Table of Contents
Preheat oven to 180 C/350 F. Grease 4 mini bundt tins (250ml/1 cup capacity) or similar cake tins or even large muffin tins if that’s what you have and lay mango slices in the bottom of each one, covering the base. Beat the butter and sugar until light and fluffy. Add a little egg at a time, beating well between each addition.
These little mango cakes have been my favourite mango treat so far; a super-light sponge-type cake cooked atop thin slices of mango that soften and intensify during cooking, leaving them almost jelly-like in texture.
Stir in the flour, baking powder, coconut and zest and mix until combined. Then add the coconut milk or cream. Divide between cake tins and bake for 20-25 minutes or until golden and cooked through when a skewer is inserted into the centre and comes out clean.
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