Mango lamington cake
SERVES 10 PREP AND COOK TIME 45 MINUTES (+ COOLING TIME)
125g butter, softened ¾ cup (165g) caster sugar 1 teaspoon vanilla bean paste 2 eggs, beaten lightly 2 cups (300g) self-raising flour, sifted ½ cup (125ml) milk 220g desiccated coconut 200ml cream, whipped to firm peaks 1 large (600g) ripe mango, puréed
CHOCOLATE ICING
1½ cups (240g) icing sugar, sifted ¼ cup (25g) cocoa 100ml boiling water 1 teaspoon butter 1 Preheat oven to 180°C (160°C fanforced). Grease and line the bases of two 20cm sponge pans. 2 Beat the butter and sugar in a small bowl with electric mixer until pale and fluffy. Add the vanilla and eggs and beat for a further minute. Gently fold in the sifted flour and milk in two batches. 3 Spoon into the two prepared pans, level the surface and bake for 20 minutes. Cool cakes in pans for 15 minutes before turning onto a wire rack to cool. 4 CHOCOLATE ICING Sift the icing sugar and cocoa into a large bowl. Whisk in boiling water and butter; whisk until smooth. 5 Place a wire rack over a large baking tray and coat the top and side of the cakes with about half the Icing. Sprinkle tops and sides with coconut. Gently turn cakes over and coat remainder of cakes with icing and coconut. Stand until dry. 6 To serve, place one of the cakes on a serving plate. Spread with the whipped cream and drizzle with half the mango purée; top with remaining cake. Serve with the remaining mango purée. Uniced cakes suitable to freeze. Not suitable to microwave.