- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, at room temperature
- 1 cup sugar
- 5 eggs
- 3/4 cup sweetened condensed milk
- 3/4 cup whole milk
- 3/4 cup coconut milk
- 3 large mangos, peeled and diced
- Toasted coconut flakes, for sprinkling
Preheat oven to 350° F. Lightly butter and flour a 9- by 13-inch baking pan. Stir together flour, baking powder and salt in a small bowl.
Beat butter with an electric mixer for 1 minute, until it’s pale and fluffy. Scrape the bowl, then add sugar, beating at medium speed and scraping the bowl as needed, until incorporated. Add eggs one at a time, mixing on low speed. Stir flour mixture into the liquids in three equal parts, until each is just blended. Spread batter in a thin layer across the pan. Bake for 20 to 25 minutes, until cake is light golden brown.
Cool cake completely and cut into 1-inch cubes. Mix together milks in a small bowl. Divide cake cubes, milk mixture and mango evenly among 8 parfait glasses, alternating layers in thirds. Refrigerate glasses overnight. When ready to serve, sprinkle each parfait with toasted coconut.