Ingredients
1 cup unsalted butter
softened
1 cup caster sugar
4 eggs
lightly beaten
2 mangoes
flesh finely chopped, plus extra to serve
2 cups desiccated coconut
2 cups self-raising flour
1 cup icing sugar
sifted, for icing
20g butter
melted, for icing
¼ cup mango puree
for icing
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Equipment
- 1 Oven
- 1 24cm springform cake tin
- 1 Cake rack
- 1 Electric mixer
Instructions
- 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.
Notes
Tip
Use an equivalent amount of tinned mango (800g) or mango puree if fresh mangoes aren't available.
Variation
For an even sweeter treat, cut cake in half and fill with whipped vanilla-spiked cream.
