Coconut Mango Cake

Coffee Syrup
Easy to make - 5 mins


  • 1/2 Cup of Mango Smoothie Base
  • 125grams of Butter
  • Half a tablespoon coconut flavouring
  • 3/4 Cup Caster sugar
  • 2 Large eggs
  • 1 Cup desiccated coconut
  • 1 ¼ Cup self-raising flour


  • 1 egg white
  • 1 Cup icing sugar
  • 1 Cup desiccated Coconut
  • Cucumber & Mint Iced Tea 750ml Cucumber & Mint Iced Tea 750ml  
    Cucumber & Mint Iced Tea 750ml

    Cucumber & Mint Iced Tea 750ml

    Alchemy cordial

    I tried this in a café in the UK a few years ago, and I can still taste it now.

    The cooling cucumber and fresh mint flavours marry so well with the single-origin black tea. This is our founders favourite!

    It plays very well with your favourite gin, and also keeps good company with an icy Pimms .

    Perfect for entertaining.


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  • Grease a 20x20cm pan or ring pan and line with baking paper. Preheat oven to 180 degrees Celsius.
  • Put mango smoothie base, butter, coconut flavouring, and caster sugar into bowl. Mix with electric beater until combined.
  • Add eggs, desiccated coconut and flour, continue beating with electric mixer.
  • Pour mixture into greased pan. Bake for 30minutes on 180 degrees Celsius.


  • Put egg white and icing sugar in bowl. Stir until mixed.
  • Add in desiccated coconut and mix well.
  • Spread over the cake.