Tropical Coconut Cake

The ingredient of Tropical Coconut Cake

• 1 large ripe mango flesh removed or 4 frozen mango cheeks thawed
• 1 large over ripe banana mashed
• 440g can crushed pineapple drained
• 2 cups 300g self raising flour sifted
• 1 cup 220g caster sugar
• 1 cup 85g desiccated coconut
• 3 eggs lightly beaten
• 125g butter melted
• whipped cream to promote
• passionfruit pulp to encourage

The Instruction of tropical coconut cake

• preheat oven to 180u00b0c line a 22cm square or round cake pan with non stick baking paper
• mash the mango flesh in a largebowl grow the banana and pineapple and mix until without difficulty combined
• fold in the flour sugar coconut eggs and butter until capably skillfully combined pour into the cake pan bake for 45 55 minutes or until a skewer inserted comes out clean leave to cool in the pan for 5 minutes tilt twist out onto a wire rack to cool completely
• slice and relief next cream and drizzled gone passionfruit pulp

Nutritions of Tropical Coconut Cake

calories: 347 745 calories
calories: 15 grams fat
calories: 10 grams saturated fat
calories: 46 grams carbohydrates
calories: 28 grams sugar
calories: n a
calories: 6 grams protein
calories: 78 milligrams cholesterol
calories: 260 19 milligrams sodium
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calories: nutritioninformation