Macoraflower Frozen Slices©

Ingredients

Coconut Cake Layer
  • 4.5oz-130g Self-Raising Flour (sifted)
  • 2 Medium Eggs (free-range)
  • 4.5oz-130g Golden Caster Sugar
  • 4.5oz-130g Baking Margarine (room temperature)
  • 1.4oz-40g Desiccated Coconut
Raspberry Layer
  • 10.5oz-300g Frozen Raspberries
  • 2 tablespoons Icing Sugar
  • 2 tablespoons Water
Mango & Elderflower Mousse
  • 3 ½ tablespoons Hot Water (for gelatin)
  • 2 tablespoons Gelatine Powder
  • 10.5oz-300g Frozen Mango (blitzed into a puree)
  • 8 tablespoons Elderflower Cordial
  • 10.1fl oz-300ml Double Cream
  • 14oz-397g Condensed Milk
  • 2 tablespoons Water (room temperature)

Method

  1. Grease a 20cm/8" loose bottomed square cake tin (or line a regular square tin) and set to one side
  2. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven
  3. Start by making the coconut cake. In a large mixing bowl, beat together the baking margarine and sugar until pale in colour
  4. Add the eggs and mix again
  5. Follow by adding the flour and combine until smooth
  6. Finally, add the coconut and vanilla extract and combine one last time before pouring the batter into the prepared cake tin
  7. Smooth out to the edges evenly and pop into the oven for 23 minutes
  8. Remove from the oven and insert a skewer into the center of the cake- if it comes out clean it is ready. Set to one side to allow to cool completely
  9. When ready to continue, make the raspberry layer by blending the raspberries, icing sugar and water together in a food processor until smooth. Spread evenly on top of the completely cooled coconut sponge, cover with cling-film and pop into the freezer on a flat/even surface to freeze
  10. Meanwhile, make the mousse. Start by blitzing the frozen mango and water (room temp) into a smooth puree and set to one side
  11. In a separate large mixing bowl whisk the cream until it starts to form soft peaks (do not over mix). Add the condensed milk and mix again
  12. Mix in the elderflower cordial and stir it in. Incorporate the pureed mango and mix one last time until combined and set to one side
  13. In a cup, add the hot water. Sprinkle the gelatine on the top (never add the water to the gelatine). Mix thoroughly until the mixture becomes clear. Steadily pour the gelatine into the mousse and fold it in using a metal spoon
  14. Spoon the mousse over the frozen raspberry layer and smooth out evenly. Cover with cling-film and pop into the freezer overnight
  15. When ready to serve, remove the cake from the freezer. Dip the blade of a large knife into boiling water and score along the edges of the tin to gently and carefully separate from the tin. Keep re-dipping if necessary. Remove from the tin and cut into slices
  16. Store slices in the freezer. Allow to sit at room temperature for 5/10 minutes per slice before serving for best results

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