Coconut Cake with Mango a.k.a. The Swedish Flag Cake
Saturday, October 10th, 2009This cake almost gave me a heart attack but it all turned out well in the end.
After taking it out of the oven and allowing it to cool in the tin for 5 minutes, I proceeded to lift the cake out of the tin, using the baking paper which I had layered underneath, and onto a wire tray. Next thing I know, one corner crumbled and fell off, with the rest of it threatening to do fall to pieces too.
Oh no! Did I not have enough eggs in the recipe?
I managed to get the rest of it onto the tray and left it overnight, praying that it would be okay to ice the next day.
First thing in the morning, I gingerly touched the cake to find that I had made a wise decision in leaving it alone. I would have had to cut the square cake into a rectangular form anyway so the missing corner gave me a good starting point. The cake was iced with whipped cream then decorated with desiccated coconut (dyed blue) and mango cubes to resemble a Swedish Flag cake.
As you can probably guess, it was for a birthday celebration and my friend, H, so loves sharing her Swedish heritage that it was the most appropriate cake I could think of making.
I must have been on a roll with coconut-mango that weekend because mum’s birthday cake ended up being a coconut, mango and passionfruit pavlova. I think I must be looking forward to the sunshine and blue skies!


























