RAYS OF HOLLY

#pecanmaplebuttertart

#poutine

Building on my post regarding first job interviews seen here (http://raysofholly.tumblr.com/post/156089270751/job-interviews), today I’ll be writing about the ‘second job interview’ which is on one hand very exciting, and on the other, extremely nerve wracking.

Hawaiian inspired pineapple-coconut cake used a mix of these two recipes https://lovefoodies.com/pineapple-and-coconut-cake https://www.tasteofhome.com/recipes/pineapple-coconut–cake

As my husband and I were heading back down under for Christmas, we decided to put up our tree early so we can enjoy it as long as possible. 1) Decorate the House 2) Put up as many lights as you possibly can 3) Crank up the music 4) Get into the spirit (i.e. watch movies, go skating, feel festive!)

Recently, my partner and I booked a trip to Oz via Hawaii and we can’t stop thinking about it! With my dad’s birthday coming up, I was absolutely inspired to make some coconut/tropical kind of cake. And it turned out AWESOME! I combined two recipes from http://www.yourcupofcake.com/2015/07/coconut-mango-cake.html (icing) and http://www.taste.com.au/recipes/mango-coconut-cake/p16BNAXN to make this tasty treat! Here’s a quick run-down: BAKING THE CAKE... You’ll need... - 1 ripe mango, stoned, peeled, coarsely chopped (press your palm onto a large knife blade on it’s side to make a puree if you don’t have a food processor) - 250g unsalted butter, softened - 1 1/2 cups (330g) caster sugar (or white granulated if unavailable) - 2 teaspoons coconut essence - 4 Eggs (Free Range preferably) - 2 cups (160g) desiccated coconut - 2 1/2 cups (375g) self-raising flour - 2/3 cup (160ml) coconut milk - ANOTHER 1 ripe mango, extra, stone removed, thinly sliced Step 1: Preheat oven to 180C. Grease and line the base and sides of two 20cm round (base measurement) cake pans with baking paper. Step 2: Process the chopped mango in a food processor until smooth. Use an electric mixer to beat the butter, sugar and coconut essence in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add coconut, flour, coconut milk and mango puree, in alternating batches, stirring until just combined. Spoon into the prepared pans and smooth the surface. Step 3: Bake for 45-50 mins or until a skewer inserted in the centres comes out clean. Set aside for 5 mins before transferring to wire racks to cool completely. MAKING THE MANGO SYRUP... You’ll need... - 1/2 cup (125ml) mango nectar - 1/2 cup (110g) caster sugar (or white granulated if unavailable) Step 1: To make the mango syrup, combine the mango nectar and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2-3 mins or until the sugar dissolves. Step 2: Use a large serrated knife to halve cakes horizontally. Brush cut side of each cake generously with warm mango syrup. Set aside for 10 mins to soak. MAKING THE ICING... You’ll need... - 3/4 C. unsalted butter, softened - 8 oz. cream cheese (1 packet/250ml) - 1 tsp. vanilla extract - 1 tsp. coconut extract, optional - 3-4 C. powdered/icing sugar Step 1: combine all ingredients and beat until smooth. Add as much powdered sugar as needed to get desired consistency. PUTTING IT ALTOGETHER (Nearly done!)... Step 1: Spread a little icing on a serving place (to keep the cake in place). Step 2: Place 1 cake half, cut-side up, on a serving plate. Spread a layer of icing on the completely cooled cake half. Top with the sliced mango.  Step 3: Spread a layer of icing on the other completely cooled cake up (cut-side up) and GENTLY place on top of serving plate (so the un-iced cake is on top). Step 4: Cover the cake in leftover icing, coconut and berries/mango! Step 5: ENJOY! PS For next time, I would try toasting the coconut as indicated in the recipe! ------------- Here’s what mine ended up looking like and not to toot my own horn BUT.... it was super moist and utterly delicious that had many people coming back for more!