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Mango and White Chocolate Cake with Toasted Coconut

A sweet sponge cake layered with buttercream, topped with fresh mango and toasted coconut, and encased in white chocolate shards.

BakingVegetarianDessertMangoCakeWhite Chocolate
Estimated Nutrition
Calories
761.5
kcal / serving
7615 kcal total
Carbs
88.1g
per serving
880.8 g total
Fat
42.6g
per serving
425.5 g total
Protein
6.8g
per serving
68.2 g total
Cook Time
20
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
225
g
Caster Sugar
for the sponge
225
g
Self-Raising Flour
for the sponge
200
g
White Chocolate
for the shards
400
g
Icing Sugar
for the icing
Dairy
225
g
Butter
softened; for the sponge
4
piece
Eggs
free-range; for the sponge
200
g
Butter
softened; for the icing
Fruits
2
unit
Lemons
finely grated zest only; for the icing
1
unit
Lime
finely grated zest only; for the icing
250
g
Mango
diced
1
unit
Lime
finely grated zest only
NutsSeeds
2
tsp
Desiccated Coconut
toasted
OilsFats
1
unit
Sunflower Oil
a little for greasing

Method

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