Mango & coconut slice with palm sugar cream

Both little and big kids will find this tropical slice totally irresistible.

• Melted butter, to grease
• 3 (about 300g each) ripe mangoes
• 250g butter, at room temperature, cubed
• 220g (1 cup) caster sugar
• 5 eggs, at room temperature
• 150g (1 cup) plain flour
• 1/2 teaspoon baking powder
• 65g (3/4 cup) desiccated coconut
• 1 teaspoon vanilla essence

palm sugar cream

• 1 600ml ctn thickened cream
• 2 tablespoons finely grated palm sugar
• 2 6cm cinnamon sticks
• 1 vanilla bean, split lengthways

Energy 2358kJ	Fat saturated 26.00g
Fat Total 41.00g	Carbohydrate sugars 31.00g
Carbohydrate Total 41.00g	Dietary Fibre 2.00g
Protein 7.00g	Cholesterol 190.00mg
Sodium 249.44mg

All nutrition values are per serve.

1. Step 1

   To make the palm sugar cream, combine the cream, palm sugar, cinnamon sticks and vanilla bean in a medium saucepan. Bring to the boil, stirring occasionally, over medium heat. Remove from heat and strain through a sieve into a bowl. Use tongs to remove the vanilla bean. Use a sharp knife to scrape the vanilla seeds into the cream and discard the pod. Cover cream mixture with plastic wrap and place in the fridge for 1 hour or until chilled.

2. Step 2

   Meanwhile, preheat oven to 180°C. Brush a 23 x 29cm (base measurement) Swiss roll pan with melted butter to lightly grease.

3. Step 3

   Cut the cheeks from the mangoes close to the stone. Use a large metal spoon to scoop out the flesh from each cheek in one piece. Cut each piece in half lengthways.

4. Step 4

   Use an electric beater to beat together the butter and sugar in a large mixing bowl until pale and creamy. Add the eggs one at a time, beating well after each addition, until well combined.

5. Step 5

   Sift flour and baking powder together in a bowl. Add to the butter mixture. Add the desiccated coconut and vanilla essence, and use a large metal spoon to fold together until just combined.

6. Step 6

   Spoon the mixture into the prepared pan and smooth the surface with the back of the spoon. Arrange the 12 mango pieces, cut-side down, in 2 rows of 6 evenly over the top. Use your fingers to press down slightly, leaving the top of each mango cheek uncovered by cake batter.

7. Step 7

   Bake in preheated oven for 30 minutes or until golden brown and when a skewer inserted in the centre comes out clean. Remove from the oven and set aside to cool.

8. Step 8

   Use a balloon whisk to whisk cream until soft peaks form. Cut the cake, using the mango cheeks as a guide, into 12 portions. Serve immediately with a dollop of the palm sugar cream.

Mango coconut cake

You can make this recipe to the end of step 7, up to 3 hours ahead. Continue with step 8, just before serving.