This cake is both delicious and pretty. The mango gives it the most glorious gold colour and the taste combination of coconut and mango is sensational. You can use either fresh mango puree, or tinned at a pinch.
330g caster sugar
160ml mango puree
2 cups desiccated coconut
375g self raising flour
Preheat your oven to 180 degrees. Grease and line a cake tin (baker's grease will work really well too... hmmm must post the recipe for that!)
Beat the sugar and butter in a mixing bowl until combined (not light and fluffy, just combined) then add the eggs one at a time - don't beat strongly, just to combine. Grab a wooden spoon and stir in the coconut and mango puree and then the flour. Spread into your prepared cake tin - the mixture is quite thick.
Bake for about 1 and a half hours. Stand for a few minutes in the tin before turning out on to a wire rack; flip so it is top side up to cool.
1 and a half cups of icing sugar
1 egg white
2 tablespoons mango puree
3/4 cup desiccated coconut
Beat the egg white till foamy... gradually beat in the icing sugar a tablespoon at a time. Stir in the puree and coconut, and then spread onto the cake.
Teaching a workshop in Sicily — October 2017
13 hours ago