This fruity Mango and coconut cake is the perfect dish to make when you're cooking for a crowd. Made with a homemade mango syrup and icing, this dish is sure to impress.
Serves1616
Cook time55 mins55 minutes
Prep time30 mins30 minutes, + cooling & 10 mins soaking time
+ cooling & 10 mins soaking time
Ingredients
1 mango, stoned, peeled, coarsely chopped
250g butter, softened
1 1/2 cups (330g) caster sugar
2 tsp coconut essence
4 Coles Australian Free Range Eggs
2 cups (160g) desiccated coconut
2 1/2 cups (375g) self-raising flour
2/3 cup (160ml) coconut milk
1 mango, extra, stone removed, thinly sliced
Mango syrup
1/2 cup (125ml) mango nectar
1/2 cup (110g) caster sugar
Icing
500g cream cheese, softened
125g butter, softened
1 1/2 cups (240g) icing sugar mixture
1/3 cup (80ml) mango nectar
Yellow liquid food colouring
Red liquid food colouring
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.
Step 2
Process the chopped mango in a food processor until smooth. Use an electric mixer to beat the butter, sugar and coconut essence in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add coconut, flour, coconut milk and mango puree, in alternating batches, stirring until just combined. Spoon into the prepared pans and smooth the surface.
Step 3
Bake for 45-50 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins before transferring to wire racks to cool completely.
Step 4
To make the mango syrup, combine the mango nectar and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves.
Step 5
To make the icing, use an electric mixer to beat the cream cheese and butter in a bowl until well combined. Gradually add icing sugar in batches, beating well after each addition. Add mango nectar. Beat until well combined.
Step 6
Use a large serrated knife to halve cakes horizontally. Brush cut side of each cake generously with warm mango syrup. Set aside for 10 mins to soak.
Step 7
Place 1 cake half, cut-side up, on a serving plate. Spread with a little icing. Top with one-third of the sliced mango. Continue layering with remaining cake, icing and sliced mango. Spread top with one-quarter of remaining icing. Tint remaining icing with a little yellow food colouring and spread one-third around top one-third of the side of the cake. Repeat with more yellow and a little red food colouring, then spread half around the middle of the cake. Tint remaining icing with a little more red and yellow food colouring. Spread around the base of the cake. Cut into slices to serve.
Prep time30 mins30 minutes, + cooling & 10 mins soaking time
+ cooling & 10 mins soaking time
Ingredients
1 mango, stoned, peeled, coarsely chopped
250g butter, softened
1 1/2 cups (330g) caster sugar
2 tsp coconut essence
4 Coles Australian Free Range Eggs
2 cups (160g) desiccated coconut
2 1/2 cups (375g) self-raising flour
2/3 cup (160ml) coconut milk
1 mango, extra, stone removed, thinly sliced
Mango syrup
1/2 cup (125ml) mango nectar
1/2 cup (110g) caster sugar
Icing
500g cream cheese, softened
125g butter, softened
1 1/2 cups (240g) icing sugar mixture
1/3 cup (80ml) mango nectar
Yellow liquid food colouring
Red liquid food colouring
Description
This fruity Mango and coconut cake is the perfect dish to make when you're cooking for a crowd. Made with a homemade mango syrup and icing, this dish is sure to impress.
Method
Step 1
Preheat oven to 180°C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.
Step 2
Process the chopped mango in a food processor until smooth. Use an electric mixer to beat the butter, sugar and coconut essence in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add coconut, flour, coconut milk and mango puree, in alternating batches, stirring until just combined. Spoon into the prepared pans and smooth the surface.
Step 3
Bake for 45-50 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins before transferring to wire racks to cool completely.
Step 4
To make the mango syrup, combine the mango nectar and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves.
Step 5
To make the icing, use an electric mixer to beat the cream cheese and butter in a bowl until well combined. Gradually add icing sugar in batches, beating well after each addition. Add mango nectar. Beat until well combined.
Step 6
Use a large serrated knife to halve cakes horizontally. Brush cut side of each cake generously with warm mango syrup. Set aside for 10 mins to soak.
Step 7
Place 1 cake half, cut-side up, on a serving plate. Spread with a little icing. Top with one-third of the sliced mango. Continue layering with remaining cake, icing and sliced mango. Spread top with one-quarter of remaining icing. Tint remaining icing with a little yellow food colouring and spread one-third around top one-third of the side of the cake. Repeat with more yellow and a little red food colouring, then spread half around the middle of the cake. Tint remaining icing with a little more red and yellow food colouring. Spread around the base of the cake. Cut into slices to serve.
