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Mango and coconut easy cake recipe

Here is Chef Jeenas mango and coconut cake recipe.

This easy cake recipe is eggless, wheat and gluten free and is stunningly delicious.

The mango is wonderful and fruity which soaks into the tasty moist cake and the flavour of the coconut makes this cake extra special as it tastes so exotic.

Chef Jeenas cake did not last long before every crumb was eaten up.

Ingredients for mango and coconut easy cake recipe.

1 Tin Mangoes in Syrup 425g
1/3 Cup Low Fat Margarine
1/2 Cup Desiccated Coconut (I use no added sugar coconut)
1/4 Cup Caster Sugar
3 Tbsp Maple Syrup
1 tsp Baking Powder
2/3 Cup Polenta (corn meal)

Getting started on Chef Jeenas easy mango and coconut cake recipe

Take the mango slices out of the tin and leave to the side, keep the mango juices in the tin to add to the cake later.

Cream together the low fat margarine and caster sugar.

Add the polenta ( corn meal) coconut and baking powder mix well.

Mix in the maple syrup then the juices from the tin of mangoes.

Place mango slices at the bottom of a round cake tin (you do not need to grease the tin).

Pour any left over mango juices into the mango and coconut cake mixture.

Spoon mango cake mixture over the top of the mango slices - spread evenly with the back of a spoon.

Place into a hot oven at 180C for 40 minutes or until golden.

Take mango and coconut cake out of the oven and leave on a wire rack for 5-10 minutes.

Use a blunt knife to gently loosen the edges of the cake then turn the mango and coconut cake onto a plate.

Leave to cool then slice and serve.

Enjoy Chefs mango and coconut cake recipe.

Before eating a mango cake recipe why not try one of Chefs main courses:

lamb keema recipe
stewed chicken super recipe
vegetarian shepherds pie recipe

How about trying Chefs refreshing Mango lassi drink

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Coconut and almond cake recipe

4:10 PM | Labels: coconut and almond cake recipe, food recipes, gluten free cake recipes, vegetarian recipes

Here is Chef Jeenas Coconut and almond layer cake recipe.

This cake recipe is an absolute winner when it comes to tastiness.

The coconut is soft, firm and moist and has the perfect sweetness, combined with the almond and blueberry cake at the bottom it is such a delight to eat.

This coconut and almond cake recipe is gluten free and low in fat.

Keep on your aprons....this cake recipe is so delicious that you will be wanting to bake another one as ours didn't last longer than an hour.

Ingredients for coconut & almond cake
1 Tbsp Low Fat Margarine
3 Tbsp Honey
2 Tbsp Ground Almond
1 tsp Vanilla Essence
1 tsp Mixed Candied Peel
1 Cup Desiccated Coconut
1 Level Tbsp Brown Rice Flour
1 Medium Egg
1/4 tsp Baking Powder

For the Bottom Layer
1 Large Handful Almonds ( roughly chopped)
2 Tbsp Blueberry Jam/Conserve
2 Small tsp Honey
2 Tbsp Brown Rice Flour
Few Drops Almond Essence

'note... the blueberry jam was sweetened with concentrated fruit juice not sugar, if you use sugar jam you do not need the 2 tsp honey unless you want it extra sweet.'

How to make a coconut and almond cake

Place your margarine, 2 Tbsp ground almonds and 2 Tbsp honey into a baking bowl mix well.

Add the coconut and vanilla essence mix well.

Add egg mix well, then 1 level Tbsp brown rice flour and 1/4 tsp baking powder mix well.

Add the last 1 Tbsp honey mix well.

Leave the coconut mixture to the side.

Take a small bowl with your chopped almonds, mix in blueberry jam with the 2 small tsp of honey ( if you are using jam that is sweetened with sugar and not fruit juice you don't need the honey) 2 level Tbsp brown rice flour and few drops of almond essence, mix well.

Grease and flour a small loaf tin.

Pour in your almond and blueberry mixture first and level out with the back of a spoon.

Pour the coconut mixture over the top of the blueberry almond mix, level with a spoon again and place into a pre-heated oven at 180-200C for 25 -30 minutes until your cake is golden and cooked.