Lorraine Pascale makes mango and white chocolate cake with toasted coconut on How To Be A Better Cook.
Lorraine says: “Warning in advance: this cake is sweet. Super sweet, and so not for the faint hearted. You can use dark chocolate in place of the white which will lessen the sweetness, if that is your preference, and swap the mango for berries or figs to really make this cake your own.”
The ingredients for the sponge are: a little sunflower oil, for greasing, 225g butter, softened, 225g caster sugar, 4 free-range eggs and 225g self-raising flour.
For the chocolate shards: 200g white chocolate.
For the icing: 200g butter, softened, 400g icing sugar, 2 lemons, finely grated zest only and 1 lime, finely grated zest only.
For the topping: 250g mango, diced (approximately 2 medium mangoes), 2 tsp desiccated coconut, toasted and 1 lime, finely grated zest only (optional).