BAKING

MANGO  COCONUT  CAKE:

INGREDIENTS:

250g  butter, softened
1  teaspoon  coconut essence
1-1/2  cups (330g) caster sugar
4  eggs
2/3  cup (160ml) mango puree
2  cups (160g) desiccated coconut
2-1/2  cups (375g) self-raising flour

Coconut frosting
1  egg white
1-1/4  cups (200g) icing sugar
2  teaspoons mango puree
3/4  cup (60g) desiccated coconut

METHOD:

• Preheat oven to moderate (180C/160C  fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
• Make coconut frosting.
• Beat butter, essence and sugar in small bowl with electric mixer until combined; do not over beat. Add eggs, one at a time, beating only until combined between additions.
• Transfer mixture to large bowl. Using wooden spoon, stir in puree and coconut, then flour. Spread mixture into pan.
• Bake about 1-1/4  hours. Stand cake 5 minutes then turn cake, top-side up, onto wire rack to cool. Spread top of cold cake with coconut frosting.

Coconut frosting- Beat egg white in small bowl with electric mixer until foamy. Gradually beat in icing sugar, 1 tablespoon at a time. Using fork, mix in puree and coconut. Cover frosting with plastic wrap until required. Pressing plastic directly onto surface of frosting.

Preparation time -35 minutes

Cooking time -1 hour 15 minutes (plus cooling time)

Serves -12

Tips:  You can buy frozen pureed mango at most supermarkets, or you can puree the flesh of a fresh mango (you need a mango weighing about 450g). Mango nector can be substituted, but the flavour will not be as intense.
           
             Cake will keep for up to two days stored in an airtight container.