Name: Mango and coconut cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: 425 gram can mango slices in syrup; 340 gram packet buttercake mix; 2 eggs; 60 gram butter, at room temperature; 3/4 cup milk; 3/4 cup desiccated coconut

Mango and coconut cake

Skip to Recipe

Serves 10

Prep

15M

Cook

45M

Total

Ingredients

425 gram can mango slices in syrup

340 gram packet buttercake mix

2 eggs

60 gram butter, at room temperature

3/4 cup milk

3/4 cup desiccated coconut

Method

1.Preheat oven to 180°C/160°C fan forced. (KIDS Grease a 23cm fluted ring pan. Line base with baking paper).

2.Drain mango; pat dry with paper towels. Slice mango thinly lengthwise (KIDS Arrange mango over base of prepared pan).

3.Using an electric mixer, beat cake mix, eggs, butter and milk in a large bowl on low speed for 30 seconds or until combined. Increase speed to medium; beat for 4 minutes or until mixture is pale, adding coconut during last minute. (KIDS Pour into prepared pan; smooth surface).

4.Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand cake in pan tor 10 minutes, before turning onto a wire rack to cool.

No ring pan? Use a 22cm round. Try other canned fruit, such as peaches or pears. Serve cake with custard or ice-cream.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%