Coconut and Mango Friands

1. 1

   Pre-heat the oven to 350F

2. 2

   Grease six mini loaf tins.

3. 3

   Set aside

4. 4

   Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.

5. 5

   Add the egg whites and stir well with a wooden spoon.

6. 6

   Add the melted butter and stir well to combine all the ingredients.

7. 7

   Spoon the mixture into the tins so that it reaches 3/4 of the way up the side.

8. 8

   Press several pieces of mango into the cake mixture in each tin.

9. 9

   Do the same with the dried cranberries.

10. 10

    Bake in the oven for 20-25 minutes or until the tops are golden.

11. 11

    Test the cake by skewering a toothpick into the center.

12. 12

    If it comes out clean the cake is ready.

13. 13

    Remove cakes from the oven and cool in tins for about 4 minutes.

14. 14

    Gently turn the cakes out of the tins and cool on a wire rack.

15. 15

    Sprinkle with icing sugar just before serving.

16. 16

    To store, keep friands in a air-tight container for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.