COCONUT MANGO SPONGE

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PREP TIME: 15 minutes

COOK TIME: 35 minutes

SERVES: 5

INGREDIENTS:

1.5 cups sugar
¼ cup Blue Hills honey
Juice of 2 limes
80g melted butter
¾ cup Four Roses self-raising flour
4 eggs separated
1.25 cups coconut milk
Flesh of 1 mango diced.
 

METHOD:

Step 1

Add Mango, sugar, honey, lime juice, flour, coconut milk and egg yolks to a food processor. Blend all ingredients together then pour into a mixing bowl.

Step 2 

Whisk egg whites to a soft peak and gently fold through the cake mix. Pour mixture into a lined and greased baking dish that will sit in a larger baking tray that has about 3cm of water. Bake at 200 degrees Celsius for 35 minutes or until golden on top.