Mango And Coconut Cake

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for the remaining afternoon tea try this delicious coconut infused sponge cake layered with finely sliced mango portions and topped with a cream cheese icing

The ingredient of Mango And Coconut Cake

  • 1 ripe mango stoned peeled coarsely chopped
  • 250g butter softened
  • 1 half of cups 330g caster sugar
  • 2 teaspoons coconut essence
  • 4 coles brand australian free range eggs
  • 2 cups 160g desiccated coconut
  • 2 half cups 375g self raising flour
  • 2 three cup 160ml coconut milk
  • 1 ripe mango more stone removed thinly sliced
  • half cup 125ml mango nectar
  • half of cup 110g caster sugar
  • 500g cream cheese softened
  • 125g butter softened
  • 1 1 2 cups 240g icing sugar mixture
  • 1 three cup 80ml mango nectar
  • yellow and purple liquid meals colouring

The Instruction of mango and coconut cake

  • ufeffpreheat oven to 180c grease and line the base and facets of 20cm spherical base dimension cake pans with baking paper
  • process the chopped mango in a meals processor until easy use an electric powered mixer to conquer the butter sugar and coconut essence in a bowl until light and creamy add eggs 1 at a time beating properly after each addition add coconut flour coconut milk and mango puree in alternating batches stirring till simply mixed spoon into the organized pans and smooth the surface
  • bake for 45 50 minutes or till a skewer inserted within the centres comes out easy set apart for 5 minutes earlier than transferring to cord racks to cool absolutely
  • to make the mango syrup integrate the mango nectar and sugar in a small saucepan over medium low warmness cook stirring for 2 three minutes or till the sugar dissolves
  • to make the icing use an electric powered mixer to overcome the cream cheese and butter in a bowl till well blended gradually add icing sugar in batches beating nicely after each addition add mango nectar beat until properly mixed
  • use a huge serrated knife to halve cakes horizontally brush cut aspect of each cake generously with heat mango syrup set apart for 10 minutes to soak
  • place 1 cake 1 2 cut aspect up on a serving plate spread with a touch icing top with one 1 3 of the sliced mango continue layering with closing cake icing and sliced mango spread top with one quarter of ultimate icing tint ultimate icing with a bit yellow food colouring and spread one 0 33 round top one 0 33 of the aspect of the cake repeat with greater yellow and a little red food colouring then unfold half of around the center of the cake tint closing icing with a little greater crimson and yellow meals colouring spread across the base of the cake cut into slices to serve

Nutritions of Mango And Coconut Cake

fatContent: 608 733 calories
saturatedFatContent: 35 grams fat
carbohydrateContent: 20 grams saturated fat
sugarContent: 67 grams carbohydrates
fibreContent: 50 grams sugar
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: n a

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