Coconut Mango Cake

Made once beautiful lively mango and passionfruit, this moist cake is easy to whip happening for any special occasion.

The ingredient of Coconut Mango Cake

• 125g butter softened
• 3 4 cup caster sugar
• 2 eggs
• 1 2 cup desiccated coconut
• 1 1 4 cups self raising flour sifted
• 1 cup buttermilk
• 300ml thickened cream
• 2 tbsp icing sugar join up
• 1 medium mango peeled finely chopped
• 1 cup icing sugar union
• 10g butter melted
• 2 passionfruit halved

The Instruction of coconut mango cake

• preheat oven to 180u00b0c grease a 6cm deep 25cm heart shaped cake pan line base with baking paper
• using an electric mixer beat butter and caster sugar until blithe and fluffy ensue eggs stress inflection until combined add coconut flour and buttermilk in 2 batches stirring after each addition pour blend into prepared pan bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean cool in pan for 5 minutes point of view onto a wire rack to cool completely
• make passionfruit icing sift icing sugar into a bowl accumulate butter and passionfruit pulp toss around until icing is sleek slick and spreadable
• using an electric mixer beat cream and icing sugar until soft peaks form mix up in mango cut cake in half crossways go forward cream join up on top of higher than base sandwich in the manner of cake top loan passionfruit icing higher than cake top serve

Nutritions of Coconut Mango Cake

calories: 462 226 calories
calories: 26 grams fat
calories: 17 grams saturated fat
calories: 50 grams carbohydrates
calories: 37 grams sugar
calories: n a
calories: 6 grams protein
calories: 108 milligrams cholesterol
calories: 247 27 milligrams sodium
calories: https schema org
calories: nutritioninformation