As most of you are aware, Miss Arabella has had a birthday. And while we did have a ‘Queen of the Desert’ party and while I did make a stiletto riding on top of a bus, birthday cake, there was still that issue of a more intimate family celebration.
The weather for Miss Arabella’s party was fairly dire with very wintry conditions but what a difference a couple of weeks can make! Sydney is now in the midst of a very summery heatwave and after a very cold winter that set in early and went on for too long, I’m not complaining.
Because the conditions are suddenly tropical, I’ve ‘gone troppo’ with this coconut frosted cake. It’s made from all those pina colada flavours including coconut cream and pineapple as well as other tropical favourites, vanilla, mangoes and bananas.
Now…while I’ve tagged this as being vegan, it’s only the frosting that’s vegan; there are butter and eggs in the cake disqualifying the actual cake from vegan status.
The cake is very easy to make; you just whizz up the mango, banana and pineapple in a food processor, pour into a bowl then add the remaining ingredients. Mix, then pour into cake tins, transfer to the oven for 35 minutes and Stage 1 is done. The frosting is no trouble at all but you do need to make sure you buy coconut cream that is the thick variety, (I used Ayam brand), and after cooling the tins in the fridge, (I put mine in the freezer while I prepared the cake mix), whip only the thick part of the cream. Add icing sugar, beans from a vanilla pod and that’s Stage 2 done.
Stage 3 is the assembly. Just sandwich the two cake layers together with some of the frosting topped with a layer of fresh mango slices, then cover cake in the remaining frosting. Sprinkle the frosted cake with shredded coconut, top with the zest of a lime, prepare some fresh mango slices to serve on the side, then puff up your lungs and get ready to sing, ‘Happy birthday’. All done!
The cake recipe was adapted from a recipe found on Taste however the frosting and cake assembly is a Hotly Spiced original.
And don’t throw out the remaining coconut cream; it’s great poured into a morning tropical smoothie.
And if it’s not feeling like the tropics in your part of the world, it just might with this cake.
- 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
- Preheat oven to 180C (375F).
- Grease and line 2 x 20cm cake tins with baking paper.
- 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.
- Pour into prepared tins and place in oven for 35 minutes or until cooked.
- Leave in tins for 5 minutes then upturn onto a wire rack to cool.
- For the Frosting:
- Whip coconut cream in a Kitchen Aid or similar. Gradually add icing sugar. Add vanilla beans and mix until well combined.
- For the Assembly:
- 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.
- Place in fridge until ready to serve.
- Serve with fresh mango if desired.