1 cup of common cake batter
1/2 cup of well-filled açaí fruit pulp
2 tablespoons of wheat flour
1/2 teaspoon of ground cinnamon
1 nutmeg grind
4 medium-sized mangoes, peeled, seeded, and cut
2 tablespoons of lemon juice
2 tablespoons of butter
1 egg beaten
1/3 cup of açaí fruit pulp
1/4 cup of milk
1 pinch of salt
2 cups of shredded coconut
1 cup of common cake batter
1/2 cup of well-filled açaí fruit pulp
2 tablespoons of wheat flour
1/2 teaspoon of ground cinnamon
1 nutmeg grind
4 medium-sized mangoes, peeled, seeded, and cut
2 tablespoons of lemon juice
2 tablespoons of butter
1 egg beaten
1/3 cup of açaí fruit pulp
1/4 cup of milk
1 pinch of salt
2 cups of shredded coconut
Mix the açaí, flour, cinnamon, and nutmeg
Place the mango slices in a cake pan lined with batter and sprinkle some of the açaí mixture over each layer
Soak with lemon juice and cover with butter broken into pieces
Cut out a circle of aluminum foil and place it over the filling, pressing firmly but not covering the batter completely
Bake in a moderate oven for 30 minutes
While that's baking, beat the egg and combine the remaining ingredients
Remove the cake from the oven
Remove the aluminum foil and spread open the filling with a spatula
Cover with coconut flakes and bake for about 25 minutes.