How to make Coconut Mango Cinnamon Cake :
Prepare the ingredients, weigh each ingredient separately
First, make the layer of coconut cake: pour 20g of fish gelatin powder into a bowl, stir with 2 tablespoons of cool water until all the fish gelatin powder becomes transparent, then put it into a pot under water and heat it up until it is in a liquid state, and then set aside.
Pour 50g of light cream, 100g of coconut milk and 60g of caster sugar into a plate, then place in a saucepan and heat over water.
After all the caster sugar has dissolved, add the liquid fish gelatin powder that was heated at the beginning.
Stir them well with a spoon until no particles appear, then you can remove them from the heat.
After removing from the heat, pour in 250g of pure milk and stir well.
Then pour half of it into a container and slowly put the container into the fridge until it solidifies, and the first layer of coconut cinnamon cake is ready. (The remaining half of the solution is used to make the third layer)
The cinnamon cake of the layer of practice: in accordance with step 2, the same way to 20g of fish glue powder to the liquid state, standby
300g of water, 40g of sugar poured into a plate, put into a pot of water and heat, until all the sugar is dissolved can be removed. Then add the liquid fish glue powder, stir well until no particles
Then add 4 tablespoons of sugar cinnamon, stir well, and wait for it to cool naturally
Take out the solidified layer of coconut cake, pour half of the cinnamon sugar liquid, cinnamon to try to evenly distribute, and continue to put it in the refrigerator until it solidifies, and then the second layer of cinnamon cake is ready. (Use the remaining half of the cinnamon sugar solution for the fourth layer)
Follow the same method as above to spread the remaining solution one layer at a time to complete the third and fourth layers.
After the top fourth layer has solidified, cover it with plastic wrap and put it in the freezer overnight, then you can take it out and cut the cake the next day.