As you may have gathered by now I care little for the rules given to me by a Best Before Date on a tin/jar/packet. Use by dates are different as they shouldn’t be ignored, especially in the case of meat and fish, though I have been known on some occasions to eat a vegetarian ready meal after its use by date, but do as I say not as I do! Best Before Dates are a case of using your judgment, does it smell or taste funny? Don’t use it if so, but usually a Best Before Date just means that the quality might be a little off, though tinned products rarely have this trouble. I’ve been known to use tins a year past their BBE date.
So all Best Before Dates do is prompt me into using the packets up first, so the tin of Mango in syrup in the cupboard was making me feel rather guilty. I had a think about what Mango goes with and inevitably ended up thinking about cocktails, and I had some coconut flakes in the cupboard that had also passed their BBE date, so that’s how this cake came about!
When I made this cake I used coconut flakes that I grounded up in my food processor to use, and you could do the same.
I made this cake when it was hard to get eggs due to Covid-19, so I made it vegan, but feel free to replace the oil with about 3 eggs.
Serves 8 ravenous people or 16 peckish people
INGREDIENTS
175g Vitalite Spread
175 Caster Sugar
150g Coconut Oil
325g Self-raising Flour
50g Desiccated Coconut
1 x 400g Tin of Mango Slices in Syrup
Optional – icing sugar and the syrup from the Mango
METHOD
Preheat oven to 180 degrees/Gas Mark 4
Place the coconut oil in a pan and melt over a low heat, put to one side
Cream the vitalite and caster sugar together, then drain the mango tin (keeping the syrup in a bowl) and add the mango to the vitalite/sugar mix and mash together. It will looks lumpy and a little curdled, don’t worry about it.
In another bowl measure out the coconut and flour, then add to the sugar/vitalite/mango mix, then add the coconut oil
Combine well, add a little more flour if needed but it should be a wet and sticky mix
Add to a greased/lined square tin and cook for about 40 minutes, checking after 25 minutes with a skewer until it comes out clean
Optional extra – once the cake is completely cool mix the mango syrup with icing sugar (about 150g icing sugar and half the syrup or to your own desired consistency) and drizzle over the top. This will make the cake ridiculously decadent and sweet and I believe it adds something but you may prefer it without.
