gr) sugar

In a small bowl, sprinkle the gelatin over the water and let it soften.
In small saucepan set over medium high heat, bring the water, lemon juice and sugar to a simmer, stirring off and on to make sure the sugar dissolves properly. Add the gelatin and stir until completely dissolved. Let cool to room temperature (if the mixture gels, warm up over low heat until barely melted again).

To assemble:
Line an 8×8 baking pan with parchment paper of foil, leaving a border on the sides to make it easy to remove when set. You can also use a cake frame of the same dimensions.
Cut two 8×8 cake layers in each of the genoises. Place one layer of the chocolate genoise at the bottom of your pan and brush with some rum syrup. Pour half the coconut Bavarian on top and smooth with an offset spatula. Top with a layer of vanilla genoise, brush some rum syrup on top. Pour half the mango mousse and smooth with an offset spatula. Repeat the process with the second half of cakes and creams. Refrigerate until set. Pour the lemon glaze over the cake and let set in the fridge.
Cut through the cake with a knife dipped in hot water to prevent breaking the glaze instead of slicing through it.

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Dominique April 16, 2009 um 6:03 am

Looks delicious! I want to be the first taster…

manoela April 16, 2009 um 6:20 am

e davvero comoda l’idea dei grammi tra parentesi
grazie 🙂

Simones Kitchen April 16, 2009 um 6:23 am

Wow Helen, that just looks seriously complicated! I don’t think I would ever make this beautiful and delicious looking cake with all the layers! I am not the best baker in the world, so this just baffles me, but I truly think it looks amazing as do your photos!

Liska April 16, 2009 um 6:40 am

Helen – it’s so beautiful: the story, dessert, photos. I love the colors and compositions of it. It’s so fresh.

Parita April 16, 2009 um 7:09 am

Hi Helen, the cake looks absolutely delicious, hats off to you for making such a beautiful layered cake with yummy combinations.

Anonymous April 16, 2009 um 7:23 am

This looks amazing and delicious! The combination of chocolate mango and coconut sounds fantastic. I might be getting some mangoes from Ethiopia in a few weeks and might attempt making this cake…looks amazing!

Laura N.

Nina Timm April 16, 2009 um 7:28 am

The other day I took a tour through your kitchen and now I am even more inspired by you!!! Well done, the cake must have been show stopper with the family!!!

Y April 16, 2009 um 7:30 am

Helen, how irritatingly delicious looking! I’m irritated by the fact that mangoes are no longer in season here. Oh well! I’ll just have to find something suitable to sub it with. 😉

Love the matcha brush strokes!

Poorni Pillai April 16, 2009 um 7:51 am

Oh God! Oh God! That is the most beautiful creation ever! Drool, slurp….

Rosa's Yummy Yums April 16, 2009 um 8:23 am

I am speechless in front of such beauty and professionalism! A fabulous and refined dessert!



receitasdapiteca April 16, 2009 um 8:33 am

Wow!!! This cake looks so tasty, my god!! Can i have a bite?? EH EH!

Ramya Kiran April 16, 2009 um 8:41 am

That looks amazing!! I guess you’ve loads of patience..

zinnur April 16, 2009 um 9:45 am

What a beautiful creation! Do you have any hints for the matcha decoration? Is there a need to chill the dessert so that brush strokes do not mess up the glaze? (i am assuming it is done on the glaze, or is it under?) Is the brown decorative element on the desserts some form of chocolate?
Thank you so much for your time to share your incredible desserts and answering questions.

Christy April 16, 2009 um 10:19 am

Helen, this is my favourite thing you’ve made this year. I love layer cakes, but the composition and colours of this one are just amazing!! They are fabulous!! I gotta try this sometime!!

lubnakarim06 April 16, 2009 um 10:52 am

Oh wow looks droolworthy…Choclate and mango being my favourites….the combo of them might me yummylicious…

Maya April 16, 2009 um 11:03 am

The cake looks like some kind of exquisite painting.You are a genius.


Cannelle Et Vanille April 16, 2009 um 11:53 am

painting away… t makes me happy just looking at it! beautiful layers of tropical goodness!

LizNoVeggieGirl April 16, 2009 um 12:06 pm


And I too am logical with food, haha 😀

Adi April 16, 2009 um 12:08 pm


Jo April 16, 2009 um 1:10 pm

This is way too beautiful and certainly a master at work here!

Deeba PAB April 16, 2009 um 1:11 pm

Pinch me Helen…cannot imagine such beauty. Absolutely dreamy. I am taking it one step at a time, to see if I can get even halfway there. I’d LOVE to give this a shot. SIGH!! You are quite unbelieveable. When do you publish a book?

Cool Chic Style Fashion April 16, 2009 um 1:16 pm

Oh…, beautiful

Helene April 16, 2009 um 1:24 pm

Zinnur: paint goes first, let it dry then apply the glaze. The decorations are "tuiles dentelles" or lacey tuiles. It’s a cocoa caramel batter that is spread and refrigerated then baked and holes appear as it bakes.
Sorry I did not post the recipe, I was running out of steam last night 🙂

robertopotito April 16, 2009 um 1:39 pm

this is much more than a simple recipe for a plain cake…it’s a real masterpiece!!!
thanks…I am going to bookmark your blog.
roberto from Italy

Patricia Scarpin April 16, 2009 um 1:51 pm

Helen, it’s great to know I’m in such great company when it comes to having trouble with Math! 😀

These look like a million bucks, darling.

Anne April 16, 2009 um 2:05 pm

what a perfect cake!…all flovours that I love…mango, coconut and chocolate!

prettytastycakes April 16, 2009 um 2:25 pm

This is stunning!! And sounds delicious, too.

Unknown April 16, 2009 um 3:32 pm

wow those are amazingly beautiful. could you send one to Missouri :)!

Anita April 16, 2009 um 4:02 pm

So beautiful! You’re a true artist, Helen!

Bertha April 16, 2009 um 4:14 pm

Wow! my eyes lit up the moment i saw the first picture. It’s truly a beauty 🙂

Michelle April 16, 2009 um 4:28 pm

I am literally speechless! I just had a mango mousse cake from Porto’s Bakery (which was delicious) and I’ve been wanting a mango mousse recipe! OH EM GEEEE, this looks to die for!

Mumsy April 16, 2009 um 4:29 pm

Oh my gosh. That’s so gorgeous.

Alev April 16, 2009 um 4:38 pm


Its beautiful and delicious….

Engineer Baker April 16, 2009 um 4:53 pm

Actually, I totally understand that it’s "easier" to do a multi-step entremet – or maybe I’m just crazy too? I’m a "coconut shred hater" as well, so I like how you added the flavor in without those yucky shreds 🙂

anna April 16, 2009 um 4:54 pm

That is stunningly beautiful! I can’t imagine not liking coconut – blasphemy! I sometimes got snacks of fresh coconut chunks to take to school when I was a kid and my boyfriend is a coconut addict, so I have no room in my life for coconut-haters. The color and presentation is so fantastic, I scrolled down and the colors just grabbed my attention.

jen April 16, 2009 um 4:58 pm

Oh Helene – your blog just makes me soooo happy! It’s always beautiful. It’s always touching. It’s always fascinating. I always check it everyday because I HAVE TO and it’s ALWAYS WORTH IT! Thank you!

PAM April 16, 2009 um 5:15 pm

Just Beautiful and all the flavors together sound delighful. Love your presentation and artwork!!

Giang April 16, 2009 um 6:00 pm

Mmmm…It’s looks so yummy!

veron April 16, 2009 um 6:27 pm

Oh my, I wish I could take a spoon or fork to that now. It looks gorgeous and delicious! Is this a preview of what’s to come …he..he..

onesilentwinter April 16, 2009 um 6:36 pm

beautiful helen!

Helene April 16, 2009 um 7:48 pm

Veronica: good point! I was not even thinking of that…aahaha…pudding brains 🙂

Half Baked April 16, 2009 um 8:13 pm

Stunning! It’s almost to pretty to eat, but I would:)That middle collage of photos is beautiful!

Jenny Tan April 16, 2009 um 8:31 pm

WOW Helen, everything is so beautiful! I really like your story too!! 🙂

Cakebrain April 16, 2009 um 9:02 pm

What a gorgeous dessert! I’n sure it’s equally delicious!

Peter G | Souvlaki For The Soul April 16, 2009 um 10:23 pm

Decadent and very beautiful Helen! This looks stunning and amazing!

Char April 16, 2009 um 11:10 pm

sooooo gorgeous

Anonymous April 17, 2009 um 12:24 am

Soooo when are you going to invite One of us to taste this gorgeous, beautiful, delicious creation of yours?!!!

You always manage to have me come back to your blog for More!

Thanks for posting!

cindy* April 17, 2009 um 1:49 am

i’m with you on math! all of my math notebooks were full of doodles and not numbers 🙂

those layers helen, so pretty and delicate…you never cease to amaze. gorgeous!

Fifi Flowers April 17, 2009 um 2:08 am

THank you for the compliment! Your dessert looks DIVINE! Interesting combination of tastes… I will have to try a piece of mango with one of my chocolat truffles.

jb April 17, 2009 um 2:37 am

This looks too good to eat (although I’m sure I wouldn’t be able to resist, anyway)!

Maru Aveledo April 17, 2009 um 2:42 am

What a beatiful piece of art! Soon will come the mango season in my country. I’ll try your delicious recipe

thanks for sharing!

Mermaid Sews April 17, 2009 um 4:04 am

Wow, that is just truely amazing, I can’t even fathom baking something like that.

Alisa – Frugal Foodie April 17, 2009 um 4:05 am

Those photos are breathtaking!

Juliana April 17, 2009 um 4:09 am

OMG, such a perfect cake!

Jen Yu April 17, 2009 um 4:18 am

Yay! *jumping up and down clapping hands* Even though you tell me what you’ve made, it’s so very exciting to SEE it 🙂 You are brilliant and that cake is so pretty (I love the bright colors). And… I still like the picture of Bailey with the flowers more! hee hee. xxoo

Helene April 17, 2009 um 4:53 am

Simone: really it is not that hard to make. I am too pressed for time to think complicated these days!!

Thank you everyone!

Anonymous April 17, 2009 um 4:55 am

Outrageously beautiful! One can clearly see your years of working as a pro….Bet your husband does not ponder the content of the fridge very often!!


C&H April 17, 2009 um 5:04 am

What a happy boy J. must have been! Hold on, that kid is not a kid anymore, not even a boy from the pic you sent us. Wow, time flies!!
So, when are you coming up here and bake us something? The kids are reduced to orange juice and ginger ale 🙁 Kidding! They are missing your baking big time though!

Manggy April 17, 2009 um 5:26 am

Forget the beach painting, Helen– that looks truly beautiful 🙂 And you know how much I ADORE mango 🙂 (I think I don’t bake with it often because it’s just so good here, I tend to eat them all up raw!) I think I’m the exact opposite in Maths– I loved those problems!

anadelicias April 17, 2009 um 7:44 am

Beautiful!!! No words!!

Maybe April 17, 2009 um 8:02 am

Magnifique et certainement absolument délicieux ! En plus, ta découpe des parts est parfaite !
Une vraie tuerie… Bravo !

Sha April 17, 2009 um 8:43 am

Can't resist at all ! Love Art, Love Art in Food, Love Science in Food. Love Coconut, Mango & Chocolate. These cream cakes sound scrumptious.

MyKitchenInHalfCups April 17, 2009 um 11:44 am

I think you just live in an alternate logical universe ;o) Once in grad school I showed up with an A in Classical Logic; Gorn’s response was "But you’re the most illogical person I know!" There’s all kinds of logic. . . . candy bars around a mantel . . . that is wonderful!
And the cake . . . just another Helen work of art. Glorious!

Sweet Treats by Dani April 17, 2009 um 12:03 pm

simply perfect!

angela@spinachtiger April 17, 2009 um 12:51 pm

I am a faux artist and I think you did a better job than I would have done. Perfection.

Philo aux fourneaux – Blog culinaire April 17, 2009 um 4:15 pm

C’est absolument splendide, très sympa le coup de pinceau !

Carolina Andrade April 17, 2009 um 5:39 pm

Não sei como ainda não conhecia seu blog, fantástico trabalho, cada doce divino, meus parabéns. Congratulations, your work is so nice, wow!!! Kissess

Mallory Elise April 17, 2009 um 8:03 pm

and now the professional patisserie!

i have a question for you. i am on the baking end of a semi-professional (hehe)graduation dinner party, i am supposed to do the dessert part at this restaurant for ~ 30. i want it to be perfect. i really want to do macarons, i know that. but what else im not decided on, any suggestions??

Helene April 17, 2009 um 8:09 pm

Mark: that’s why you are a doctor and I am not!!

Helene April 17, 2009 um 8:12 pm

Oops, forgot:
Mallory: you can take the chef out of the kitchen but you can’t take the kitchen out of the chef 🙂

That’s a broad question: will it be a sit down dinner or a buffet or a more casual affair? Do you think the crowd would go more for indivual desserts or one that gets cut?
That could help with suggestions.

Anonymous April 17, 2009 um 9:40 pm

oh my goodness – that looks so beautiful ! Now I have to raid the kitchen and find something to eat 🙂

Anonymous April 17, 2009 um 9:40 pm

oh my goodness – that looks so beautiful ! Now I have to raid the kitchen and find something to eat 🙂

PheMom April 17, 2009 um 10:19 pm

You and Aran are just killing me with your cakes! That is just seriously gorgeous!!!

unconfidentialcook April 17, 2009 um 11:01 pm

These are just amazing and gorgeous…and I’m sure absolutely divine tasting.

Graphic Foodie April 17, 2009 um 11:35 pm

And here’s me painting my skiting boards tonight. What a waste of my time – I should be painting cakes! Beautiful as ever…

katrina April 18, 2009 um 12:35 am

Zowie! Mango, coconut, AND chocolate ? This must taste amazing – as well as looking ethereal. And thank you – I am one of those "no coconut shreds, please" people.

Hayley April 18, 2009 um 2:21 am

I hate to say I’m one of those coconut shred haters, so this is perfect for me! Beautiful work, as always.

pastry studio April 18, 2009 um 3:15 am

Oh my goodness, Helen, you are such a wonderfully free artist in your creations. I love mango and can’t imagine how hard it must be to get the acid balance right when pairing with chocolate. Beautiful work, extraordinarily creative – you always look like you’re having fun!

pastry studio April 18, 2009 um 3:16 am

By the way, I hate train problems to solve!

raining sheep April 18, 2009 um 4:18 am

Well, anything with mango in it has to be delicious. My two favorite fruits are strawberries and mangos.

Anonymous April 18, 2009 um 10:21 am

This looks like a dream.. and far too complicated for me to try myself. I’ll opt for just drooling over yours 🙂

Elyse April 18, 2009 um 4:20 pm

What a splendid looking cake–all of those scrumptious layers. Amazing! And I love that all it took was a chocolate bar to help you learn math; I’m totally with you there: make the subject appealing (or appetizing) to me, and I’ll learn it!

Tom April 18, 2009 um 8:06 pm

Lovely…truly lovely

Julia @ Mélanger April 18, 2009 um 11:20 pm

Helen, ABSOLUTELY BEAUTIFUL. Even though the temperature is dropping here as we approach winter, the tropical flavours of mango and coconut still seem very appealing. I definitely have to try one of these entremets cakes myself. Between you and Aran, I have been inspired! 🙂

Karine April 19, 2009 um 5:02 am

C’est tellement beau ici qu’on y passerait des heures! Bravo! On a besoin de belles choses pour caresser notre âme…merci Tartelette! =)

Unknown April 19, 2009 um 6:06 am

this looks really good. i was just wondering what else could you substitute the coconut milk with and make it still taste good. i’m one of those coconut haters. or does the coconut not stand out too much?

Unknown April 19, 2009 um 6:41 am

Absolutely magnificent!! I totally identify with the math thing too!
I have some passion fruit puree- do you think that could work too, instead of the mango? I am waiting until the school year ends so I can devote the time to trying this masterpiece- it really is a masterpiece! You are amazing!

RecipeGirl April 19, 2009 um 2:53 pm

I love the painted brush strokes. Makes the dessert quite fun. I always have to remind myself that you’ve had training to learn how to bring about these wonderful creations, but I think there’s a lot of natural talent in there too. Simply beautiful.

test it comm April 19, 2009 um 8:29 pm

They are beautiful! Just like a painting!

Vanille April 19, 2009 um 9:53 pm

Ah, décidement ces fameux problèmes de maths auront marqué des générations !;)
Les parfums de ces splendides gâteaux ne peuvent que me séduire…!
Et j’aime beaucoup les "coups de brosse" qui leur donnent un aspect très graphique.

White on Rice Couple April 19, 2009 um 10:15 pm

Truly stunning. The flavors, the textures, and the finish are all salivatingly incredible. And the childhood story made my day. Beautiful.

Helene April 20, 2009 um 12:25 am

Christina: the coconut flavor was mild with the coconut milk alone but if you want to use something else, heavy cream works great. You can also do half whole milk and half heavy cream to make it a tadd less rich but you need some heavy cream or it won’t be as creamy smooth.

Yael: passion fruit puree is definitely a great substitute!

Lori April 20, 2009 um 12:35 am

An artist with food. A very beautiful creation. I love everything about this, the flavors, the colors.

Jude April 20, 2009 um 6:54 am

Loce the flavor combination. Reminds me of the Philippines.
By the way, nice to see you on Twitter! (I’m judecee).

Marianna April 20, 2009 um 10:25 am

WOW!! I am speechless, yet again!! Im always checking your blog out, and sometimes you literally leave me speechless that I do not always comment!! These cakes are pieces of art… if I was presented with this, I would take all my time to admire every mm of it before taking my first bite!

Anita April 21, 2009 um 5:32 am

Such beautifully presented! Thanks so much for the recipes, photos and instructions 🙂

Katie April 21, 2009 um 7:29 pm

Wow its stunning and the flavours sound wonderful!

kellypea April 22, 2009 um 8:39 pm

Okay, Helen. This is amazing. No really. You’ve outdone yourself, which — is that actually possible? You’re so right on the coconut shreds. Sneaky way to get that yummy flavor in the cake. Can *just* taste this lusciousness!

Nico April 22, 2009 um 10:30 pm


Elissa April 23, 2009 um 4:50 am

Helen, these are so beautiful… They’re really art. They’re almost too beautiful to eat – except I know how good they must taste! I couldn’t help myself, I showed these to people who aren’t foodies at all, and they were so impressed.
Lovely as always!

Anonymous April 23, 2009 um 1:53 pm

oh my…! that is a lovely cake…! it looks yummy.

Your photography style is superb.


Cakelaw April 26, 2009 um 6:49 am

These are gorgeous – and I adore coconut and mango flavours.

Unknown April 26, 2009 um 2:35 pm

ok, so not only are you a genius chef but you are also an artist. these look too good to eat….but I’d love to try them anyway. one of my favorite things about summer is having lots of mango sorbet…or just buyin a mango, slicing it in half and eating it like a watermelon. I love it! and mango with chocolate like in this delectable dessert…I might pass out from excitement!

SteamyKitchen May 4, 2009 um 4:55 am

Girlfriend! How is it that all your creations look so perfect!!!!

suesse-mahlzeit May 6, 2009 um 1:49 pm

OOO these looks soo beautiful!! So perfect, so

I can only said: Wow! :O


Emily July 9, 2009 um 7:44 pm

Hi. So I made this last night for a friends birthday cake. Having never made any of these components before they were surprisingly uncomplicated, and fun to do. I did add my own twist and instead of the rum flavored syrup I poured a thin layer of dark chocolate ganache on top of the chocolate genoise, before pouring the bavarian cream over it. It added a nice depth of flavor without overpowering the others. Thanks for the idea. It was a hit!

Blomma (prononcer Blouma) August 20, 2009 um 9:53 pm

Super, magnifique, quel oeuvre d'art! I am speechless just looking at your piece of art. And my mouth is watering now…
I will try to make it but I doubt that it will be as nice as yours… Mais je vais essayer.
Bonne soirée

katie November 2, 2009 um 3:57 am

hey tartelette! just wanted to let you know that i love your blog!
i'm a 16 year old girl who loves cooking on a little tropical island called Mauritius in the indian ocean!
i've just made your chocolate mango and coconut cream cake for my mums dinner party and although it look a long time, they alll loved it!
thanks so much for your great recipes:)!

Rachael August 6, 2010 um 2:43 am

This looks so beautiful & delicious!! I'm working up the courage to make it. Question: If you bake the genoise on a 12×17 baking sheet, how do you cut it into two 8×8 layers? Should I use a bigger baking sheet? I have to say it again, I love your blog! 😉

Rachael August 6, 2010 um 3:07 pm

Sorry, ignore my previous comment. I guess my brain was having some problems with math too. I figured it out, I don't know what I was thinking!

Louise December 11, 2010 um 2:16 pm

Bonjour !
Je viens de découvrir votre blog qui est vraiment magnifique ! Un vrai plaisir pour les yeux !
J'ai tout particulièrement flashé sur ce gâteau, dont les parfums me plaisent beaucoup et que je trouve très raffiné. Votre décoration est superbe, on croirait cet entremet tout droit sorti d'une pâtisserie, vraiment ! J'aimerais beaucoup le réaliser, mais mon anglais est un peu limité… J'ai vu que vous proposiez pour certaines recettes la version en français, pourriez-vous donner la recette en français pour ce gâteau également ?
Merci d'avance !

Bea February 12, 2015 um 11:08 am

I love this cake. My favorite flavors! I have been trying to find your site again so I could follow your blog and finally come across this from someone who follows me. Lol ,go figure right under my nose. Thanks so much!

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