Coconut ginger sponge cakes with mango
( SERVES 6 )
11/4/2012
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Ingredients
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| 3 | Eggs |
| ¼ tsp | Salt |
| ½ cup | Caster sugar |
| ½ cup | Self raising flour |
| ½ cup | Desiccated coconut |
| 60 g | Butter, (melted) |
| 3 tsp | Fresh ginger, (finely chopped) |
| 1 to serve | Mango |
| 3 tbsp | Coconut cream |
| 2 tsp | Vanilla extract |
Directions
- Preheat oven to 180 degC.
- Grease the tins or spray with oil.
- Beat the eggs with the salt and sugar until pale and thick.
- Fold in the flour, coconut, melted butter and ginger.
- Pour into the moulds then bake for about 15 minutes or until the tops spring back when gently touched.
- Leave to cool before serving with fresh mango slices and a spoonful of thick coconut cream mixed with the vanilla.
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