Mango And Coconut Cake

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

The ingredient of Mango And Coconut Cake

• 1 ripe mango pitted peeled coarsely chopped
• 250g softened butter
• 1 1 2 cups 330 g powdered sugar
• 2 teaspoons essence of coconut
• 4 coles brand australian egg
• 2 cups 160g desiccated coconut
• 2 1 2 cups 375 g self raising flour
• 2 3 cup 160 ml coconut milk
• 1 ripe mango extra stone removed chopped
• 1 2 cup 125 ml of nectar of mango
• 1 2 cup 110 g powdered sugar
• 500g cream cheese softened
• 125g of softened butter
• 1 1 2 cups 240 g icing sugar mixture
• 1 3 cup 80ml mango nectar
• yellow and red liquid food coloring

The Instruction of mango and coconut cake

• preheat the oven to 180c grease the bottom and sides of two 20cm round base measurement cake pans with baking paper
• process the mango pieces in a food processor until smooth use an electric mixer beat the butter sugar and the essence of coconut in a bowl until pale and creamy add the eggs 1 at a time beating well after each addition add the coconut flour coconut milk and the mango puree in alternating batches stirring until just combined spoon into the prepared pans and smooth the surface
• bake in the oven for 45 to 50 minutes or until a skewer inserted in the centre comes out clean set aside for 5 minutes before transferring to a wire rack to cool completely
• to make the mango syrup mix the nectar of mango and sugar in a small saucepan over medium low heat cook stirring for 2 to 3 minutes or until the sugar dissolves
• to make the frosting use an electric mixer beat the cream cheese and butter in a bowl until well combined gradually add the icing sugar in batches beating well after each addition add the mango nectar beat until well combined
• use a large serrated knife to halve the cake horizontally brush cut side of each cake generously with warm mango syrup set aside for 10 minutes to soak
• 1 cake half cut side up on a serving platter spread with a little icing top with a third of the slices of mango continue layering with the rest of the cake the frosting and slices of mango spread top with a quarter of ice remaining tint icing with a little yellow food colouring and spread about one third upper one third of the face of the cake repeat the operation with more yellow and a little red food coloring then spread half to the middle of the cake tint 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

calories: 608 733 calories
calories: 35 grams fat
calories: 20 grams saturated fat
calories: 67 grams carbohydrates
calories: 50 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 370 milligrams sodium
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calories: nutritioninformation