This coconut cake uses the sweetness of mango juice to reduce the amount of added sugar, resulting in a light, delicious cake. Try it!

Ingredients:

5 eggs 1 cup oil

1 cup sugar

3/4 cup milk

3 cups all-purpose flour

2 tablespoons baking powder

1 cup mango juice

1 tablespoon vanilla extract

a small pinch baking soda

1 cup shredded coconut

1 teaspoon vinegar

Method:

Whisk the eggs, vanilla, sugar and oil together until smooth and homogenous.
Add the sifted flour mixed with the baking powder.
Mix well, then combine the baking soda and vinegar first until they foam, and immediately add them to the cake batter.
The vinegar and baking soda will help tenderize the cake and make it rise well.
Add 1 cup shredded coconut and mix the batter thoroughly. You can add up to 2 cups of shredded coconut if you prefer.
At this stage add the milk, then the mango juice, and continue whisking until you have a smooth batter.
Brush the cake pan with tahini, pour in the coconut-mango cake batter, and place in the oven on the middle rack for 1 hour at 180°C. Important: do not open the oven during baking.
When the coconut cake is baked, remove it from the oven.

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Coconut Cake with Mango Juice

Prep checklist