Maybe you can make just the cake, not the whole fancy thing.
Source: Coles Magazine November 2016 - Page 57
Serves: 16 - Prep 30 mins (+ Cooling & 10 mins soaking time) - Cooking 55 min
Ingredients:
1 ripe mango, stoned, peeled, coarsely chopped
250g butter, softened
1 1/2 cups (330g) caster sugar
2 teaspoons coconut essence
4 Coles Brand Australian Free Range Eggs
2 cups (160g) desiccated coconut
2 1/2 cups (375g) self-raising flour
2/3 cup (160ml) coconut milk
1 ripe mango, extra, stone removed, thinly sliced
Mango syrup
1/2 cup (125ml) mango nectar
1/2 cup (110g) caster sugar
Icing
500g cream cheese, softened
125g butter, softened
1 1/2 cups (240g) icing sugar mixture
1/3 cup (80ml) mango nectar
Yellow and red liquid food colouring
Method:
Source: Coles Magazine November 2016 - Page 57
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| Image source: Taste.com.au |
Ingredients:
1 ripe mango, stoned, peeled, coarsely chopped
250g butter, softened
1 1/2 cups (330g) caster sugar
2 teaspoons coconut essence
4 Coles Brand Australian Free Range Eggs
2 cups (160g) desiccated coconut
2 1/2 cups (375g) self-raising flour
2/3 cup (160ml) coconut milk
1 ripe mango, extra, stone removed, thinly sliced
Mango syrup
1/2 cup (125ml) mango nectar
1/2 cup (110g) caster sugar
Icing
500g cream cheese, softened
125g butter, softened
1 1/2 cups (240g) icing sugar mixture
1/3 cup (80ml) mango nectar
Yellow and red liquid food colouring
Method:
- Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.
- Process the chopped mango in a food processor until smooth. Use an electric mixer to beat the butter, sugar and coconut essence in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add coconut, flour, coconut milk and mango puree, in alternating batches, stirring until just combined. Spoon into the prepared pans and smooth the surface.
- Bake for 45-50 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins before transferring to wire racks to cool completely.
- To make the mango syrup, combine the mango nectar and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves.
- To make the icing, use an electric mixer to beat the cream cheese and butter in a bowl until well combined. Gradually add icing sugar in batches, beating well after each addition. Add mango nectar. Beat until well combined.
- Use a large serrated knife to halve cakes horizontally. Brush cut side of each cake generously with warm mango syrup. Set aside for 10 mins to soak.
- Place 1 cake half, cut-side up, on a serving plate. Spread with a little icing. Top with one-third of the sliced mango. Continue layering with remaining cake, icing and sliced mango. Spread top with one-quarter of remaining icing. Tint remaining icing with a little yellow food colouring and spread one-third around top one-third of the side of the cake. Repeat with more yellow and a little red food colouring, then spread half around the middle of the cake. Tint remaining icing with a little more red and yellow food colouring. Spread around the base of the cake. Cut into slices to serve.