Mango and coconut cakes

I am down to the last few mangoes from the huge box load that travelled home with us from the north coast.

We have been feasting on them for brekkie, tossing slices through salads and blitzing them with banana, yoghurt, honey and ice-cold milk in smoothies.

As a nod to Australia Day, I made a mango and coconut version of my apple tea cakes for a couple of the cafes I supply.

The few I had left over didn't last long around here!

I hope you like them too.

Happy Strayla Day!

Larissa x

Mango and Coconut Cakes

180g butter

1 cup caster sugar

1 teaspoon vanilla extract

3 eggs

2 cups self-raising flour

300ml (1 small carton) sour cream

1 tablespoon milk

1/2 cup shredded coconut plus extra for the tops

1 large ripe mango, flesh cut into even slices

Method:

Preheat oven to 180C. Line a 12 hole muffin tin with paper muffin cases or large patty pans.

Cream butter, sugar and vanilla in bowl of an electric mixer until light and fluffy.

Add eggs and beat until just combined.

Add half the flour and sour cream and beat until just combined.

Repeat with remaining flour and sour cream and the milk, then stir through the coconut.

Spoon the mixture into prepared cases, filling to 3/4 mark.

Place 3-4 slices of mango across each cake and then scatter coconut evenly on top.

Bake for 25 mins or until golden.

Serve warm with honey yoghurt or double cream.