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Method
Make it happen
- 01
Heat oven to 170°C fan and line two 20 cm round tins. Cream butter and sugar, beat in eggs, then fold in flour, coconut, zest and milk.
- 02
Divide batter between tins and bake 23–28 minutes until risen and cooked; cool completely.
- 03
Pat mango dice dry. Beat extra butter with icing sugar and lime juice until fluffy; fold half the mango through half the icing.
- 04
Sandwich sponges with mango icing, spread remaining plain icing over top and scatter rest of mango. Slice into 12.