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Mango Coconut Cake

Mango Coconut Cake


3 large mangos, cut into 1/2 inch pieces (about 3 cups)
1 cup large flake coconut
3/4 cup packed brown sugar
2 teaspoons grated orange rind
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
2 large eggs, lightly beaten
1/2 cup milk
1/4 cup melted butter, cooled
1 teaspoon vanilla

  • In medium bowl, mix together mango, coconut, brown sugar, orange rind, cinnamon and nutmeg; set aside.
  • In large bowl, mix together flour, sugar and baking powder.
  • In separate bowl, mix together eggs, milk, melted butter and vanilla.
  • Add moist mixture to flour mixture and mix until batter is thick and smooth.
  • Preheat oven to 350º F (180º C).
  • Spread batter evenly in buttered 13x9 inch baking dish.
  • Top batter with mango mixture and bake in preheated oven for about 35 to 40 minutes or until lightly browned and firm to touch.
  • Serve warm or at room temperature, cut into squares, with Yogurt Lime Cream on the side.

NOTE: Large flake coconut (also called shaved coconut) is available at bulk food stores.

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