Recipe Book
Ingredients
- 250g
- butter, softened
- 1 tsp
- coconut essence
- 1 1/2 cups
- caster sugar
- 4
- eggs
- 2/3 cup
- mango puree
- 2 cups
- desiccated coconut
- 2 1/2 cups
- self-raising flour
Coconut Frosting
- 1
- egg white
- 1 1/4 cups
- icing sugar
- 2 tsp
- mango puree
- 1/4 cup
- desiccated coconut
Directions
- Preheat oven to 160 degrees. Grease a deep 22cm round cake pan.
- Beat butter, essence and sugar in a small bowl with an electric mixer until combined. Add eggs, one at a time beating only until combined after each addition.
- Transfer mixture to large bowl. Using a wooden spoon, stir in puree and coconut, then flour. Spreak mixture into prepared pan.
- Bake cake for about 1 1/4 hours. Stand cake for 5 minutes then turn onto a wire rack and turn top side up to cool.
- To make coconut frosting, beat egg white in a small bowl with an electric mixer until foamy.
- Gradually beat in icing sugar, 1 tbsp at a time. Using a fork, mix in puree and coconut. If the cake isnt completely cooled, cover frosting with plastic wrap with wrap touching the frosting.
- Spread frosting over the cooled cake.
Notes and Tips
- You can puree around 450g of mango if you can't find mango puree. Otherwise, you can use mango nectar, however the flavour won't be as intense.
