Yes, mango. And coconut. AGAIN. I do love both of these ingredients a lot, so any excuse to throw them together is most welcome. The excuse this time was that my mum recently went to India for a cousin’s wedding, and brought back some mangoes in various states of ripeness. I immediately ate the really ripe ones, and saved a not quite ripe one to use in a cake when ready.
I’ve made a variation on this before – mango, banana and coconut cake. This went well, but I didn’t have any banana this time round and so I used a different recipe for the coconut sponge layers. I stuck to the cream cheese and mango filling, though, as it was so delicious last time.
The sponges came out perfectly, even though (especially because?) I added just a little extra dessicated coconut. Because I didn’t put any mango pulp in the cake itself, I used the whole mango to make the filling.
This meant I ended up with a LOT of it, and it was also a little runnier than I remember it being last time! However, this didn’t really matter – it just meant I could ladle some filling over the cake for a particularly luscious pudding.
The finished cake was, quite simply, AWESOME. It was very, very coconutty and yet the mango was strong enough to hold up against it, creating a somewhat orgasmic flavour. I think this is probably one of the best cakes I’ve ever made!
I would heartily recommend making this if you can get hold of some proper Indian/Pakistani mangoes this summer. It’s probably best to just use half of the mango in the filling to prevent it from becoming too runny, but it’s no bad thing if you throw the whole lot in like I did!
Adapted from two recipes in BBC Good Food’s 101 Cakes & Bakes:
For the sponge layers:
- 175g/6oz softened butter
- 175g/6oz caster sugar
- 175g/6oz self raising flour
- 1.5 tsp baking powder
- 3 eggs, beaten
- 75g/2oz dessicated coconut
- 2 tbsp coconut cream or single cream (I used Patak’s coconut cream, which comes in sachets)
For the filling:
- 200g soft cheese
- 2 tsp lemon juice
- 25g icing sugar, plus extra for dusting
- 0.5 to 1 medium, ripe mango
- Preheat the oven to 180C. Butter and line the base of two 20 cm/8 inch sandwich tins with greaseproof paper.
- Mix the butter, sugar, flour, baking powder and eggs for 2-3 minutes until smooth. Gently stir in the coconut and cream.
- Divide the mixture between the two tins and smooth the tops. Bake for 20-25 minutes until evenly golden and firm.
- Loosen the edges and leave the tins to cool for 5 minutes and then transfer on to a wire rack to cool. Peel off the lining paper.
- Peel the mango, slice it away from the stone and chop into smaller chunks. Mash it to a pulp (you can use a food processor for a fine texture or a potato masher/fork for a chunkier one).
- Beat together the other filling ingredients and then stir in the mango. You can either stir it all in (but you’ll probably end up with lots/a runnier filling) or stir half of it in and use the rest of the pulp as another layer in the cake/on top or in another recipe!
- Spread one of the sponge layers with the filling and place the other on top. Dust with icing sugar and serve.