This is kind of an upside down cake, with mango slices in the bottom of the cake, which looks very pretty but it’s also a great flavour.
- 250gr butter
- 200gr sugar
- 4 large eggs
- 300gr flour
- 1 tbs baking powder
- 65gr dessicated coconut
- 1 ripe mango
Butter and flour a large cake tin.
Combine the flour, baking powder and coconut and set aside.
Stone and peel the mango. The easiest way (for me at least) is to cut two halves off the stone and then peel the halves (or push it down the inside of a glass, where the skin is on the outside of the glass). Then slice the mango thinly.
Cream the butter and sugar together in a large bowl, then add the eggs one by one until they are incorporated well.
Beat the flour mixture into it.
Lay half the mango on the bottom of the cake tin. Spread 2/3rd of the batter on top, then layer with the remaining mango. Spread the rest of the batter over the mango.
Bake for 60-75 minutes on 160°C or until a skewer comes out clean.