Box cake mango-coconut

Name: Box cake mango-coconut
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 1 Mango; 250 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 200 g Sugar; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 50 ml Milk; 3 TABLESPOONS Coconut liqueur; 50 g + 1-2 tablespoons grated coconut; 7-10 Tbsp Icing sugar; 7-10 Tbsp Coconut chips; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

1 Mango
250 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
200 g Sugar
4 Eggs (size M)
350 g Flour
1 package Baking Powder
50 ml Milk
3 TABLESPOONS Coconut liqueur
50 g + 1-2 tablespoons grated coconut
7-10 Tbsp Icing sugar
7-10 Tbsp Coconut chips
7-10 Tbsp Fat and flour

Directions

1
Cut the mango off the stone. Peel the flesh. Cut 2/3 of it into small cubes. Cut 1/3 into slightly larger cubes. Mix fat, vanilla sugar, salt and sugar with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with milk and coconut liqueur.
2
Fold small mango cubes and 50 g grated coconut into the dough. Grease a box form (30 cm long, 2 3/4 litres capacity) and sprinkle with 1-2 tbsp. grated coconut. Pour the dough into the tin and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes (test with sticks). Take the cake out of the oven, let it cool down for about 15 minutes and turn out of the tin. Let it cool down on a cake rack. Before serving, dust with icing sugar and decorate with larger mango cubes and coconut chips
3
Waiting time approx. 1 hour