Coconut Mango Cake With A Coconut Caramel Drizzle – Sierra Leone Flavours
User Reviews
4.8
48 reviews
Excellent
Coconut Mango Cake With A Coconut Caramel Drizzle – Sierra Leone Flavours
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Coconut Mango Cake With A Coconut Caramel Drizzle - a taste of the tropics.
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Ingredients
For the coconut mango cake:
- 340 g (12oz) caster sugar
- 375 g (13.2oz) unsalted butter softened
- 5 large eggs
- 300 ml (1.25 cup) mango puree
- 1 tsp coconut essence
- 385 g (13.5 oz) self-raising flour sifted
- 1 tsp baking powder
- 30 g (½ cup) shredded coconut
- pinch of salt
For the whipped cream:
- 480 ml (2 cups) Whipped Cream
- 1-2 tbsp icing sugar
Caramel Sauce
- Caramel sauce
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Instructions
- Preheat the oven to fan-assisted 150C / 170C/ 325F / gas 3 and line and grease three 20 cm / 8 in cake tins.
- Cream the butter and sugar in your stand mixer until light and fluffy. Then beat in the eggs one at a time, beating well after each addition, followed by the mango puree and coconut essence.
- Then fold in the flour, baking powder, shredded coconut and salt.
- Split the cake batter equally between the 3 cake tins, then bake for 30 minutes or until a skewer inserted comes out clean. Allow the cakes to stand for 5 minutes before turning them on to a wire rack to cool,
- Make the whipped cream by mixing all the ingredients together in a large bowl and whipping till the cream forms soft peaks
- Then transfer one cake onto the serving plate and spread a third of the cream on top. Then place the second cake on top and spread another third of the cream on top. Repeat for the final cake. Then drizzle as much coconut caramel sauce as you want.
Notes
- Basic cake measurements adapted from an apple caramel layer cake in Delicious Magazine.
- You can buy mango puree your local ethnic store or supermarket or online retailers.
- You can make your own mango puree by blending ripe peeled cubed mango with a little sugar and lemon juice.
- To make sure your Mango Sponge Cake recipe end up light and fluffy, add it to the baking tins as soon as you have finished mixing it and pop it straight into the oven. That way the baking powder is at its peak performance.
- Make sure the oven is at the right temperature before you put the cake batter in. The cake will not rise properly if the oven is cooler than required.
Nutrition Information
Show Details
Calories
459kcal
(23%)
Carbohydrates
46g
(15%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Cholesterol
124mg
(41%)
Sodium
26mg
(1%)
Potassium
166mg
(5%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
1070IU
(21%)
Vitamin C
6.8mg
(8%)
Calcium
63mg
(6%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 124mg | 41% |
| Sodium | 26mg | 1% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 63mg | 6% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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