Mango coconut cake recipe
This delicious mango and coconut cake will have you thinking about a tropical holiday as soon as you take a bite.
- 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
- 1 cup (150g) icing sugar, sifted
- 20g butter, melted
- 1/4 cup mango puree
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.
- 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.
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