Macoraflower Frozen Slices©


Coconut Cake Layer
  • 4.2oz-120g self-raising flour (sifted)
  • 2 large eggs (free-range)
  • 4.2oz-120g unrefined golden caster sugar
  • 4.2oz-120g baking margarine (room temperature)
  • 1oz-30g desiccated coconut
Raspberry Sauce
  • 10.5oz-300g fresh raspberries
  • 2 tablespoons icing sugar
Mango & Elderflower Mousse
  • 3 ½ tablespoons hot water
  • 2 tablespoons gelatine powder
  • 11.9oz-340g fresh mango (peeled, stoned and blitzed into a puree)
  • 8 tablespoons elderflower cordial
  • 5 fl oz-150ml double cream
  • 14oz-397g condensed milk
  • 1.7oz-50g fresh raspberries
  • Icing sugar
  • Raspberry sauce


  1. Grease a 20cm/8" square cake tin and set to one side. Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven
  2. Start by making the cake. In a large mixing bowl, beat together the baking margarine and sugar until pale in colour. Add the eggs and mix again. Follow by adding the flour and combine until smooth. Finally, add the coconut and vanilla extract and combine one last time before pouring the batter into the prepared cake tin. Smooth out to the edges evenly and pop into the oven for 15 minutes. Remove from the oven and insert a skewer into the center of the cake- if it comes out clean it is ready. Set to one side to allow to cool completely
  3. Next, make the mousse. Start by blitzing the mango flesh into a smooth puree and set to one side. in a separate large mixing bowl whisk the cream until it starts to form soft swirls (do not over mix). Add the condensed milk and mix again. Mix in the elderflower cordial and stir it in. finally, add the pureed mango and mix one last time until combined and set to one side
  4. In a cup, add the hot water. Sprinkle the gelatine on the top (never add the water to the gelatin). Mix thoroughly until the mixture becomes clear. Steadily pour the gelatin into the mousse and fold it in using a metal spoon. Spoon the mousse over the cake layer and smooth out evenly. Cover with cling-film and pop into the freezer overnight
  5. When ready to continue, make the raspberry sauce by whizzing the raspberries and icing sugar together until smooth. Pop into the fridge until ready to serve
  6. When ready to serve, remove the cake from the freezer. Dip the blade of a large knife into boiling water and score along the edges of the tin to gently and carefully separate the mouse and cake from the tin. Keep re-dipping if necessary. Remove from the tin and cut into slices
  7. Serve frozen with fresh raspberries on top, a dusting of icing sugar and a healthy dollop of the raspberry sauce. Store remaining slices in the freezer. Allow to sit at room temperature for 5/10 minutes per slice before serving for best results

Image Gallery