Name: Coconut Mango Cake recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 1/2 cup canned mango in syrup chopped; 125 g butter chopped; 1/2 tsp coconut essence; 3/4 cup caster sugar; 2 eggs; 2.00 cup desiccated coconut; 1 1/4 cups self-raising flour; 1 egg white; 1 cup icing sugar; 1/4 cup mango fresh *to decorate

by oldsheila Last updated on 02/13/2024

This one does not last! - oldsheila

Ingredients

1/2 cup canned mango in syrup chopped
125 g butter chopped
1/2 tsp coconut essence
3/4 cup caster sugar
2 eggs
1 cup desiccated coconut
1 1/4 cups self-raising flour

Icing

1 egg white
1 cup icing sugar
1 cup desiccated coconut
1/4 cup mango fresh *to decorate

Method

Step 1

Cake: Grease a 20cm ring pan and line with baking paper.
Step 2

Drain mangoes over a small bowl and reserve 2 tablespoons of syrup.
Step 3

Beat the butter, essence and sugar in a small bowl with an electric mixer until combined.
Step 4

Add eggs one at a time, beating until just combined between additions.
Step 5

Transfer mixture to a large bowl and stir in mango, coconut and flour, and mix well.
Step 6

Pour mixture into a greased pan.
Step 7

Bake at 180C for about 30 minutes. Stand in the pan for 5 minutes before turning onto a wire rack to cool.
Step 8

Icing: Beat egg white in a small bowl with electric beater until frothy.
Step 9

Gradually beat in icing sugar, then stir in desiccated coconut and enough reserved syrup to make icing spreadable.
Step 10

Spread icing over cake and decorate with extra mango slices.