Mango Pineapple Cake With Coconut

The ingredient of Mango Pineapple Cake With Coconut

• olive oil cooking spray
• 1x 425g can mango slices in light syrup drained
• 125g butter softened
• 110g 1 2 cup caster sugar
• 1 2 teaspoon 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

The Instruction of mango pineapple cake with coconut

• preheat oven to 160u00b0c spray a 10 5 x 21cm loaf pan base measurement with pure simple
• lightly puree mango slices in food processor beat butter sugar and vanilla essence in a medium bowl with electric beaters until light and fluffy add eggs one at a time beating well after each egg fold in mango puree and drained pineapple
• sift together the self raising and plain flours combine with desiccated coconut and then fold into the mango and pineapple mixture with a large metal spoon until just combined
• pour mixture into prepared cake pan and bake in preheated oven for 1 1 4 hours or until a skewer inserted into centre of cake comes out clean stand cake for 5 minutes and then turn onto wire rack to cool dust liberally with icing sugar cut into slices and place in an airtight container ready to take on the picnic

Nutritions of Mango Pineapple Cake With Coconut

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