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Recipe

Mango and coconut cake

Oct 29, 2012 1:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 10
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Ingredients

Mango and coconut cake
  • 1 1/2 cup self-raising flour
  • 3/4 cup caster sugar
  • 1/2 cup desiccated coconut
  • 3/4 cup light sour cream
  • 2个鸡蛋,上杉达也tly beaten
  • 1 teaspoon vanilla extract
  • 425 gram can mangoes, drained, chopped
  • 1/2 cup slivered almonds
  • 1/4 cup shredded coconut

Method

Mango and coconut cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a 22cm round cake pan.
  • 2
    Sift flour into a large bowl. Stir in sugar and coconut.
  • 3
    In a jug, whisk together sour cream, eggs and vanilla. Lightly fold into the flour mixture together with the mangoes.
  • 4
    Pour into prepared pan, smoothing the top. Sprinkle with almonds and coconut.
  • 5
    Bake for 45-50 minutes, until cooked when tested. Let cool in pan for 5 minutes before turning onto a wire rack to cool completely. Cut into 10 wedges to serve. Store in an airtight container.

Notes

You could also use fresh or frozen mango in this recipe. This cake can be served with thick cream or ice-cream.

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