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1. Cream the butter and brown sugar till light.
2. Slowly add in fresh egg, molasses, and mango puree at medium speed.
3. Add in sifted baking powder, cake flour, and almond powder.
4. Add in coconut flakes and apricot.
5. Bake at 165°C for 35-40 mins, middle rack with fan.

Assemble

1. Apply the glaze when the cake is baked.
2. Decorate with dried fruit and almond nuts on top.

Storage: Can store in an air-tight container.

1. At room temperature for 3 days
2. At chiller temperature for 5 days