adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut & mango celebration cake
Coconut & mango celebration cake
0 Likes
Total Time:
2 hours
3-tier coconut cake with mango jam and lime icing - a showstopper for any special occasion!
Ingredients:
  • 300 g unsalted butter plus extra for greasing (at room temperature)
  • 350 g golden caster sugar
  • 4 large free-range eggs
  • 350 g self-raising flour
  • 100 g desiccated coconut
  • 200 ml light coconut milk
  • 1 large mango (240g)
  • 200 g unsalted butter (at room temperature)
  • 100 g light cream cheese
  • 1 teaspoon vanilla extract
  • 500 g icing sugar
  • 1 lime
Instructions:
  • Preheat the oven to 180ºC/350ºF/gas 4. Grease and line 3 x 20cm sandwich tins. In a large bowl, use an electric whisk to cream 300g of unsalted butter and 300g of golden caster sugar for 2 to 3 minutes until pale, light, and fluffy. Add in 4 large eggs one at a time, whisking after each addition. Sieve in 350g of self-raising flour, fold through with 100g of desiccated coconut, and pour in 200ml of light coconut milk. Mix until well combined. Divide the batter between the tins, tap lightly to level, and bake for 20 to 25 minutes until golden and a skewer comes out clean. Allow the cakes to cool in the tins for 5 minutes before transferring to a rack. For the mango jam, cook 1 large ripe mango (240g) with 50g of golden caster sugar until thickened. For the lime icing, beat 200g of unsalted butter until creamy, then combine with 100g of cream cheese, 1 tsp of vanilla extract, and gradually sift in 500g of icing sugar. Mix in lime zest and juice. Assemble the cake by layering sponges with icing and mango jam. Cover the cake with remaining icing, sprinkle with lime zest, and decorate if desired.

Similar Recipes