Ingredients
Dough:
- 2 pieces Chicken eggs
- 150 gram Sugar
- 250 gram Flour wheat / Flour
- 125 gram Butter
- 100 ml Coconut milk
- 2 teaspoons Baking powder
- 400 gram Mango canned
Coconut streusel:
- 75 gram Butter
- 100 ml Coconut milk
- 100 gram Sugar
- 100 gram Coconut shavings
- 1 tablespoon Flour wheat / Flour
- Powdered sugar to taste
Instructions
- Prepare the dough. Beat the eggs with sugar until a white fluffy mass is formed, then add coconut milk, melted butter and sifted flour with baking powder. Let the dough stand for 15 minutes.
- Grease the cake pan with butter.
- Pour the dough into the mold and place the sliced mango on top. Mango can be taken fresh or, like mine, canned.
- Prepare the streusel. In a saucepan with a thick bottom, add all the ingredients. Put on medium heat and, stirring all the time, bring to a boil.
- Pour the finished coconut mass over the mango and spread it well over the entire surface.
- Bake the pie at a temperature of 200 degrees for 25-30 minutes, until golden brown.
- When the pie cools down a little, cut into pieces, sprinkle with powdered sugar if desired and serve to the table. I served it with sea buckthorn tea.