Ingredients
Method
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk until well combined.
Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool completely.
Once cooled, poke holes all over the cake using a skewer or fork.
In a medium bowl, combine the evaporated milk, sweetened condensed milk, and mango puree. Pour this mixture evenly over the cake, allowing it to soak in.
For the topping, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream over the soaked cake.
Finely dice remaining mango and sprinkle over the top for garnish. Add fresh mint leaves for an extra touch.
Chill the cake in the refrigerator for at least 2 hours before serving for the best flavor and texture.
Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12