Ingredients

  • 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
  • 21/2 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*

Procedure

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 (Calories from Fat 43%); Total Fat 22 ( Saturated Fat 2; Trans Fat 0; ); Cholesterol 60; Sodium 350; Potassium 227; Total Carbohydrate 61; Dietary Fiber 3; Sugars 38; Protein 6; Calcium 28; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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California Raisins are naturally sweet, no-added sugar!