CookEat Recipe
Coconut and Mango Rose Cake
Fresh grated coconut, mango and edible rose petals are baked with rolled oats. The fruit-and-egg mixture rests briefly to moisten the flakes; the finished cake is dense and served in generous portions.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh coconut flesh with its shell removed; finely grate it. Do not use dried or sweetened coconut for this quantity. Peel the mango and remove its stone; cut the flesh into 5 mm dice. Use fresh rose petals specifically sold for eating, not florist flowers or concentrated rose flavouring. Rinse, remove the bitter white petal bases and chop finely.
Step 2
Use 180 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 4
Cream 150 g butter (softened) with 120 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell.
Step 5
Fold in 250 g fresh grated coconut, 180 g mango, 12 g fresh edible rose petals, 180 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 100 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 8
Rest in the tin for 30 minutes before cutting into 4 portions. Serve warm from the tin, or lift out only when the bake holds together.
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