¾ cup caster sugar
½ cup self-raising flour
½ cup plain flour
¼ cup cornflour
¼ cup apricot jam, warmed
1 mango, peeled, thinly sliced
2 cups shredded coconut
300ml tub thickened cream
2 tablespoons icing sugar mixture
1 teaspoon vanilla bean paste
½ x 250g tub mascarpone
1 mango (400g), peeled, chopped
4 ½ cups icing sugar mixture
Grease a 20cm square x 8cm deep cake pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Beat eggs in large bowl of an electric mixer for about 5 minutes or until pale and thick. Beat in sugar, 1 tablespoon at a time. Beat for a further 3 to 5 minutes or until sugar is dissolved.
Sift flours over egg mixture. Using a wire whisk, gently fold to combine, then gently fold in ¼ cup hot water. Pour into prepared pan.
Cook in a moderately slow oven (160C) for about 45 minutes, or until sponge shrinks sightly away from side of pan. Remove. Stand in pan for 5 minutes. Invert onto a wire rack then turn right way up. Cool.
To make filling, beat cream, sugar and vanilla in small bowl of an electric mixer until firm peaks form. Add mascarpone. Beat until just combined (don’t over-mix).
Using a large serrated knife, cut sponge horizontally into three even layers.
Place one layer on a plate. Spread with half the jam and half the cream filling. Top with half the mango slices.
Repeat layering with remaining sponge, jam, cream filling and mango, finishing with sponge. Press top lightly to compact layers. Cover with plastic wrap. Refrigerate for 30 minutes.
To make icing, puree mango in a blender until smooth. You will need 1 cup. Place in a large bowl. Stir in enough sugar to form a smooth, thick icing.
Transfer sponge to a wire rack over a tray. Spread top and sides with icing, then sprinkle with coconut, pressing to coat evenly. Place a serving plate over cake. Invert so uniced side is facing upwards. Spread with icing. Sprinkle with coconut. Cover. Refrigerate for 30 minutes, or until icing is firm.
Cut into squares to serve.