Mango cake with coconut frosting

This was an experimental cake which was a culmination of a conversation with a friend and a glut of mangoes. It turned out amazingly well. It makes a moist and fragrant cake which works well for dessert or with a cup of tea. The only thing I really would suggest is make the frosting the day before you want it and keep it in the fridge. I found that when I frosted the cake the icing just slid off the side but the next day it was firm.

Coconut frosting
2 Cans coconut milk
4 heaped (and I mean fairly heaped) teaspoons cornflour
1/2 cup caster sugar
50-75g finely dessicated coconut (plus more for sprinkling all over)
1/4 cup coconut oil.( yes. Lovely saturated coconut oil. sit the bottle in boiling water to melt it).

150g caster sugar
100g self raising flour
200g plain flour
2 tsp bicarbonate of soda
150ml sunflower oil
200ml soya milk
Approx 2 large honey mangoes. I wouldn't really bother with those big green and red mangoes. You want the golden honey mangoes which smell SO sweet.

To make the frosting:Mix a little of the coconut milk in with the cornflour to make a smooth paste and put the rest of the coconut milk in a pan with the sugar and stir in the cornflour mix. Bring to the boil stirring constantly (otherwise you will get a lumpy mix). When the mixture is smooth, thick and creamy take off the heat and stir in the dessicated coconut. Put to one side to cool. (at this point I made the cake as the mix takes a while to cool down). When cool whisk in the melted coconut oil and chill.

To make the cake: Heat oven to 180C. Grease a deep 8" cake tin.

Sieve all the dry ingredients into a bowl (or a food mixer).Put the soya milk in a measuring jug and add slices of mango until it reaches approximately 400ml. I went a bit over. Blend this with a hand blender or put in a food processor until smooth. To this mix add the sunflower oil then add the wet ingredients to the dry and mix. Pour into your prepared cake tin and put it in your oven for about 45 minutes. It might need an hour and I found that I needed to put tin foil over the top to stop it browning too much.Its ready when a skewer comes out clean. But you know this. Cool (the cake)

Slice cake horizontally. Spread coconut frosting inside and put a layer of thinly sliced mango in there too. You might be able to see it in the photo. Top with other bit of cake, more frosting and more dessicated coconut. Eat.

You can probably see from the photos that the frosting was not quite thick enough and this is because I didn't heap my cornflour. Still tastes amazing but doesn't quite hold together. I should also appologise for my appalling mix of all sorts of measurements but as I usually dont bother measuring anything a mix of international measurements will have to do. Enjoy!