Ingredients

The following ingredients have 8 Servings
  • 1/2 cup canned mango in syrup chopped
  • 125 g butter chopped
  • 1/2 tsp coconut essence
  • 3/4 cup caster sugar
  • 2 eggs
  • 2.00 cup desiccated coconut
  • 1 1/4 cups self-raising flour
  • 1 egg white
  • 1 cup icing sugar
  • 1/4 cup mango fresh *to decorate

Instruction

  • Cake: Grease a 20cm ring pan and line with baking paper.
  • Drain mangoes over a small bowl and reserve 2 tablespoons of syrup.
  • Beat the butter, essence and sugar in a small bowl with an electric mixer until combined.
  • Add eggs one at a time, beating until just combined between additions.
  • Transfer mixture to a large bowl and stir in mango, coconut and flour, and mix well.
  • Pour mixture into a greased pan.
  • Bake at 180C for about 30 minutes. Stand in the pan for 5 minutes before turning onto a wire rack to cool.
  • Icing: Beat egg white in a small bowl with electric beater until frothy.
  • Gradually beat in icing sugar, then stir in desiccated coconut and enough reserved syrup to make icing spreadable.
  • Spread icing over cake and decorate with extra mango slices.