Tropical Cake with Coconut Cream Frosting
Author: 
Recipe type: Cake
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A tropical cake with a vegan frosting.
Ingredients
  • 1 over-ripe banana
  • 1 ripe mango
  • 440g tin chopped pineapple, drained
  • 3 eggs, lightly beaten
  • 2 cups self-raising flour
  • 1 cup castor sugar
  • 1 cup dessicated coconut
  • 125g melted butter
  • For the Frosting:
  • 2 cups thick coconut cream, chilled (I chilled mine in the freezer for half an hour while I made the cake).
  • ½ cup icing sugar, (more can be added to reach desired sweetness)
  • 1 vanilla bean, pods scraped
  • 1 firm mango, sliced
  • shredded coconut, (about ½ cup)
  • zest of 1 lime
Instructions
  1. Preheat oven to 180C (375F).
  2. Grease and line 2 x 20cm cake tins with baking paper.
  3. Place banana, mango and pineapple in a food processor. Blast, but don't puree it; some texture is good. Pour into a large mixing bowl. Pour in remaining ingredients and stir gently until combined.
  4. Pour into prepared tins and place in oven for 35 minutes or until cooked.
  5. Leave in tins for 5 minutes then upturn onto a wire rack to cool.
  6. For the Frosting:
  7. Whip coconut cream in a Kitchen Aid or similar. Gradually add icing sugar. Add vanilla beans and mix until well combined.
  8. For the Assembly:
  9. Place one cake layer upside down on serving plate. Use a spatula to cover surface with some of the frosting. Arrange mango slices on top of coconut frosted bottom layer of cake. Place remaining cake layer on top of frosted cake. Cover cake with frosting. Cover top and sides of cake with shredded coconut. (I throw the coconut onto the cake and yes, it gets messy). Sprinkle lime zest on top of cake.
  10. Place in fridge until ready to serve.
  11. Serve with fresh mango if desired.
Recipe by Hotly Spiced at http://hotlyspiced.com/tropical-cake-with-coconut-cream-frosting/