Tuesday, January 22, 2008

0 Mango and coconut easy cake recipe

Here is Chef Jeenas mango and coconut cake recipe.

This easy cake recipe is eggless, wheat and gluten free and is stunningly delicious.

The mango is wonderful and fruity which soaks into the tasty moist cake and the flavour of the coconut makes this cake extra special as it tastes so exotic.

Chef Jeenas cake did not last long before every crumb was eaten up.

Ingredients for mango and coconut easy cake recipe.

1 Tin Mangoes in Syrup 425g
1/3 Cup Low Fat Margarine
1/2 Cup Desiccated Coconut (I use no added sugar coconut)
1/4 Cup Caster Sugar
3 Tbsp Maple Syrup
1 tsp Baking Powder
2/3 Cup Polenta (corn meal)

Getting started on Chef Jeenas easy mango and coconut cake recipe

Take the mango slices out of the tin and leave to the side, keep the mango juices in the tin to add to the cake later.

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 the juices from the tin of mangoes.

Place mango slices at the bottom of a round cake tin (you do not need to grease the 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.

Enjoy Chefs mango and coconut cake recipe.

Before eating a mango cake recipe why not try one of Chefs main courses:

How about trying Chefs refreshing Mango lassi drink

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