154kcal
6g
6g
4g
3g
5g
28g
11mg
- 350g / 12.35oz Spelt flour Type 630
- 1 pack Cream of tartar
- 70g / 2.47oz Desiccated coconut
- 1 pinch Ground vanilla
- 400ml / 13.53fl oz Coconut milk
- 1 Banana
- 50ml / 1.69fl oz Water
- 1 tsp Lemon juice;- 150g / 5.29oz Thawed frozen mango cubes
- for the mold Butter
1. Preheat the oven to 175°C (347°F).
2. Mix 350g / 12.35oz Spelt flour, 1 pack Cream of tartar, 70g / 2.47oz Desiccated coconut, and 1 pinch Ground vanilla in a bowl.
3. Place 400ml / 13.53fl oz Coconut milk in warm water for a few minutes to liquefy.
4. Peel and mash 1 Banana with a fork.
5. Mix Coconut milk, 50ml / 1.69fl oz Water, 1 tsp Lemon juice, and mashed Banana with the dry ingredients.
6. Fold in 150g / 5.29oz Thawed frozen mango cubes.
7. Grease a 30cm loaf tin with Butter, pour in the batter, and bake for 55-60 minutes.
8. Let the cake cool slightly, carefully remove from the mold, and let it cool completely on a cake rack.
16% of RDI
35% of RDI
6% of RDI
0% of RDI
0% of RDI
35% of RDI
23% of RDI
Ensure coconut milk is well liquefied for even mixing. Optionally, use fresh mango for a fresher taste.
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