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Coconut Cake with Mango and Mandarin Cream
By Anjelica Alanne
Coconut Cake with Mango and Mandarin Cream
In this recipe
Mango & Mandarin Curd
Preparation time:
20 mins
Cooking time:
30 mins

For the cake:

  • 250g softened butter
  • 300g caster sugar
  • 5 eggs
  • 300g sour cream
  • Juice of 1 lemon
  • 350g self-raising flour
  • 120g desiccated coconut

For the cream:

  • 600ml thickened cream
  • 1 jar Beerenberg Mango & Mandarin Curd

For the glaze:

  • 100ml coconut cream
  • 100g icing sugar
  • 1 mango, sliced
  • 1 mandarin, segmented

Preheat the oven to 170°C and line three 20cm cake tins with non-stick paper.

In a large mixing bowl, add the butter and caster sugar. Using an electric beater, whip until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sour cream and lemon juice and beat to combine. Fold through the self-raising flour and desiccated coconut to combine.

Divide evenly between the pans and place in the oven. Cook for 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool completely.

In a large bowl, whip the thickened cream using electric beaters. Add the Beerenberg Mango & Mandarin Curd and whip until combined.

In a small bowl, add the coconut cream and icing sugar. Mix to combine.

Once the cakes have cooled place one cake on a cake stand and spread with half the mango & mandarin cream. Repeat with one more cake and the remaining cream. Top with the final cake, drizzle with coconut glaze and finish with sliced mango and mandarin segments.