Air Fryer Mango Layered Cake

• 125g butter, softened
• 1 tsp vanilla extract
• 70g caster sugar plus an extra 50g
• 1 egg
• 250ml milk
• 300g of self-raising flour
• 450g frozen mango pieces, defrosted
• 3 tbsp desiccated coconut
• Pinch cinnamon
• ¾ cup pure icing sugar
• Zest and juice of ¼ of lime

#everydaygourmet #airfryer #desserts

This recipe is created in partnership with Everyday Gourmet.

1. Place the mango into a pot with 50g of sugar and cook for 5 minutes to thicken. Cool. 2. With an electric beater, whisk together the butter, vanilla and remaining sugar until light and fluffy. Add the egg and combine. Add ⅓ of the milk and flour and on a low-speed combine. Then add another ⅓ and combine, and then the final batch. 3. Grease and line a cake tin (that easily fits into the air fryer basket) and pour in half of the batter. Spread the cooled mango over the batter so it is even and then add the remainder of the batter. 4. Set the air fryer to bake mode at 160°C for 45 - 55 minutes. 5. Remove and cool completely. Combine the icing sugar with the lime to form a glaze. Spread over cake and top with a sprinkle of coconut and cinnamon.