Grandma's Mango and Coconut Summer Cake

Preheat your oven to 180°C (350°F) which I find to be the optimal temperature for most cakes.

Grease a 9-inch cake pan with a little butter and line with parchment paper. From experience, ensure the paper reaches the rim of the pan as it prevents sticking and helps with the cake removal.

In a bowl, mix together the self-raising flour, raw sugar, desiccated coconut, and salt. I suggest sifting the flour first, it aids in creating a lighter, fluffier cake.

In a separate bowl, whisk together the softened butter and sugar until they turn creamy. From my experience, this will introduce more air into the mix and enhance the cake's texture.

Gradually add in the eggs, one at a time, to the creamed butter and sugar, ensuring each one is well incorporated before adding the next.

Stir in the vanilla extract and chopped mango into the mixture. Make sure the mango pieces are well dispersed throughout the mixture to ensure every bite has a touch of fruity flavor.

Begin to combine the dry and wet mixtures, by slowly adding the flour mixture while intermittently adding the coconut milk. Stir until you have a smooth batter.

Pour the batter into the prepared pan, spreading it evenly using a spatula.

Bake for approximately 60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes, then invert onto a cooling rack to cool completely.