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Mango & pineapple cake with coconut
Mango & pineapple cake with coconut
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Prep Time:
10 minutes
Cook Time:
75 minutes
Total Time:
85 minutes
Ingredients:
  • Olive oil cooking spray
  • 1x 425g can mango slices in light syrup, drained
  • 125g butter, softened
  • 110g (1/2 cup) caster sugar
  • 2.20 gm vanilla essence
  • 2 eggs
  • 1x 440g can crushed pineapple in syrup, drained
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 90g (1 cup) desiccated coconut
  • Icing sugar, to serve
Instructions:
  • Preheat your oven to 160°C. Grease a 10.5 x 21cm loaf pan with Pure & Simple spray.
  • Pulse mango slices in food processor until lightly pureed. In a medium bowl, use electric beaters to beat butter, sugar, and vanilla essence until light and fluffy. Add eggs one at a time, beating well after each addition. Gently fold in mango puree and drained pineapple.
  • Combine the self-raising and plain flours with desiccated coconut. Fold the mixture into the mango and pineapple with a large metal spoon until just combined.
  • Transfer the mixture into the greased cake pan and bake in the preheated oven for 1 1/4 hours until a skewer inserted in the center comes out clean. Allow the cake to cool for 5 minutes, then flip it onto a wire rack to cool completely. Dust generously with icing sugar, slice, and store in an airtight container for the picnic.

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