Sweet flavors of the tropics - mango, coconut and macadamias - with California raisins.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup vegetable oil
- 2 1/2 tablespoons vanilla
- 3 whole eggs, beaten
- 1 cup chopped ripe mango
- 1 cup California raisins
- 1/4 cup chopped macadamia nuts
- 1/2 cup shredded preserved coconut string*
Preheat oven to 325°F. Sift flour, sugar, cinnamon, baking soda and salt into a large mixing bowl. Mix in vegetable oil, vanilla and eggs until well blended. Stir in mango, raisins, macadamia nuts, and shredded coconut. Spread mixture in a greased 9×9-inch cake pan. Bake at 325°F for 1 hour or until pick inserted in middle comes out clean. Cool for at least 25 to 30 minutes before serving.
Note: Called Macapuno, preserved coconut string may be found in most Oriental markets.
Nutrition Facts Per Serving
Calories 460 (43% from fat); Total Fat 22g (sat 2g, mono 13g, poly 6g, trans 0g ); Cholesterol 60mg; Protein 6g; Carbohydrate 61g; (Dietary Fiber 3g; Sugars 38g; ); Iron 2mg; Sodium 350mg; Calcium 28mg; Potassium 227mg
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