Coconut Mango Cake

- 350g / 12.35oz Spelt flour Type 630 - 1 pack Cream of tartar - 70g / 2.47oz Desiccated coconut - 1 pinch Ground vanilla - 400ml / 13.53fl oz Coconut milk - 1 Banana - 50ml / 1.69fl oz Water - 1 tsp Lemon juice;- 150g / 5.29oz Thawed frozen mango cubes - for the mold Butter

1. Preheat the oven to 175°C (347°F). 2. Mix 350g / 12.35oz Spelt flour, 1 pack Cream of tartar, 70g / 2.47oz Desiccated coconut, and 1 pinch Ground vanilla in a bowl. 3. Place 400ml / 13.53fl oz Coconut milk in warm water for a few minutes to liquefy. 4. Peel and mash 1 Banana with a fork. 5. Mix Coconut milk, 50ml / 1.69fl oz Water, 1 tsp Lemon juice, and mashed Banana with the dry ingredients. 6. Fold in 150g / 5.29oz Thawed frozen mango cubes. 7. Grease a 30cm loaf tin with Butter, pour in the batter, and bake for 55-60 minutes. 8. Let the cake cool slightly, carefully remove from the mold, and let it cool completely on a cake rack.