Air fryer Mango Layered Cake

Cook Time 1 hour

Servings 6

Ingredients

125g butter, softened 

1 tsp vanilla extract 

70g caster sugar plus an extra 50g

1 egg

250ml milk

300g of self-raising flour 

450g frozen mango pieces, defrosted 

3 tbsp desiccated coconut 

Pinch cinnamon

¾ cup pure icing sugar 

Zest and juice of ¼ of lime 

Method

Place the mango into a pot with 50g of sugar and cook for 5 minutes to thicken. Cool.  

With an electric beater, whisk together the butter, vanilla and remaining sugar until light and fluffy. Add the egg and combine. Add ⅓ of the milk and flour and on a low-speed combine. Then add another ⅓ and combine, and then the final batch. 

Grease and line a cake tin (that easily fits into the air fryer basket) and pour in half of the batter. Spread the cooled mango over the batter so it is even and then add the remainder of the batter. 

Set the air fryer to bake mode at 160°C for 45 - 55 minutes.

Remove and cool completely. Combine the icing sugar with the lime to form a glaze. Spread over cake and top with a sprinkle of coconut and cinnamon.