A pair of ingredients made for each other make for a moist flavoursome cake with a ‘rough’ texture. 

Mango and Coconut Cake

A perfect match of main ingredients - mango and coconut - in a moist golden cake topped off with mango icing. The recipe is adapted from the Australian Women's Weekly https://www.womensweeklyfood.com.au/.../mango-coconut.../
Course Cake
Cuisine Australian
Prep Time 45 minutes
Cook Time 1 hour 30 minutes


  • 250 g Butter Softened before using
  • 330 g Caster sugar
  • 4 Eggs
  • 160 ml Mango puree - best is to get a fresh ripe mango and scoop the flesh out and then use a blender to puree it. But you can puree canned mango if necesssary
  • 180 g Desiccated coconut or fresh grated coconut
  • 375 g Self-raising flour
  • 1 Egg white
  • 200 g Icing sugar
  • 2 tsp Mango puree
  • 65 g Desiccated or fresh grated coconut


  • Set the oven to 180c
  • Grease the baking pan and line the bottom with kitchen paper
  • Beat the butter and sugar in the mixer till creamy
  • Add the eggs one at a time mixing each until just combined with the butter/sugar mix
  • Put the batter into a bowl. Stir in the mango puree with the spoon
  • Add the coconut a little at a time to the batter mixing well with the spoon
  • Add the flour a little at a time and keep mixing
  • When well mixed spoon the batter into the baking pan
  • Bake in the oven at 180c for 1 1/4 hours. Test that it is done - insert a satay stick or knife into the cake and if it comes out clean the cake is ready. If not give it another 15 minutes and test again
  • When done turn it out on to a wire rack, baking tray or cutting board. Let it cool while you make the icing.
  • To make the icing, beat the egg white until foamy, add the icing a little at a time and keep beating. Then add the two teaspoons of mango puree and the desiccated or fresh coconut and mix well. When the cake is cool spread the icing on the top