The rains and a little case of the travel bug has got me wishing for a weekend laying on the beach with a drink served in a coconut, a guilty romance novel and no network! But since I am far, far away from such a weekend happening anytime soon, I settled on baking a cake – the answer to most miseries.
Inspired by the pina colada, I replaced the usual suspect, pineapple, with mangoes, added a dash of coconut milk along with desiccated coconut shreds. The mango puree adds a lovely marigold hue, and this cake is incredibly sponge-y. The hints of coconut are perfect reminiscent of the beach and an ideal way to use up leftover ras from the season. I garnished with toasted coconut slices and fresh mango slices.
So, if you are need of the beach, this is as close to the solution.
Optional: a few drops of coconut extract
Photo Credits: The Kitchen Trail by Krishna Lalbhai
The Recipe
Serves 6
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 3/4 cup mango puree
- 1/2 cup butter, soft
- 2/3 cup castor sugar
- 2 tbsp coconut milk
- 2 eggs
- 2 tsp vanilla extract
- 1/3 cup desiccated coconut
- Icing:
- 3/4 cup icing sugar
- 1/4 cup coconut milk
- 1/2 tsp vanilla extract
- Mango slices
- Toasted coconut slices
Instructions
- Heat the oven to 200°C and grease and line a 9” cake tin.
- Whisk butter, sugar and coconut milk together until creamy.
- Add the eggs and vanilla extract and beat for 5 minutes.
- Then add coconut shreds, mango puree, baking powder and flour.
- Whisk to just combine, do not overbeat.
- Pour into the tin and bake for 25 minutes.
- Whisk the frosting ingredients together for a thick paste and spread over the cake.
- Top with toasted coconut and mango slices.
