Coconut and mango bundt cake

Name: Coconut and mango bundt cake
Prep time: 60 min
Cook time: 40 min
Yield: 6 portions
Ingredients: rice flour Sarchio; cornstarch; buckwheat flour Sarchio; shredded coconut; melted vegetable butter; oat and coconut drink Vital Nature - Sarchio; mango; ½ untreated lemon; instant baking powder

Prep

60 min

Cooking

40 min

Difficulty

Easy

Instructions

Peel the mango, cut it into even cubes, and set it aside.

In a bowl, combine the flours, cornstarch, and shredded coconut; add the grated lemon zest, sifted baking powder, and mango.

Now stir in the melted butter and plant-based milk; mix briefly until the batter is smooth.

Transfer the batter to a buttered and floured bundt pan (22–24 cm in diameter); bake the cake in a preheated oven at 180°C for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Let cool on a wire rack before slicing and decorate as desired with coconut.

Products used