1 1/2 cups self-raising flour
3/4 cup Chelsea Caster Sugar
1/2 cup desiccated coconut
3/4 cup light sour cream
2 eggs, lightly beaten
1 tsp vanilla extract
425 g can mangoes, drained, chopped
1/2 cup slivered almonds
1/4 cup shredded coconut
Chelsea Icing Sugar to dust 

Preheat oven to moderate, 180°C. Lightly grease and line a 22cm round cake pan.
Sift flour into a large bowl. Stir in Chelsea Caster Sugar and coconut.
In a jug, whisk together sour cream, eggs and vanilla. Lightly fold into the flour mixture together with the mangoes.
Pour into prepared pan, smoothing the top. Sprinkle with almonds and coconut.
Bake for 45-50 minutes, until cooked when tested. Let cool in pan for 5 minutes before turning onto a wire rack to cool completely. Cut into 10 wedges to serve. Dust with Chelsea Icing Sugar.
Store in an airtight container.

Recipe in partnership with Woman's Day.