Coconut Sponge Cake

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13 Ingredients

Number of servings

1/3 cup desiccated coconut
2/3 cup self raising flour
400milliliter cream, whipped
1-2tablespoons milk
1/2 cup sugar
80grams unsalted butter
1/2 cup mango curd
2 mangoes, 1 diced, 1 sliced (ripe)
1/4 cup lemon juice
4 egg yolkes
2 eggs (for coconut sponge)
2/3 cup caster sugar
1 pinch sea salt ground (to taste)

Nutrition per serving

25% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

How to make Mango Curd: Place mango, sugar, juice and salt into a food processor. Process until mixture is smooth. Add egg yolks and process for 20 seconds. Strain into a metal bowl and discard fibrous portion.

Step 2 of 5

Place a saucepan of water over medium heat and bring to the boil. Reduce heat. Place bowl with mango mixture on top of pan, ensuring water doesn't touch the bottom of the bowl. Whisk constantly for 5 minutes or until mixture thickens. Remove the bowl from saucepan and gradually whisk in butter. Main ingredients 1. Preheat oven to 180°C. Line a 20x30cm cake tin with baking paper. Beat butter, sugar and rind in a bowl until smooth. Add the eggs and beat until combined.

Step 3 of 5

Gently fold flour and coconut into butter mixture, adding enough coconut milk to form a soft batter. Spoon into tin.

Step 4 of 5

Transfer cake tin to oven and bake for 20 minutes or until golden and cake comes away from sides of tin. Set tin aside for 10 minutes, before turning cake out onto a wire rack to cool completely.

Step 5 of 5

Cut cake into 3 equal pieces (20x10cm each). Place 1 piece onto a serving plate. Spread with half of the curd and top with 1/3 of the cream. Repeat layering once more. Top with remaining cake piece, remaining cream and mango. Serve.