Mango Cake With Creamy Frosting

This is going to sound quite familiar as history repeats itself. Remember how I came about my pineapple-mango sorbet? Once again, I bought a beautiful large mango with every intention of making salsa to accompany some crab cakes. Well, at least the crab meat in the can has a longer expiry date than the fruit. Out of desperation, I had to come up with a way to incorporate the mango into a recipe. Thank goodness a light bulb went off, and I decided to adapt one of my banana cake recipes to incorporate one very ripe mango. I figured what the heck, nothing ventured nothing gained. With the idea off and running, and realizing that autumn is just around the corner, why not go for broke, and try to hold on to the last vestige of summer, through my recipe. So, in an attempt to capture the total tropical flavour, I added macadamia nuts and toasted coconut flakes to the mix. To my amazement, the cake turned out quite moist with a mild mango taste, and a lovely crunch from the macadamia nuts. The creamy frosting, topped with toasted coconut flakes speaks for itself. Anything with 35% cream has to be a hit.