Coconut Mango Cake

Ingredients

• 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

Preparation

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.