Coconut Mango Cake

This is a recipe that a girlfriend served up as dessert one night and although it is really an afternoon tea cake, it went down really well with her guests at dinner. She served it with vanilla icecream and a bowl of whipped cream on the side. I have made this exactly as the recipe says and I have also made it with half sugar and half splenda and that was just as tasty. I haven't made it entirely sugar free yet but will try that as well and let you know how it works out.

PREPARATION:

1 1/2 cups SR flour
3/4 cups caster sugar
1/2 cup dessicated coconut
3/4 cup light sour cream
2 eggs, lightly beaten
1 teaspoon vanilla essence
425 g can mangoes, drained and chopped (can use fresh or frozen)
1/2 cup slivered almonds
1/4 cup shredded coconut

Preheat oven to moderate. Lightly grease and line a 22 cm round cake tin. Sift flour into a large bowl and then stir in sugar and dessicated coconut. In a jug, whisk together sour cream, eggs and vanilla essence. Lightly fold into flour mixture together with the mangoes. Pour into cake tin, smoothing the top. Sprinkle with the shredded coconut and almonds. Bake for around 45 - 50 minutes or until springs back when lightly touched. Let cool in the tin for about 5 minutes before turning onto a wire rack to cool completely. Cut into wedges to serve. Serve with either or both ice cream and cream. Store in an airtight container.