This is how it's made Coconut, Mango and Lime Cake

  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
  • Temperature: oven 170° C, 160° C fan oven, Gas mark 4 oC
  • Baking time:
  • Serves: 16