Coconut Cake with Mango Juice

Ingredients

• 5 eggs, 1 cup oil
• 1 cup sugar
• 3/4 cup milk
• 3 cups flour
• 2 medium tablespoons baking powder
• 1 cup mango juice
• 1 tablespoon vanilla
• A small pinch of baking soda
• 1 cup grated coconut
• 1 teaspoon vinegar
• Method:
• The vinegar and soda will help make the cake tender and allow it to rise well.
• Grease the pan with tahini and pour the coconut cake batter into the pan; place it on the middle rack in the oven for one hour at 180°C. It is important not to open the oven at all.

Method

1. Whisk the eggs, vanilla, sugar and oil together until smooth and homogenous.
2. Add the sifted flour mixed with the baking powder.
3. Mix well, then combine the baking soda and vinegar first until they foam, and immediately add them to the cake batter.
4. The vinegar and baking soda will help tenderize the cake and make it rise well.
5. Add 1 cup shredded coconut and mix the batter thoroughly. You can add up to 2 cups of shredded coconut if you prefer.
6. At this stage add the milk, then the mango juice, and continue whisking until you have a smooth batter.
7. 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.
   Timers: 60 min
8. When the coconut cake is baked, remove it from the oven.