Mango Coconut Cake

Name: Mango Coconut Cake
Ingredients: 1 cup (2 sticks) butter, softened; 1 2/3 cups granulated sugar; 1 tsp coconut extract; 4 None eggs; 2/3 cup mango puree; 2 cups flaked coconut; 3 cups self-rising flour; None None FOR THE COCONUT FROSTING; 1 None egg white; 1 2/3 cups powdered sugar; 2 tsp mango puree; 2/3 cup flaked coconut

12 ingredients

6 steps

Ingredients

1 cup (2 sticks) butter, softened
1 2/3 cups granulated sugar
1 tsp coconut extract
4 None eggs
2/3 cup mango puree
2 cups flaked coconut
3 cups self-rising flour
None None FOR THE COCONUT FROSTING
1 None egg white
1 2/3 cups powdered sugar
2 tsp mango puree
2/3 cup flaked coconut

Directions

1

Preheat the oven to 350°F. Grease deep 9-inch round cake pan; line bottom with parchment paper.
2

Beat butter, granulated sugar and coconut extract in large bowl with electric mixer until combined. Add eggs, one at a time, beating well after each addition.
3

Using wooden spoon, stir in mango puree and coconut. Fold in flour. Spread mixture into prepared pan.
4

Bake about 1 1/4 hours until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

For the coconut frosting, beat egg white in medium bowl with electric mixer until foamy. Gradually beat in powdered sugar, 1 tablespoon at a time. Using a fork, stir in mango puree and coconut. Cover frosting with plastic wrap until required, pressing plastic directly onto surface.
6

Spread top of cooled cake with coconut frosting.