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Mango, cardamom and coconut cake

Name: Mango, cardamom and coconut cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: Serves 8-10
Ingredients: For the cake; 200g unsalted butter, softened, plus extra for greasing; 175g golden caster sugar; 200g self-raising flour; 1 tsp baking powder; 1 tsp ground cardamom (seeds from 10-12 pods pounded in a pestle and mortar); 4 large free-range eggs; 40g desiccated coconut; 2 tbsp coconut cream; For the filling and decoration; 300g double cream; 200g mascarpone cheese; 4 tbsp caster sugar; 2 ripe mangoes, stoned and peeled; You’ll also need…; 2 x 18cm round cake tins, greased and base-lined with non-stick baking paper

By: Chetna Makan

Published: 23 Aug 19
Updated: 18 Mar 24

In this mango cake recipe, Chetna Makan has brought together three of her favourite ingredients to make a lovely celebration cake that looks beautiful and tastes brilliant, too.

The freshness of the flavour combination also makes this a perfect summer dessert.

Easy
September 2019

Test kitchen approved

Serves 8-10
Hands-on time 25 min, oven time 20-25min

In this mango cake recipe, Chetna Makan has brought together three of her favourite ingredients to make a lovely celebration cake that looks beautiful and tastes brilliant, too.

The freshness of the flavour combination also makes this a perfect summer dessert.

Nutrition: per serving

Calories: 668
Fat: 47.2g (sat fat 30.2g)
Protein: 7.5g
Carbohydrates: 51.7g (36.7g sugars)
Fibre: 2.9g
Salt: 0.5

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Ingredients

For the cake

200g unsalted butter, softened, plus extra for greasing
175g golden caster sugar
200g self-raising flour
1 tsp baking powder
1 tsp ground cardamom (seeds from 10-12 pods pounded in a pestle and mortar)
4 large free-range eggs
40g desiccated coconut
2 tbsp coconut cream

For the filling and decoration

300g double cream
200g mascarpone cheese
4 tbsp caster sugar
2 ripe mangoes, stoned and peeled

You’ll also need…

2 x 18cm round cake tins, greased and base-lined with non-stick baking paper

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Method

Heat the oven to 180ºC/160ºC fan/ gas 4. In a large bowl, combine the butter, sugar, flour, baking powder, ground cardamom and eggs and mix with an electric mixer for 2 minutes or until light and creamy. Fold in the desiccated coconut and coconut cream.
Divide the batter evenly between the prepared tins and bake for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave the cakes to cool in the tins.
To make the filling, whisk the cream, mascarpone and sugar in a bowl until the mixture is thick. Chop the flesh of 1 mango into small pieces and fold it into the cream. Cut the flesh of the other mango into thin strips or cubes, as desired.

To assemble, cut each cake horizontally into 2 equal layers. Put 1 layer on a serving plate and spread over it a quarter of the cream icing. Align another cake layer on top and repeat the layering process, ending with a layer of cream icing on the top of the cake. Decorate the top with fresh mango strips or cubes and serve. Leave to stand at room temperature for 30 minutes before serving.

Recipe from The Cardamom Trail published by Mitchell Beazley, £20 (octopusbooks.co.uk). Photograph: Nassima Rothacker