We originally featured this recipe for World Baking Day back in 2015, but thought it was due a revival. This cake is happiness on a plate, truly. The combination of mango, lime and coconut is divine. We're definitely making this one again this weekend. Read on for how to make the World’s Happiest Cake (official title).
Coconut, Mango and Lime Cake
Makes a large cake of 16 slices
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)
For the 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
Method
1. To make the cake, place Stork 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. To make the filling, place Stork, 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.
Pin it:
Coconut, Mango and Lime Cake
Makes a large cake of 16 slices
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)
For the 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
Method
1. To make the cake, place Stork 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. To make the filling, place Stork, 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.
Pin it:
Post sponsored by Stork
And don't forget to enter our competitions!