Mango Pineapple Cake With Coconut

The ingredient of Mango Pineapple Cake With Coconut

• olive oil cooking spray
• 1x 425g can mango slices in vivacious syrup drained
• 125g butter softened
• 110g 1 2 cup caster sugar
• 1 2 tsp 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 give support to

The Instruction of mango pineapple cake with coconut

• preheat oven to 160u00b0c spray a 10 5 x 21cm loaf pan base measurement gone unquestionable simple
• lightly puree mango slices in food processor beat butter sugar and vanilla essence in a medium bowl behind electric beaters until lively and fluffy accumulate eggs one at a time beating with ease after each egg fold in mango puree and drained pineapple
• sift together the self raising and plain flours add together once desiccated coconut and later fold into the mango and pineapple union taking into consideration a large metal spoon until just combined
• pour merger 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 later approach onto wire rack to cool dust liberally with icing sugar cut into slices and place in an airtight container ready to bow to in this area the picnic

Nutritions of Mango Pineapple Cake With Coconut

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