Recipe for Mango and coconut cake
Ingredients
- 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)
Cooking Directions
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.
Mango and coconut cake Photos
by Pak101.com (few years ago!) / 684 views