Coconut and Mango Drizzle Cake

I invented this recipe by accident and often they are the best ones! I went to make lemon drizzle cake and realised I had no lemons! I did however have a mango that was going off and so I decided to try and re-work the recipe.

This was met with delight by my husband who has a real penchant for mango and all exotic fruits.

It's a simple and quick recipe, Paleo, Gluten Free, Sugar Free and delicious. You dont have to be a baking genius either as if it doesn't look pretty you just cover it over with the drizzle!

This is such a summer dessert with tastes of the Caribbean, summer and sunshine. Perfect for entertaining outside or after a BBQ. It's moist and tasty and good for you too!

Ingredients:
110g Grass fed butter (Kerrygold or equivalent)
110g Honey (locally sourced and organic)
4 large free range organic Eggs
200g of dessicated Coconut
1 large ripe Mango

Method:
Peel and de core the mango setting half of the pulp and juice aside.
Mix all the other ingredients together in a large bowl, ensuring they are well blended.
Add in one half of the mango pulp. Try to avoid too much juice as it will make the mixture soggy.
Line a loaf tin (or what ever tin you have) with greaseproof paper.
Pour the cake mix into the tin and cook in the oven  at 170 deg C for 45 minutes.
Check after 25 minutes and if it is starting to burn cover with some tinfoil.

Allow the cake to fully cool.
Blend the other half of the mango until smooth. If you feel it is too runny (depending on the amount of juice) then add some grain free flour to thicken it, or chia seeds or if you aren't concerned with fat loss/nutrition then add some sugar/honey to sweeten and thicken.
Drizzle this mixture over the cake and serve!

Prep Time:
5-10 minutes

Cooking Time: 
30-45 minutes

Dietary Information:

Paleo

Gluten Free

Wheat Free

Sugar Free

Vegetarian

Full of good fats - coconut

Low in carbohydrate

Eggs are full of protein, high in vitamins and minerals and great for your hair, skin and nails.

Serving Suggestions:

This is fantastic served as it is, or with some whipped coconut cream or normal cream. Or if you are feeling naughty some ice cream!

Storage Instructions:

This kept in a covered container for 3-4 days but it may not last that long!