This recipe screams summer to me. It’s perfectly refreshing and I love how bright the mango is, adding the perfect pop of colour to your table.

INGREDIENTS

Vanilla Cake:

• 185g self-raising flour
• 170g caster sugar
• 45g desiccated coconut
• 125g butter, at room temperature
• 2 eggs, at room temperature
• 80ml full cream milk
• 1.5 tsp vanilla essence

Topping:

• 1-2 mangoes, skin removed and flesh thinly sliced
• 1 tbsp desiccated coconut
• 600ml pouring cream
• 1 tsp vanilla bean paste

METHOD

1. Preheat oven to 180°C. Grease a 20cm springform cake tin with softened butter and line the base with baking paper.
2. Place all cake ingredients in the bowl of your mixer. Beat on a low speed until combined (about 30 seconds). Increase the speed to high and beat for two-three minutes until thick and pale. Spoon the mixture into your prepared tin.
3. Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Leave to cool.
4. Whip the cream and vanilla bean in a clean bowl. Spread cream over the top of the cake. Top with the sliced mango and coconut, arranging the mango as ripples, and serve.

This is an exclusive extract from BAKEREE by Charlotte Ree, photography by Luisa Brimble. Available now via www.charlotteree.com