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BAKE OUR BIRTHDAY CAKE - MANGO, STRAWBERRY AND VANILLA SPONGE

BAKE OUR BIRTHDAY CAKE - MANGO, STRAWBERRY AND VANILLA SPONGE

As we celebrate 17 years of Tropic, we’ll be tucking into this scrumptious cake from nutritionist Jenna Hope, and taking a trip down memory lane. Oven gloves at the ready if you want to join us!

17 years ago to the day, our founder and CEO, Susie Ma, headed to Greenwich Market to trade, with nothing other than the dream of helping her mum with the household bills and glass jam jars full of what would go on to become Body Smooth.

Today, our Tropic family is bigger than ever, with 430 HQ staff, over 20,000 active Ambassadors and of course all of our incredible customers. Yes, that means you reading this! 

Whether you’ve been on the journey with us since day one or your Tropic love story only began recently, we wouldn’t be here today if it weren’t for your incredible support. We can’t thank you enough.

Now without further ado, it’s time to tuck in!

For the cake:

680g plain flour 

600g caster sugar 

4 tsp bicarbonate of soda 

800ml canned coconut milk (full fat) 

6 tsp vanilla extract 

300g coconut oil 

1 tbsp vinegar

A pinch of salt 

Strawberry Icing:

2 strawberries

125g icing sugar

60g creamed coconut

Mango Icing:

30g mango 

125g icing sugar

60g creamed coconut

Vanilla Icing:

125g icing sugar

2 tsp vanilla extract

Up to 8 tsp of water (dependant on consistency) 

Method:

  1. Preheat the oven to 175°C (fan).
  2. Sift the plain flour into a bowl with the caster sugar. Add the bicarbonate of soda and salt. Mix well.
  3. Next, melt the coconut oil in a pan over a low light.
  4. In a separate bowl, combine the coconut milk, vanilla extract, coconut oil and vinegar. Whisk until well combined.
  5. Gently, stir the wet ingredients into the dry ingredients (be careful not to over-stir). Once the ingredients are well mixed, split them into three 8 inch round baking tins and bake in the oven for 25-30 minutes.
  6. Whilst the cakes are baking, prep the icing. Melt the creamed coconut in a pan over a low light or in the microwave for 20-30 seconds. For the strawberry icing, blend the strawberries with the icing sugar and then pour in the creamed coconut. Blend until a buttercream texture occurs. Transfer to a bowl and repeat for the mango and vanilla icings separately. For the vanilla icing, very slowly add the water until the desired consistency forms.
  7. Once the cakes are cooked, allow to cool before layering.
  8. Layer up to the grand finale by spreading each cake with a layer of icing and then sandwiching them together. 
  9. Enjoy!

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