Mango Pineapple Cake Next Coconut

The ingredient of Mango Pineapple Cake Next 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 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 encourage

The Instruction of mango pineapple cake next coconut

• preheat oven to 160u00b0c spray a 10 5 x 21cm loaf pan base measurement in imitation of utter simple
• lightly puree mango slices in food processor prominence butter sugar and vanilla essence in a medium bowl in imitation of electric beaters until spacious and fluffy grow 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 swell gone desiccated coconut and subsequently next fold into the mango and pineapple mix later a large metal spoon until just combined
• pour join up 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 after that slant onto wire rack to cool dust liberally in the manner of icing sugar cut into slices and place in an airtight container ready to bow to on the order of the picnic

Nutritions of Mango Pineapple Cake Next Coconut

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