Name: Mango and coconut cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Ingredients: 1 1/2 cup self-raising flour; 3/4 cup caster sugar; 1/2 cup desiccated coconut; 3/4 cup light sour cream; 2 eggs, lightly beaten; 1 teaspoon vanilla extract; 425 gram can mangoes, drained, chopped; 1/2 cup slivered almonds; 1/4 cup shredded coconut

Mango and coconut cake

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Serves 10

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1 1/2 cup self-raising flour

3/4 cup caster sugar

1/2 cup desiccated coconut

3/4 cup light sour cream

2 eggs, lightly beaten

1 teaspoon vanilla extract

425 gram can mangoes, drained, chopped

1/2 cup slivered almonds

1/4 cup shredded coconut

Method

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.

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

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