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Coconut cake with mango cream cheese frosting and mango drizzle


Serves: 12
timePrep time: 40 mins
timeTotal time:
Coconut cake with mango cream cheese frosting and mango drizzle
Recipe photograph by Toby Scott

Coconut cake with mango cream cheese frosting and mango drizzle


Serves: 12
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
541Kcal
Fat
29gr
Saturates
20gr
Carbs
62gr
Sugars
46gr
Fibre
4gr
Protein
6gr
Salt
0.4gr

Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes
Miranda Gore Browne

Miranda Gore Browne

Finalist of the very first series of GBBO, Miranda has since written two books packed full of decorated biscuits and cakes. She now runs The Kitchen School at her home in the West Sussex countryside with classes in cookery, baking and homemaking.
See more of Miranda Gore Browne’s recipes

Ingredients

  • 200g soft unsalted butter, plus extra for greasing
  • 25g desiccated coconut flakes
  • 225g caster sugar
  • 2 tsp vanilla extract
  • 3 large eggs and 1 large egg white
  • 250g self-raising flour
  • 1 tsp baking powder
  • 125g desiccated coconut
  • 4 tbsp coconut milk
For the drizzle
  • 1 ripe mango, peeled and stoned
  • 3-4 tbsp orange juice
  • 4 tbsp icing sugar
For the frosting
  • 3 tbsp mango purée (see method)
  • 75g full-fat cream cheese
  • 250g icing sugar
  • 50g soft unsalted butter

Step by step

Get ahead
Bake up to a day ahead; store in an airtight container. The uniced cake freezes well.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line two 18-20cm diameter 7cm-deep cake tins. Spread the coconut flakes out on a baking tray and toast for 4-5 minutes until golden; set aside to cool.
  2. In a stand mixer or using an electric hand whisk, beat together the butter, sugar and vanilla extract for about 3 minutes until pale and fluffy.
  3. In a jug, lightly beat the eggs and egg white with a fork and add to the butter and sugar mixture a little at a time, mixing well after each addition.
    Tip
    Leftover coconut milk can be frozen to use at a later date, perhaps in a curry or Asian broth.
  4. Sift in the flour and baking powder; add the desiccated coconut and coconut milk (if it's separated in the tin, give it a whisk before adding) and fold into the mixture.
  5. Divide the mixture between the prepared tins and bake in the preheated oven for 30-35 minutes or until they are pale golden and springy to the touch.
  6. For the drizzle, purée the mango flesh and set aside 3 tablespoons for the frosting. Mix the rest of the mango purée with the orange juice, sift in the icing sugar and mix again to combine.
  7. Remove the cakes from the oven and, leaving them in their tins, make holes in the surface with a skewer, then spoon over half of the drizzle while the cakes are still hot; set aside. For the frosting, put the reserved mango purée, the cream cheese, icing sugar and butter in a bowl and mix with an electric hand whisk until smooth and creamy.
  8. Once the cakes are cold, sandwich them together with half the frosting, and spread the rest of the frosting on top. Spoon the rest of the drizzle over the cake and scatter the toasted coconut flakes on top.

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