Around this time of year, I turn to my large magazine stash for sweet inspiration. I pull out all the December Christmas editions of Delicious and Gourmet traveller and Donna Hay’s annual Celebration edition. Sticky notes flap from far too many pages. I’ll attempt some of these but make some old-time favourites too.
The following Upside down Mango and Coconut cake turned up on an SBS food site. Anneke Manning has a new segment devoted to baking. As a food columnist for many a magazine, and cookbook author, her recipes are always very reliable. This recipe happily coincided with the arrival of mangoes from the annual mango box fundraiser. It’s a light textured summer cake to follow a Christmas Eve seafood BBQ.
- melted butter, to grease
- 270 ml coconut milk
- 135 g (1½ cups) desiccated coconut
- 200 g unsalted butter, softened
- 220 g (1 cup) caster sugar
- 4 eggs
- 150 g (1 cup) plain flour
- 100 g (⅔ cup) self-raising flour
- cream or ice-cream, to serve (optional)
- shredded or flaked coconut, toasted, to serve (optional)
- 3 firm but ripe mangoes (about 400 g each)
- 50 g unsalted butter
- 60 g (¼ cup, firmly packed) brown sugar
Preheat oven to 180°C (160°C fan-forced). Grease a 24 cm x 30 cm (base measurement) lamington tin with melted butter and line the base with non-stick baking paper.
To make the mango topping, cut the cheeks from the mangoes, remove the skin and then cut lengthways into 1 cm-thick slices (reserve the remaining flesh for another use, such as, a mango coulis to be used later on ice cream). Melt the butter in a small saucepan over medium heat, stir in the brown sugar and cook for about 1 minute until well combined. Transfer the mixture to the prepared tin and spread as evenly as possible over the base. Arrange the mango slices over the top of the brown sugar mixture. Set aside.
Combine the coconut milk and desiccated coconut in a bowl and set aside. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating after each addition until well combined.
Sift together the plain and self-raising flours. Add half the flour to the butter mixture and use a large metal spoon or spatula to fold until just combined. Fold in the coconut mixture and then the remaining flour until just combined.
Spoon the mixture into the tin over the mangoes and use the back of a metal spoon to spread evenly, being careful not to move the mango. Bake in preheated oven for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stand the cake in the tin for 10 minutes. Run a palette knife around the outside of the cake and turn out onto a serving plate or large bread board. Serve warm or at room temperature with cream or ice-cream, or on its own, and sprinkled with the flaked coconut.
The cake will keep for two days in an airtight container in the fridge. Bring back to room temperature before serving.
I can highly recommend Anneke’s New column, Bakeproof, for sweet inspiration.