Coconut, mango and lime cake

Coconut, mango and lime cake
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Method

  1. To make cake, place Stork block and sugar in a mixing bowl and beat until light and fluffy. Beat in eggs, one at a time and fold in remaining ingredients
  2. Place the mixture in a greased and bottom lined 23cm deep cake tin
  3. Bake on the middle shelf of a preheated moderate oven 170° C, 160° C fan oven, Gas mark 4 for 1 hour 10 minutes or until a skewer inserted in the middle of the cake comes out clean
  4. Turn out and cool on a wire tray
  5. For the syrup place sugar and lime juice in a pan over moderate heat and stir until sugar has dissolved. Bring to the boil and then pour over warm cake
  6. Filling: place Stork tub, sugar and milk together in a bowl and beat together until smooth. Split cake into 3 and sandwich together with icing and mango puree
  7. To finish the cake, make a glace icing by adding either lime juice or water to the icing sugar until a thick pouring consistency and spread over the cake. Top with a mix of seeds, mango, coconut and almonds.

Recipe from www.bakewithstork.com

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Tip

Known as the happiness cake, this bake is bursting with natural foods that make you feel good!

Ingredients

225g Stork block
325g caster sugar
4 eggs, medium
250g self-raising flour
100g plain flour
Zest of 2 limes
50g dried mango, finely chopped
50g flaked almonds
50g desiccated coconut
For the syrup:
Juice of 2 limes
60g caster sugar
For the filling:
55g (2 oz) Stork tub
175g icing sugar
1-2 teaspoons milk
100g mango puree (fresh or tinned)
Topping:
100g icing sugar, sieved
25g each of shredded or desiccated coconut and dried mango
15g each sunflower and pumpkin seeds
15g flaked almonds, toasted

Notes

Time: 30 mins
Serves: 16
Nutrition: n/a