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Add a photoIt's a soft pudding with a sweet and mild sour burst while the dessicated coconut worked for the creamy flavor.
Ingredients
- 1 medium size (about 300g) ripe mango - peel skin, remove seed and dice into cubes
- 1/2 cup dessicated coconut
- 1 1/2 cup cake flour
- 140g unsalted butter
- 1 cup white sugar
- 1 cup milk
- 3 eggs - lightly beaten
Directions
- Melt butter and remove from heat.
- Stir in sugar to dissolve.
- Let it cool down and stir in milk and eggs.
- Fold in flour bit by bit.
- Add half of the batter into a greased baking pan.
- Sprinkle 3/4 of the amount of mango cubes and dessicated coconut on top.
- Now, add the remaining batter on top.
- Top up the balance mango cubes and coconut.
- With a spatula, spread the mixture evenly.
- Bake at preheated oven at 170C for about 40 mins or until the top layer becomes golden brown and the cake is done.
- Cool down before cutting to be served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 5 servings | |
| Calories 571 | |
| Calories from Fat 240 | 42% |
| Total Fat 27.27g | 34% |
| Saturated Fat 16.17g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 60mg | 3% |
| Potassium 156mg | 4% |
| Total Carbs 74.49g | 20% |
| Dietary Fiber 0.7g | 2% |
| Sugars 42.88g | 29% |
| Protein 8.5g | 14% |
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