Cocobango cake with cream cheese and lime icing

An easy, buttery cake with banana, mango, coconut and macadamia that can be made as a loaf or as small cakes.

Cocobango cake with cream cheese and lime icing. Credit: Everyday Gourmet with Justine Schofield

• makes

  12

• prep

  15 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 1 large ripe banana
• 1 ripe mango
• 125 g soft unsalted butter
• 60 g plain yogurt
• 125 g caster sugar
• 3 large eggs, at room temperature
• 240 g self-raising flour, sifted
• pinch of salt
• 100 g macadamias, roughly chopped, plus extra to garnish, optional
• 50 g coconut flakes (not desiccated)

Icing

• 100 g soft unsalted butter
• 125 g cream cheese, at room temperature
• 250 g sifted icing sugar
• juice and zest of 1 lime
• 4 passion fruit (optional), to garnish
• Gold powder or leaf (optional), to garnish

Makes 12 muffins or 1 loaf (cooking time will vary, see instructions)

Instructions

1. Preheat the oven to 170°C.
2. Roughly blitz the banana and the mango in a food processor. Meanwhile, cream the butter, yogurt and sugar in a mixer with the whisk attachment until fluffy. Add the eggs one at a time. At this stage the mixture may look a bit curdled but fear not, all will come together when you add the other ingredients. Remove the bowl from the machine and using a spatula fold in the flour and salt then the fruit, coconut and nuts.
3. Spray a loaf tin or muffin tins with canola spray. Bake loaf for about 45 mins or until 90°C in the centre or until the tip of a knife comes out clean. Muffins should take 15-20 minutes depending on your oven.
4. Remove your cake or muffins from tin, place onto a cooling rack and allow to cool completely.
5. For the icing, whisk the butter and cream cheese until completely emulsified. Turn off the machine and add the icing sugar. Slowly mix together. Turn up the machine and whisk until fluffy. Add the juice and zest.
6. Pipe or spread the cake/ muffins with the icing then garnish with the passionfruit pulp, macamadias or gold leaf, if using.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.