Mango coconut cake

Serves:

Serves 12

Ingredients

• 1 cup (250g) unsalted butter, softened
• 1 1/2 cups (335g) caster sugar
• 4 eggs, lightly beaten
• 2 mangoes, flesh finely chopped, plus extra to serve
• 2 cups (170g) desiccated coconut
• 2 1/2 cups (375g) self-raising flour

For icing:

• 1 cup (150g) icing sugar, sifted
• 20g butter, melted
• 1/4 cup mango puree

Method

Preheat oven to 160°C (140°C fan-forced). Grease and line a 24cm springform cake tin.

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Add mango flesh, coconut and flour and beat until just combined.

Pour into lined cake tin and smooth down surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool on a cake rack.

Meanwhile, to make icing, combine ingredients until smooth. Spread over cooled cake and top with mango slices.

Find more delicious cake recipes:

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• Banana cake with lemon icing
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• Coconut cake
• Easter basket chocolate cake
• Easy banana cake
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• Orange cake with orange icing

Serving Suggestions

Note

• For an even sweeter treat, cut cake in half and fill with whipped vanilla-spiked cream.
• Use an equivalent amount of tinned mango (800g) or mango puree if fresh mangoes aren't available.
• This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.