Mango Cake With Lemon Icing

Name: Mango Cake With Lemon Icing
Ingredients: 1/2 cup butter, at room temperature; 3/4 cup granulated sugar; 2 None large eggs, at room temperature; 2 1/4 cups self-rising flour, sifted; 1/2 cup coconut milk; 1 None large mango, peeled, thinly sliced; -1 None Lemon Icing; 2/3 cup powdered sugar; 1-2 tbsp lemon juice; 2 tbsp toasted coconut

10 ingredients

3 steps

Ingredients

1/2 cup butter, at room temperature
3/4 cup granulated sugar
2 None large eggs, at room temperature
2 1/4 cups self-rising flour, sifted
1/2 cup coconut milk
1 None large mango, peeled, thinly sliced
-1 None Lemon Icing
2/3 cup powdered sugar
1-2 tbsp lemon juice
2 tbsp toasted coconut

Directions

1

Preheat oven to 350°F. Grease and line an 8 inch ring pan with baking paper.
2

In a stand mixer, beat butter and sugar until light and creamy. Add eggs, 1 by 1, beating well after each addition. Fold in flour and coconut milk, alternately. Transfer 1/2 to prepared pan and level surface. Arrange sliced mango over batter. Top with remaining batter and level surface. Bake for 40 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3

Meanwhile, to make the lemon icing, sift sugar into a bowl. Stir in enough lemon juice to form a drizzling consistency. Top cake with icing and sprinkle with coconut. Serve.