Method (Cake)

1. Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes it easier to remove the cake when baked.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the sugar, flour, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
4. Add the wet ingredients into the dry ingredients and mix just to combine.
5. Divide the batter in 2 bowls. Add the mango puree to one bowl, and the coconut to the other. Fold to combine, do not over-mix! Optional: You can add a small drop of orange food gel to the mango cake batter for a more vivid colour.
6. Add the batter to the lined tin by alternating between adding a scoop of the mango and the coconut batter. 
7. Use a toothpick or knife to swirl the 2 flavours together. Don’t over swirl as you want to see the two colours (refer to video for example). 
8. Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
9. Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.

Method (mango poke)

1. In a nonstick pan, add in approximately 50g of mango puree over low heat on the hob for 5-8 minutes, stirring frequently. This will evaporate any excess moisture and thicken the puree for piping (DO NOT BURN!).
2. Once it’s thickened, remove from the heat and allow to cool fully. Transfer the cooled mango puree into a piping bag and snip off the tip.
3. Once baked and cool, using the handle of a wooden spoon or the wide end of a chopstick, poke holes all over the top of the cake. In the holes, pipe in the mango. Set this to one side while you make the buttercream.

Method (buttercream)

1. In a stand mixer with balloon whisk attachment, add in the dairy-free butter, whip on high speed for 5-8 minutes to combine and until pale and creamy.
2. Gradually add in the icing / powdered sugar, mixing on low at first, then increasing speed until fully incorporated.
3. To loosen the mixture, add in the mango puree a-little at a time, beat for a further 3-4 minutes until light and creamy.
4. You may may way to adjust the consistency if its too thick or soft. Add more butter to loosen or more powdered sugar to thicken, as needed. Optional: Add a drop of orange food gel for a vibrant colour buttercream.
5. Spoon the buttercream over the top of the cake, and spread out using the back of a spoon or off-set spatula. Make swirls in the buttercream for decoration.
6. Add mango puree to the top of the cake and swirl around (refer to video for example). You can use any left over mango puree or reduced mango puree. 
7. Decorate with some fresh mango chunks (mango cut into squares) and a sprinkle of desiccated coconut. 
8. Top with some fresh thyme for decoration (optional). 
9. Use a sharp knife to cut the cake into squares.
10. Serve and enjoy!