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.
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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.
