Mango puree helps turn this classic coconut tea cake, and the coconut frosting, into a moist, fruity delight. It is lovely served with a cup of tea or coffee.
Are you looking for more mango dessert?
Ingredients
Method
Position oven shelves; preheat oven to 180°C/350°F. Grease deep 22cm-round cake pan; line base with baking paper.
Beat butter, essence and sugar in small bowl with electric mixer until combined. Add eggs, one at a time, beating only until combined between additions.
Transfer mixture to large bowl. Using wooden spoon, stir in puree and coconut, then flour. Spread mixture into prepared pan.
Bake mango coconut cake in moderate oven about 1¼ hours. Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool.
To make coconut frosting, beat egg white in small bowl with electric mixer until foamy. Gradually beat in icing sugar, 1 tablespoon at a time. Using a fork, mix in puree and coconut. Cover frosting with plastic wrap until required, pressing plastic directly onto surface.
Spread top of cold mango coconut cake with coconut frosting.
How many mangoes will I need for the coconut cake?
You will need to chop and process about 1 large mango to make the mango puree for the cake.
Help! I don’t have self-raising flour!
If you are out of self-raising flour, sift together 2½ cups (375g) plain flour with 5 teaspoons baking powder (not baking soda!)
How to store the mango coconut cake
This is a large cake that will keep for up to 3 days in an airtight container in the fridge. Or, pop the remainder in the freezer – your future self will thank you.
For a more luscious icing
Add ½ cup (125g) mascarpone cheese into the icing, if you like. Stir the mascarpone in with the mango puree and coconut.
