Coconut ginger sponge with mango. Photo / Babiche Martens
Serves 6-8
3 eggs
1/4 tsp salt
1/2 cup caster sugar
1/2 cup self-raising flour
1/2 cup desiccated coconut
60g butter, melted
3 tsp finely chopped fresh ginger
To serve: 1 mango
3 Tbs thick coconut cream
2 tsp vanilla extract
1 Preheat oven to 180C.
2 Grease the tins or spray with oil.
3 Beat the eggs with the salt and sugar until pale and thick.
4 Fold in the flour, coconut, melted butter and ginger.
5 Pour into the moulds then bake for about 15 minutes or until the tops spring back when gently touched.
6 Leave to cool before serving with fresh mango slices and a spoonful of thick coconut cream mixed with the vanilla.
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She never told them the five-course meal was vegan. So a cousin decided to act.