Coconut Mango Sheet Cake

Ingredients

• 230 g plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 160 g unsalted butter
• 180 g sugar
• 3 eggs
• 180 ml coconut milk
• 1 tsp vanilla extract
• 180 g diced mango
• 50 g desiccated coconut
• 120 g whipped coconut cream
• 80 g diced mango
• toasted coconut flakes

Method

1. Step 1

   Heat the oven to 175°C and grease a 20 x 30 cm sheet pan, then line the base with baking paper.

2. Step 2

   Beat the butter and sugar for 3 to 4 minutes until pale and fluffy, then beat in the eggs one at a time.

3. Step 3

   Whisk in the coconut milk.

4. Step 4

   Whisk the flour, the baking powder, and the salt, then fold the dry mixture into the bowl just until no dry streaks remain.

5. Step 5

   Fold in the diced mango and the desiccated coconut and scrape the batter into the prepared tin.

6. Step 6

   Bake for 28 to 35 minutes until the cake springs back lightly in the center, then cool it completely in the pan.

7. Step 7

   Spread the whipped coconut cream over the cooled cake and finish with the extra mango and toasted coconut.