Mango Coconut Cake

• 1/2 cup self-rising flour
• 3/4 cup sugar
• 1 cup shredded coconut
• 3/4 cup sour cream
• 2 None large eggs, lightly beaten
• 1 tsp vanilla extract
• 12 oz mango, chopped
• 2/3 cup slivered almonds

1. Preheat oven to 350u0b0F. Lightly grease a 9 inch round cake pan and line with parchment paper.
2. Sift flour into a large bowl. Stir in sugar and 1/2 the coconut.
3. In a separate bowl, whisk together sour cream, eggs and vanilla. Lightly fold into the flour mixture together with the mangoes.
4. Pour into prepared pan, smoothing the top. Sprinkle with almonds and remaining coconut.
5. Bake for 45-50 minutes, until a skewer inserted in the center comes out clean. Let cool in pan for 5 minutes before turning onto a wire rack to cool completely. Cut into 10 wedges to serve. Store in an airtight container.

flour, sugar, shredded coconut, sour cream, eggs, vanilla, mango, almonds

Taken from recipes-plus.com/api/v2.0/recipes/25923 (may not work)