Silvio Abreu
Funchal, Madeira, Portugal
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27-04-19
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  • Silvio's Blog

  • May 1st 2021 at 1:25 PM
    Mango and coconut cake

    Ingredients

    Pasta:
    220 g butter
    320 g of fine white sugar
    4 eggs
    250 g of wheat flour with yeast
    zest of 2 lemons
    50 g dehydrated mango cut into pieces
    50 g of rolled almonds
    50 g of grated coconut
    Filling:
    60 g of Margarine
    170 g of powdered sugar
    1 to 2 teaspoons of vegetable drink
    100 g of mango puree
    Roof:
    lemon juice
    100 g of sifted powdered sugar
    Decoration (optional):
    25 g of dry shredded coconut
    25 g dehydrated mango cut into pieces
    15 g of sunflower seeds
    15 g of pumpkin seeds
    15 g of toasted laminated almonds


    Bolo-de-manga-e-coco

    Instructions

    For the dough, add the butter and sugar in a bowl and whisk until fluffy. Add them, one by one, and add the remaining ingredients.
    Put the mixture in a deep 23cm diameter cake pan, greased Margarine.
    Place in the oven, preheated 170 ° C, for about 1 hour and 10 mins or until a toothpick inserted in the middle of the cake comes out clean.
    Unmold and let cool.
    For the syrup, place the sugar and lemon juice in a saucepan over medium heat and stir until the sugar dissolves. Bring to a boil and pour over the hot cake.
    For the filling, mix the margarine, sugar and vegetable drink in a bowl and beat until smooth. Divide the cake into 3 and fill between the layers with this filling and the mango puree.
    Optional: To finish the cake, make an icing by adding lemon juice or water to the powdered sugar until it gets a thick consistency, and spread it over the cake. Decorate to taste with a mixture of seeds, mango, coconut and almonds.

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