Fresh Mango and Raspberry Coconut Cake
Photography Claire Aldous.
A delicious and easy one bowl cake that can be topped with a variety of seasonal fruit – figs, plums, nectarines, cherries, rhubarb, peaches and nectarines all work beautifully.
INGREDIENTS
½ cup desiccated coconut
finely grated zest and juice 1 orange
175 grams butter, very soft but not melted
1¼ cups plain flour
2 teaspoons baking powder
¾ cup caster sugar
3 eggs, size 7 (large)
1 ripe mango, peeled and sliced
1½ cups raspberries, frozen or fresh*
METHOD
Grease a 22 cm square cake tin and line fully with baking paper. Preheat oven to 160°C fan bake.
Put the coconut and orange zest in a large bowl and rub together with your fingertips to infuse the flavours.
Add all the remaining ingredients and beat to combine but don’t over-beat as it will result in a heavy cake.
Spoon into the prepared tin and spread evenly then place the mango and raspberries over the top.
Bake for about 30 minutes or until the cake is golden and firm to the touch and a skewer inserted into the center comes out clean.
Cool completely before removing from the tin. Dust with icing sugar and serve with softly whipped cream. The cake will keep in an airtight container for 3 days. Makes 1 cake
*Pantry note: If using free-flow frozen raspberries, don’t thaw them before using.
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