Pineapple Mango Cake With Candied Lime - cooking recipe

Ingredients

1 1/3 cups butter, at room temperature
3/4 cup sugar
2 None eggs, at room temperature
7 oz canned sliced mango in natural juice, chopped, 1 tbsp juice reserved
3.5 oz pineapple, chopped
1/2 cup self-rising flour
3/4 cup + 1 tbsp coconut milk
1/2 cup palm sugar, shaved (can substitute brown sugar)
1 None lime, halved, thinly sliced crossways
1 cup powdered sugar

Preparation

Preheat oven to 350\u00b0F. Grease and line an 8 inch square cake pan with parchment paper.
Beat 1 cup butter and sugar in a small bowl until light and creamy. Add eggs, one by one, beating well after each addition.
Stir in mango and pineapple. Fold in flour and 3/4 cup coconut milk alternately until just combined.
Spoon mixture into prepared pan; smooth surface. Bake 50 mins, or until a skewer inserted in the center comes out clean. Cool cake 5 mins in pan. Turn onto a wire rack to cool completely.
Meanwhile, make candied lime: Combine reserved mango juice, palm sugar and lime slices in a small saucepan over low heat. Cook, stirring, 1-2 mins, or until sugar dissolves. Increase heat to moderate; simmer, uncovered, 2 mins, or until thickened slightly. Cool.
To make icing, beat remaining butter until light and creamy. Gradually beat in powdered sugar, then 1 tbsp coconut milk. Spread icing over top and sides of cake. Top with candied lime.