Mango, cardamom and coconut cake

Method

1. Heat the oven to 180ºC/160ºC fan/ gas 4. In a large bowl, combine the butter, sugar, flour, baking powder, ground cardamom and eggs and mix with an electric mixer for 2 minutes or until light and creamy. Fold in the desiccated coconut and coconut cream.
2. Divide the batter evenly between the prepared tins and bake for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave the cakes to cool in the tins.
3. To make the filling, whisk the cream, mascarpone and sugar in a bowl until the mixture is thick. Chop the flesh of 1 mango into small pieces and fold it into the cream. Cut the flesh of the other mango into thin strips or cubes, as desired.
4. To assemble, cut each cake horizontally into 2 equal layers. Put 1 layer on a serving plate and spread over it a quarter of the cream icing. Align another cake layer on top and repeat the layering process, ending with a layer of cream icing on the top of the cake. Decorate the top with fresh mango strips or cubes and serve. Leave to stand at room temperature for 30 minutes before serving.

Recipe from The Cardamom Trail published by Mitchell Beazley, £20 (octopusbooks.co.uk). Photograph: Nassima Rothacker