“Cocobango” Cake with Cream Cheese and Lime Icing

Philippa Sibley

Cook Time 40-60 mins + cooling time

Servings Makes 12 muffins OR 1 loaf

Ingredients

125g soft unsalted butter

60g plain yogurt

125g caster sugar

3 large eggs (at room temp)

100g macadamias, roughly chopped

50g coconut flakes (not desiccated)

1 large ripe banana

1 ripe mango

240g Lighthouse Cake, Sponge & Steamed Bun Self Raising Flour, sifted

pinch of salt

Icing

125g cream cheese (at room temp)

100g soft unsalted butter

250g sifted icing sugar

Juice of 1 lime

Lime zest

4 passionfruit (optional)

Gold powder or leaf (optional but highly recommended)

Method

Preheat the oven to 170°C.

Roughly blitz the banana and the mango in a food processor. Meanwhile whisk the butter, yogurt and sugar in a mixer until fluffy. Add the eggs one at a time. At this stage the mixture may look a bit curdled but 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 and nuts.

Spray your loaf tin or muffin tins with canola spray. Bake loaf for about 45 mins or until 90C in the centre or until the tip of a knife comes out clean.

Muffins should take 15-20 minutes depending on your oven. Remove your cake from the mold and place onto a cooling rack and allow to cool completely.

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.

Pipe or spread the cake with the icing then garnish with the extras.