Mango And Coconut Cake

For the ultimate afternoon tea try this delicious coconut-infused sponge cake, layered with finely sliced mango pieces and topped with a cream cheese icing.

The ingredient of Mango And Coconut Cake

• 1 ripe mango stoned peeled coarsely chopped
• 250g butter softened
• 1 1 2 cups 330g caster sugar
• 2 tsp coconut essence
• 4 coles brand australian free range eggs
• 2 cups 160g desiccated coconut
• 2 1 2 cups 375g self raising flour
• 2 3 cup 160ml coconut milk
• 1 ripe mango extra stone removed thinly sliced
• 1 2 cup 125ml mango nectar
• 1 2 cup 110g caster sugar
• 500g cream cheese softened
• 125g butter softened
• 1 1 2 cups 240g icing sugar mixture
• 1 3 cup 80ml mango nectar
• yellow and red liquid food colouring

The Instruction of mango and coconut cake

• preheat oven to 180c grease and line the base and sides of two 20cm round base measurement cake pans with baking paper
• 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
• 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
• 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
• 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
• 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
• 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

Nutritions of Mango And Coconut Cake

fatContent: 608 733 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 67 grams carbohydrates
fibreContent: 50 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a

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