I’ve been thinking about making this coconut and cardamom cake with mango cream cheese icing for a while. It’s basically my trusty mango and coconut cake with some cardamom added to the cake mix, but that one extra ingredient really does transform the cake into something else entirely! It’s Indian mango season at the moment, which meant that I could use the most delicious mango in this recipe.
Funnily enough, just when I decided to make it, I also ended up acquiring the new recipe book from GBBO’s Chetna Makan, who, as is well documented on this blog, is one of my favourite GBBO contestants EVER. There’s a mango, coconut and cardamom cake early on in The Cardamom Trail, which must mean that we’re kindred spirits, right?! However, Chetna’s cake is much more impressive-looking than mine, although I suspect that they taste very similar!
Anyway, back to my cake. It was all very straightforward to make. I did end up with runny cream cheese icing again, but that meant I had an excellent excuse to use only as much as would fill the cake without it running over the sides and, er, safely disposing of the rest. In my stomach. I think I might try making the icing with mascarpone next time to see if it comes out any thicker!
Coconut and cardamom cake with mango cream cheese filling recipe
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 (I used Patak’s coconut cream, which comes in sachets)
- 0.5 tsp ground cardamom (equivalent to the seeds of about 6-7 green cardamom pods)
For the filling:
- 100g soft cheese (or try mascarpone!)
- 2 tsp lemon juice
- 50g icing sugar, plus extra for dusting
- 0.5 medium, ripe mango
- Preheat the oven to 180C/gas mark 4. 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 dessicated coconut, coconut cream and cardamom.
- 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.
- Spread one of the sponge layers with the filling and place the other on top. Dust with icing sugar and serve.