MANGO PINEAPPLE CAKE

SERVES ONE 8-INCH LAYER CAKE

FOR THE CAKE

2 cups (256 g/9 oz) all-purpose flour

2 tsp (5 g/0.17 oz) cornstarch

2 1⁄2 tsp (12.5 g/0.44 oz) baking powder

1 large (538 g/19 oz) ripe mango

12 tbsp (170 g/6 oz) vegan butter

1 cup (200 g/7 oz) evaporated cane juice sugar

1 1⁄2 cups (363 g/12.8 oz) soy milk

1⁄4 cup (44 g/1.5 oz) canned or fresh dark Maraschino cherries, pitted and chopped

1⁄4 cup (28 g/1 oz) chopped walnuts

FOR THE ASSEMBLY

Coconut Whipped Cream or 1 1⁄2 cups non-dairy whipped topping

2 cups canned crushed pineapple, drained

NUTRITIONAL VALUES

Calories: 668kcal
Fat: 19.8g (0.4g S.Fat)
Carbs: 106.1g
Protein: 14.6g
Sugar: 6.8g
Sodium: 282mg

METHOD

MAKE THE CAKE:
Preheat the oven to 170°C/350°F. Coat two 8-inch cake pans with non-stick cooking spray.

Sift together the flour, cornstarch, and baking powder in a medium mixing bowl and whisk to combine.

Cut the sides of the mango off on either side of the pit with a sharp knife. Cut the flesh from each pitiful mango piece lengthwise and crosswise just down to the skin (do not cut through the skin) to form small squares of flesh. Then, while holding the knife horizontally to the skin, cut the mango squares off the skin. Process them in a food processor or blender until smooth. For the cake, you'll need 34 cup mango puree. Set aside the puree.

Beat the vegan butter with the cane juice sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, about 2 minutes. Add the reserved mango puree and blend until smooth, scraping down the sides of the bowl as needed with a rubber spatula to ensure the mixture is evenly blended (the mixture will look curdled at this point). Reduce the speed to low and add the dry ingredients in three additions, alternating with the soy milk in two, mixing just until combined. Remove the bowl from the mixer stand and gently fold in the Maraschino cherries and walnuts. Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes before inverting them onto the racks to cool completely.

ASSEMBLE THE CAKE:
Place one of the cake layers on a cake plate and spread half of the Coconut Whipped Cream over the top, leaving an inch border around the edge. Half of the crushed pineapple should be placed on top of the cream, followed by the remaining cake layer. Garnish the top with the remaining crushed pineapple and frost with the remaining cream.