Mango and Coconut Cake with Mango Cream Cheese Icing and Fresh Raspberries.

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Serving Size:

• Serves: 10-12 people

Prep and Cook Time:

• Prep Time: 25 minutes

• Cook Time: 25-30 minutes

• Total Time: 50-55 minutes

This Mango and Coconut Cake, topped with a luscious Mango Cream Cheese Icing and garnished with fresh raspberries for a burst of colour and tartness. This cake is perfect for summer celebrations, offering a delightful balance of creamy sweetness and fresh, vibrant flavours. The combination of tropical mango and coconut with the tangy raspberries makes it a show-stopping dessert that everyone will love.

Ingredients:

For the Cake:

• 200g plain flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 150g desiccated coconut

• 200g caster sugar

• 3 large eggs

• 125ml coconut milk

• 125ml vegetable oil

• 1 tsp vanilla extract

• 300g fresh mango, pureed (about 2 large mangoes)

For the Mango Cream Cheese Icing:

• 200g cream cheese, softened

• 100g unsalted butter, softened

• 200g icing sugar

• 100g mango puree

• 1 tsp vanilla extract

For Garnish:

• Fresh mango slices

• Toasted coconut flakes

• Fresh raspberries (about 150g)

Instructions:

For the Cake:

1. Preheat Oven: Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake tins.

2. Mix Dry Ingredients: In a bowl, sift together the flour, baking powder, baking soda, and a pinch of salt. Stir in the desiccated coconut.

3. Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, eggs, coconut milk, oil, and vanilla extract until smooth. Fold in the mango puree.

4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

5. Bake: Divide the batter evenly between the two prepared tins and smooth the tops. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

For the Mango Cream Cheese Icing:

1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter until smooth and creamy.

2. Add Mango and Vanilla: Gradually add the mango puree and vanilla extract, mixing well.

3. Add Icing Sugar: Slowly add the icing sugar, beating until the icing is smooth and fluffy. If needed, add a little more icing sugar to achieve your desired consistency.

Assembly:

1. Layer Cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of the mango cream cheese icing on top.

2. Top Layer: Place the second cake layer on top and cover the entire cake with the remaining icing.

3. Garnish: Garnish with fresh mango slices, toasted coconut flakes, and scatter fresh raspberries around the base and on top for a burst of color and a tart contrast to the sweet, creamy icing.

Chef Brooke Silk's Notes:

The addition of fresh raspberries brings a beautiful tartness that complements the tropical flavors of mango and coconut, making this cake both visually stunning and flavor-packed. The contrast of the creamy mango cream cheese icing with the fresh berries creates a balance between sweetness and acidity, perfect for summer celebrations or as a show-stopping dessert.

The cake can be made a day in advance and stored in the fridge, but add the fresh raspberries just before serving to maintain their vibrant color and texture.

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