Quick & Easy

Mango cake with lemon icing

Mango Cake with Lemon IcingRecipes+


Lemon icing


1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm (base measurement) ring pan with baking paper.
2.Using an electric mixer, beat butter and sugar until light and creamy. Add eggs, one by one, beating well after each addition.
3.Fold in sifted flour and coconut milk in batches. Spoon half the mixture into prepared pan; level surface. Arrange mango over cake batter. Top with remaining batter; level surface.
4.Bake for 40 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
5.To make lemon icing, sift sugar into a bowl. Stir in enough juice to form a drizzling consistency. Top cake with icing and sprinkle with coconut. Serve.

You can use canned or frozen mango when not in season. For extra lemony icing, add 2 teaspoons finely grated lemon zest.


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