Mango & Coconut Brulee Cake

Ingredients

425g can of sliced mango or 1 large ripe mango, diced
175g sr flour
140g margarine
160g caster sugar
3 eggs
30g dessicated coconut
50mls water or juice

Method

Preheat the oven to 180 and line a cake tin with baking parchment.
Place the mango pieces over the base of the tin.
Beat together the flour, margarine, sugar and eggs until smooth.
Add the coconut and water/juice.
Smooth the mixture over the mango pieces. Bake for 45 minutes.
When cool enough, invert onto a lined tray or grill-proof dish.
Sprinkle two tablespoons of granulated sugar evenly over the mango. Grill for a couple of minutes until the sugar browns, then sprinkle over some coconut.