Moist mango, peach and coconut cake

It was embarrassing. I can't get my head around the mistake I made today. Cake without sugar...now I'm sure you've never done that !! 

I don't know what I was thinking. Or perhaps I do...ok, I'll admit it, I was feeling clever and overconfident. So instead of following the recipe, gave it a dismissive glance, threw the ingredients in a bowl,a mix, a stir, in the oven it went. It was all going well till I greedily took a bite of hot cake. My head was telling me it's sweet moist cake but my tongue was saying savoury. That's when my heart sank and I felt a little deflated. 

So I sulked a bit...or maybe a lot. I plucked up some courage and then gave it another go. At last it was what I had set it out to be. Simple and delicious.

And here's how..

Ingredients:

140g butter

140g sugar

140g self raising flour

100g ground almonds

40g dessicated coconut

2 eggs

1 peach 

1 mango

Method: 

1) Line your tin or small tins with grease proof paper

2) slice the mango and peach so you get thin circles ( and please resist the temptation to eat them!) and place alternately in the tray 

3) Chop the remaining fruit (you'll only need about half a cup so the left over fruit can be the chefs perks...yum. 

4) Cream the butter and sugar

5) Add in the eggs and beat

6) Add the almonds and coconut and stir

7) Fold in the flour then add in the fruit. Don't worry if the mixture looks too stiff or dry. The fruit will make it moist.

8) Bake in the centre of the oven at gas mark 5 for about 30 min. The time it takes will vary depending on the tin used. The key is to check with a skewer and if it's clean, your cake is ready!

This cake is really moist and fruity. The mango and peach give a warm summery glow and the coconut gives the cake a lovely bite, an exotic smell and good crumb. Best of all, this cake is delicious with a greedy helping of hot comforting custard. Aaaah...bliss. 😛