Mango and coconut cake

Mango and coconut cake

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Mango and coconut cake

The ingredient of Mango and coconut cake

  1. 1 ripe mango, stoned, peeled, coarsely chopped
  2. 250g butter, softened
  3. 1 half cups (330g) caster sugar
  4. 2 teaspoons coconut essence
  5. four Coles Brand Australian Free Range Eggs
  6. 2 cups (160g) desiccated coconut
  7. 2 half cups (375g) self-raising flour
  8. 2/three cup (160ml) coconut milk
  9. 1 ripe mango, extra, stone eliminated, thinly sliced
  10. half cup (125ml) mango nectar
  11. half of cup (110g) caster sugar
  12. 500g cream cheese, softened
  13. 125g butter, softened
  14. 1 half cups (240g) icing sugar combination
  15. 1/3 cup (80ml) mango nectar
  16. Yellow and purple liquid food colouring

The instruction how to make Mango and coconut cake

  1. Preheat oven to 180C. Grease and line the bottom and aspects of 20cm round (base dimension) cake pans with baking paper.
  2. Process the chopped mango in a food processor until easy. Use an electric mixer to beat the butter, sugar and coconut essence in a bowl till pale 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 combined. Spoon into the organized pans and easy the surface.
  3. Bake for 45-50 mins or till a skewer inserted within the centres comes out clean. Set apart for five minutes earlier than moving to wire racks to cool absolutely.
  4. To make the mango syrup, integrate the mango nectar and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or till the sugar dissolves.
  5. To make the icing, use an electric powered mixer to overcome the cream cheese and butter in a bowl till well combined. Gradually upload icing sugar in batches, beating well after every addition. Add mango nectar. Beat till properly blended.
  6. Use a big serrated knife to halve cakes horizontally. Brush reduce side of every cake generously with warm mango syrup. Set aside for 10 mins to soak.
  7. Place 1 cake half of, cut-facet up, on a serving plate. Spread with a bit icing. Top with one-third of the sliced mango. Continue layering with last cake, icing and sliced mango. Spread top with one-quarter of last icing. Tint ultimate icing with a touch yellow food colouring and spread one-1/3 round pinnacle one-0.33 of the side of the cake. Repeat with greater yellow and a bit purple meals colouring, then unfold half around the middle of the cake. Tint last icing with a bit greater pink and yellow food 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:
cholesterolContent: 8 grams protein
sodiumContent:

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