• 500 gm Fresh mango chunks
• 1/2 Cup Mango juice
• 1/3 Cup Low Fat Margarine
• 1/2 Cup Desiccated Coconut
• 1/4 Cup Caster Sugar
• 3 Tbsp Maple Syrup
• 1 tsp Baking Powder
• 2/3 Cup Polenta (corn meal)

Cream together the low fat margarine and caster sugar.
Add the polenta ( corn meal) coconut and baking powder mix well.

Mix in the maple syrup then and the juice.

Place mango slices at the bottom of a round cake tin.

Pour any left over mango juices into the mango and coconut cake mixture.

Spoon mango cake mixture over the top of the mango slices – spread evenly with the back of a spoon.

Place into a hot oven at 180C for 40 minutes or until golden.

Take mango and coconut cake out of the oven and leave on a wire rack for 5-10 minutes.

Use a blunt knife to gently loosen the edges of the cake then turn the mango and coconut cake onto a plate.

Leave to cool then slice and serve.

by Pak101.com (few years ago!) / 1082 views