COCONUT MANGO CAKE WITH A COCONUT CARAMEL DRIZZLE – SIERRA LEONE FLAVOURS
PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 40 mins
Author: Recipes From A Pantry
Recipe type: Dessert
Cuisine: African
Serves: 12-16
Coconut Mango Cake With A Coconut Caramel Drizzle - a taste of the tropics.
INGREDIENTS
For the coconut mango cake:
For the whipped cream:
INSTRUCTIONS
Make the cake:
Preheat the oven to fan-assisted 150C / 170C/ 325F / gas 3 and line and grease three 20 cm / 8 in cake tins. Cream the butter and sugar in your stand mixer until light and fluffy. Then beat in the eggs one at a time, beating well after each addition, followed by the mango puree and coconut essence. Then fold in the flour, baking powder, shredded coconut and salt. Split the cake batter equally between the 3 cake tins, then bake for 30 minutes or until a skewer inserted comes out clean. Allow the cakes to stand for 5 minutes before turning them on to a wire rack to cool,
Make the whipped cream:
Make the whipped cream by mixing all the ingredients together in a large bowl and whipping till the cream forms soft peaks
Assemble the cake
Then transfer one cake onto the serving plate and spread a third of the cream on top. Then place the second cake on top and spread another third of the cream on top. Repeat for the final cake. Then drizzle as much coconut caramel sauce as you want.
NOTES
Basic cake measurements addapted from an apple caramel layer cake in Delicious Magazine.
PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 40 mins
Author: Recipes From A Pantry
Recipe type: Dessert
Cuisine: African
Serves: 12-16
Coconut Mango Cake With A Coconut Caramel Drizzle - a taste of the tropics.
INGREDIENTS
For the coconut mango cake:
- 340g (12oz) caster sugar
- 375g (13.2oz) unsalted butter, softened
- 5 large eggs
- 300ml (1.25 cup) mango puree
- 1 tsp coconut essence
- 385g (13.5oz) self-raising flour, sifted
- 1 tsp baking powder
- 30g (½ cup) shredded coconut
- Pinch of salt
For the whipped cream:
- 480ml (2 cups) whipped cream
- 1-2 tbsp icing sugar
- For the coconut caramel
- Coconut caramel – see the recipe here
INSTRUCTIONS
Make the cake:
Preheat the oven to fan-assisted 150C / 170C/ 325F / gas 3 and line and grease three 20 cm / 8 in cake tins. Cream the butter and sugar in your stand mixer until light and fluffy. Then beat in the eggs one at a time, beating well after each addition, followed by the mango puree and coconut essence. Then fold in the flour, baking powder, shredded coconut and salt. Split the cake batter equally between the 3 cake tins, then bake for 30 minutes or until a skewer inserted comes out clean. Allow the cakes to stand for 5 minutes before turning them on to a wire rack to cool,
Make the whipped cream:
Make the whipped cream by mixing all the ingredients together in a large bowl and whipping till the cream forms soft peaks
Assemble the cake
Then transfer one cake onto the serving plate and spread a third of the cream on top. Then place the second cake on top and spread another third of the cream on top. Repeat for the final cake. Then drizzle as much coconut caramel sauce as you want.
NOTES
Basic cake measurements addapted from an apple caramel layer cake in Delicious Magazine.
