Mango Citrus Cake

I'm a big fan of cooking with whatever is around. More particularly, I like to use up whatever Really Needs to be used up Now. One day last week, I found some sliced mango in the refrigerator ( I really thought this would get eaten.) and started on this cake. The result was a fruity, citrus-y cake that resembled a carrot cake or a hummingbird cake. Buttery frosting made it decadently delicious, but it is definitely good enough to be eaten as a coffee cake or a muffin with no frosting at all.

1 cup of sliced mango

Zest of 1 orange

Zest of 2 lemons

Juice of 1 orange

Juice of 2 lemons

1/3 cup brandy

1 1/2 cups white sugar

1/2 cup brown sugar

1 cup soft butter

4 eggs

1 cup coconut flour

2 cups wheat flour - You might need a little more depending on the size of your citrus fruits.

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 sliced bananas for the filling between the layers 

Frosting:

3/4 cup soft butter

3 cups powdered sugar

3 tablespoons buttermilk or heavy cream

1/2 teaspoon salt

A few drops of orange extract

1. Puree your mangoes and mix in all of the other ingredients in order. Stop for a few minutes after you add the coconut flour. Coconut flour takes a few minutes to absorb liquid. 

2. Add the flour, baking powder and soda, and salt and stir until mixed thoroughly.

3. Put into greased muffin tins, two 8 inch cake pans. 

4. Bake at 350 for 45 minutes. The middle should be a bit springy before you take it out.

5. Make the frosting while you are cooling the cakes.

6. Frost the top of the bottom layer very lightly; and add banana slices.

7. Add the top layer and frost the top and sides.

8. Invite some friends over!

Everyone is fortunate in one way or another; our task is to identify the ways in which we ourselves are fortunate. Alexander McCall Smith