Mango coconut cake

Name: mango coconut cake
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1 ready to eat mango; 140 g unsalted butter or margarine; 125 ml white caster sugar; 150 ml semi skimmed milk; 3 medium sized egg; 175 g self raising flour; 55 g ground coconut

Cake of coconut and mango.

Ingredients

1 ready to eat mango
140 g unsalted butter or margarine
125 ml white caster sugar
150 ml semi skimmed milk

3 medium sized egg
175 g self raising flour
55 g ground coconut

Kitchen Stuff

1 baking form (20 x 20 cm)

Directions

Preheat the oven to 180 ºC. Peel the mango. Cut the flesh of the mango from the pit and cut the mango into cubes.
Melt the butter in a saucepan over low heat. Remove from the heat and add the sugar. Stir until the sugar is dissolved. Add the milk and whisk in the eggs 1 by 1 with a whisk. Sift the flour on top and carefully fold through the batter.
Put half of the batter in the baking tin and sprinkle with 3/4 of the mango and coconut. Pour over the rest of the batter and sprinkle with the rest of the mango and coconut. Fry the cake in the middle of the oven for about 30 minutes until it is golden brown and done.