Mango coconut cake

Mango puree helps turn this classic coconut tea cake, and the coconut frosting, into a moist, fruity delight. Lovely served with a cup of tea or coffee.
mango coconut cake
1H 15M


Coconut frosting


1.Position oven shelves; preheat oven to moderate. Grease deep 22cm-round cake pan; line base with baking paper.
2.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.
3.Transfer mixture to large bowl. Using wooden spoon, stir in puree and coconut, then flour. Spread mixture into prepared pan.
4.Bake cake in moderate oven about 1¼ hours. Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool.
5.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.
6.Spread top of cold cake with coconut frosting.

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