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Coconut, Mango and Lime Cake
Full of endorphin boosting ingredients, this is truly the world’s happiest cake.
Full of endorphin boosting ingredients, this is truly the world’s happiest cake.
Prep time
30 minutes
Cooking time
1 hour 10 minutes
Servings
16
Difficulty
Easy
Ingredients
Cake
225 grams Stork Baking Block
325g caster sugar
4 eggs, medium
250g self-raising flour
100g plain flour
Zest of 2 limes
50g dried mango, finely chopped
50g flaked almonds
50g desiccated coconut
Syrup
Juice of 2 limes
60g caster sugar
Filling
55 grams Stork Stork margarine (Original tub)
175g icing sugar
1-2 teaspoons milk
100g mango puree (fresh or tinned)
Topping
100g icing sugar, sieved
25g each of shredded or desiccated coconut and dried mango
15g each sunflower and pumpkin seeds
15g flaked almonds, toasted
Instructions
how_make
To make cake, place Stork block and sugar in a mixing bowl and beat until light and fluffy. Beat in eggs, one at a time and fold in remaining ingredients
Place the mixture in a greased and bottom lined 23cm deep cake tin
Bake on the middle shelf of a preheated moderate oven 170° C, 160° C fan oven, Gas mark 4 for 1 hour 10 minutes or until a skewer inserted in the middle of the cake comes out clean
Turn out and cool on a wire tray
For the syrup place sugar and lime juice in a pan over moderate heat and stir until sugar has dissolved. Bring to the boil and then pour over warm cake
Filling: place Stork margarine (Original tub), sugar and milk together in a bowl and beat together until smooth. Split cake into 3 and sandwich together with icing and mango puree
To finish the cake, make a glace icing by adding either lime juice or water to the icing sugar until a thick pouring consistency and spread over the cake. Top with a mix of seeds, mango, coconut and almonds
