Mango & Coconut (Ombré) cake

Maybe you can make just the cake, not the whole fancy thing.

Source: Coles Magazine November 2016 - Page 57
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Serves: 16 - Prep 30 mins (+ Cooling & 10 mins soaking time) - Cooking 55 min
1 ripe mango, stoned, peeled, coarsely chopped
 250g butter, softened
 1 1/2 cups (330g) caster sugar
 2 teaspoons coconut essence
 4 Coles Brand Australian Free Range Eggs
 2 cups (160g) desiccated coconut
 2 1/2 cups (375g) self-raising flour
 2/3 cup (160ml) coconut milk
 1 ripe mango, extra, stone removed, thinly sliced

Mango syrup
 1/2 cup (125ml) mango nectar
 1/2 cup (110g) caster sugar

 500g cream cheese, softened
 125g butter, softened
 1 1/2 cups (240g) icing sugar mixture
 1/3 cup (80ml) mango nectar
 Yellow and red liquid food colouring


  1. Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper.
  2. Process the chopped mango in a food processor until smooth. Use an electric mixer to beat the butter, sugar and coconut essence in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add coconut, flour, coconut milk and mango puree, in alternating batches, stirring until just combined. Spoon into the prepared pans and smooth the surface.
  3. Bake for 45-50 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins before transferring to wire racks to cool completely.
  4. To make the mango syrup, combine the mango nectar and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves.
  5. To make the icing, use an electric mixer to beat the cream cheese and butter in a bowl until well combined. Gradually add icing sugar in batches, beating well after each addition. Add mango nectar. Beat until well combined.
  6. Use a large serrated knife to halve cakes horizontally. Brush cut side of each cake generously with warm mango syrup. Set aside for 10 mins to soak.
  7. Place 1 cake half, cut-side up, on a serving plate. Spread with a little icing. Top with one-third of the sliced mango. Continue layering with remaining cake, icing and sliced mango. Spread top with one-quarter of remaining icing. Tint remaining icing with a little yellow food colouring and spread one-third around top one-third of the side of the cake. Repeat with more yellow and a little red food colouring, then spread half around the middle of the cake. Tint remaining icing with a little more red and yellow food colouring. Spread around the base of the cake. Cut into slices to serve.

Vic Lic

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