Monday, 2 August 2010
Summer screams tropical flavours, and I know most of you have been enjoying a lovely summer.
Mango is a classic and you can’t pass up coconut.
Together in a cake? Fantastic!
This recipe was delicious. The cake was beyond moist and almost fudgy, flavoured strongly with mango and a touch of coconut. It’s very sticky and crumbly, so bear in mind that it doesn’t keep its form once you start cutting into it.
I decided to top it with a cream cheese frosting, flavoured with lime juice and the zest of kaffir lime. The kaffir really stands out and pairs wonderfully with the mango and coconut in the cake.
It’s even good for the middle of winter when you’re missing the warm glow of summer.
Mango & Coconut Cake w Kaffir Cream Cheese Frosting
Based on a recipe from Konkan World. Serves 8-10.
1 cup mango purée
¼ cup desiccated coconut
1 tablespoon lime juice
1 cup plain flour
1 teaspoon bicarbonate soda
½ teaspoon baking powder
Pinch of salt
½ cup (115g) softened butter
½ cup sugar
1 egg, beaten
¼ cup milk
¼ cup cream
250g cream cheese
100g softened butter
1 cup icing sugar, sifted
Zest of 1 kaffir lime
Juice of 2 limes
1. Preheat oven to 180’C. Grease and line cake tin.
2. Combine the mango, coconut and lime juice. Allow to rest.
3. Sift the baking powder, bicarbonate soda, flour and salt together. Set aside.
4. Beat the sugar and butter together until light and fluffy. Add the egg and beat well.
5. Stir in the mango mixture.
6. Add the flour mixture, cream and milk alternately, starting and ending with the flour
7. Pour the mix into the greased cake tin and bake for about 40 mins or until the sides pull away from the tin and an inserted skewer comes out clean
8. Remove from oven, cool for 10 mins in the pan, then cool completely on wire-rack.
9. To make the frosting, combine all the ingredients in a bowl and beat with electric beaters. Spread over the cake and serve.
I’ve blogged about kaffir limes for Weekend Herb Blogging before (check it out) so I won’t write much about these wonderful, uniquely aromatic citrus fruits from the Malay/Indonesian peninsula.
Check out all the other WHB recipes at Lynne’s Café Lynnylu.