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mango coconut cake topped with mint leaves on platter

Mango and Coconut Mojito Cake

Karon Grieve
A deliciously fluffy jet moist cake just packed with flavour, the perfect tea time treat or as a dessert too.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course baking
Cuisine British
Servings 8 people
Calories 374 kcal

Equipment

  • 2 x 6"/15cm cake tins

Ingredients
 

Cake

  • 65 g butter unsalted
  • 1 lime zest only
  • 110 g caster sugar superfine sugar
  • 3 tbsp coconut milk
  • 2 tbsp mango puree
  • 2 eggs
  • 110 g self-raising flour
  • 1/2 tsp baking powder
  • 40 g desiccated coconut
  • 1 tsp ground ginger

Frosting

  • 25 g butter unsalted
  • 1 tbsp mango puree
  • 250 g icing sugar
  • 1 tsp lime juice
  • 2 tbsp desiccated coconut
  • 1 tbsp rum white rum

Mojito Syrup

  • 2 tbsp lime juice
  • 60 g sugar
  • 1 tbsp mint leaves chopped
  • 5 tbsp rum white rum

Finishing Touches

  • 3 tbsp coconut flakes
  • 12 mint leaves
  • 1 egg white
  • 1 tbsp caster sugar superfine sugar
  • 1 tsp lime zest
Metric - US Customary

Instructions
 

For the cake

  • Preheat oven to 180C and line 2 x 15cm/6" round baking tins
  • Beat the butter along with the sugar and lime zest till light and fluffy
  • Add the coconut milk, eggs and mango puree and beat again
  • Add the flour, baking powder, desiccated coconut and ground ginger and stir to combine
  • Spoon the cake batter into prepared baking tins and bake for 20 minutes or until a toothpick/cocktail stick comes out clean and cake bounces back when lightly pressed in centre

Frosting

  • Beat together all frosting ingredients till you get a smooth spreadable paste

Mojito syrup

  • Mix all ingredients in a small pan and heat till boiling, reduce heat and simmer 10 minutes to get a syrup. Allow to cool completely with the mint leaves in it then strain out the mint.

Topping

  • Toast the coconut flakes in a dry pan for barely 1 minute till just turning golden then tip out of pan immediately to stop them cooking and burning
  • Whisk egg white and paint this on to both sides of the mint leaves then dip them in the sugar. Set aside on baking parchment to dry completely

Assembling the coconut and mango cake

  • Pierce some holes in bottom cake with a toothpick and drizzle over a little of the mojito syrup
  • Spread one cake with the frosting then add the other on top and spread on the frosting all over and down the sides
  • Top with the crystalised mint leaves, coconut flakes and a little lime zest then drizzle over remaining mojito syrup

Video

Notes

This coconut mango cake will keep for 3-4 days in a cake dome.

Nutrition

Calories: 374kcalCarbohydrates: 69gProtein: 7gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 72mgPotassium: 184mgFiber: 2gSugar: 56gVitamin A: 235IUVitamin C: 7mgCalcium: 51mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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