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Coconut, Mango and Lime Cake

Full of endorphin boosting ingredients, this is truly the world’s happiest cake.
  • Cooking time1 hour 10 minutes
  • Prep time30 minutes
  • Servings16 portions
recipe image Coconut, Mango and Lime Cake

Ingredients

  • 225g Stork 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
  • Juice of 2 limes
  • 60g caster sugar
  • 55g (2 oz) Stork tub
  • 175g icing sugar
  • 1-2 teaspoons milk
  • 100g mango puree (fresh or tinned)
  • 100g icing sugar, sieved
  • 25g each of shredded or desiccated coconut and dried mango
  • 15g each sunflower and pumpkin seeds
  • 15g flaked almonds, toasted
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. 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
  2. Place the mixture in a greased and bottom lined 23cm deep cake tin
  3. 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
  4. Turn out and cool on a wire tray
  5. 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
  6. Filling: place Stork 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
  7. 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