Name: Tropical loaf
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 210.00 g castor sugar; 15.00 ml lemon zest only; 2.00 eggs large; 225.00 g flour self-raising; 125.00 ml desiccated coconut; 250.00 ml coconut milk; 425.00 g mango tinned and drained; 15.00 ml cornflour; 20.00 ml lemon juice; 50.00 g butter soft; 210.00 g icing sugar; 50.00 ml desiccated coconut lightly toasted; 125.00 g butter

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Ingredients (13)

210.00 g	castor sugar
15.00 ml	lemon — zest only
2.00	eggs — large
225.00 g	flour — self-raising
125.00 ml	desiccated coconut
250.00 ml	coconut milk

FILLING AND ICING

425.00 g	mango — tinned and drained
15.00 ml	cornflour
20.00 ml	lemon juice
50.00 g	butter — soft
210.00 g	icing sugar
50.00 ml	desiccated coconut — lightly toasted
125.00 g	butter

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Method:

Preheat oven to 160 ºC. Beat butter, sugar and lemon rind together until light. Beat in eggs, one at a time, until well combined.
Fold in flour and coconut alternately with coconut milk until smooth. Pour into a greased and lined loaf tin and bake in the oven for 90 minutes, or until a skewer inserted in the centre comes out clean. Cool in the tin while you prepare the filling and icing.
FILLING AND ICING
Place mangoes in a food processor and process until smooth. Heat in a saucepan. Mix cornflour with 30 ml cold water, then stir into the mangoes. Cook over medium heat until thickened. Stir in half the lemon juice. Cool and set aside.
Beat butter until light. Add icing sugar and remaining lemon juice and beat well.
Cut cooled loaf in half horizontally. Spread half the icing on one half, then top with cooled mango filling. Place the other half of loaf on top and cover with remaining icing. Sprinkle with toasted coconut and serve sliced. Makes 1 loaf (23 x 13 cm).