Double coconut and mango loaf

Measure the base of loaf pan.

Ingredients

1 ¾ cups	Desiccated coconut (Main)
400 ml	Coconut milk (Main)
¾ cup	Caster sugar
1	Egg, lightly beaten
1 tsp	Vanilla essence
1 ⅔ cups	Self-raising flour
1 cup	Diced frozen mango pieces

Directions

1. Combine the desiccated coconut and the coconut milk in a large bowl. Cover and stand for 30 minutes.
2. Preheat the oven to 180°C. Line the base and sides of a 21cm x 10cm loaf pan with baking paper.
3. Stir the caster sugar, egg and vanilla essence into the coconut mixture. Sift the flour over the top. Gently stir to combine. Fold in the mango reserving a few pieces for the top.
4. Spoon the mixture into the loaf pan. Sprinkle with the reserved mango
5. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Cool in the pan for 10 minutes then cool completely on a wire rack.
6. Great served for breakfast lightly toasted, or with morning or afternoon coffee or tea.