Description
Mango and Coconut Cake is a delightful tropical treat that combines the luscious sweetness of ripe mangoes with the creamy richness of coconut. Every bite transports you to a sun-soaked paradise, making it an ideal dessert for summer gatherings or cozy nights in. This easy-to-make cake is sure to impress your family and friends, bringing smiles all around.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1 cup full-fat coconut milk
- 1 cup mango puree (fresh or canned)
- 3 large eggs (room temperature)
- 1 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350?F (175?C). Grease two round cake pans and line them with parchment paper.
- In a large bowl, whisk together flour, baking powder, and sugar until well combined.
- In another bowl, beat softened butter until creamy; gradually add the sugar mixture until light and fluffy.
- Mix in eggs one at a time, followed by coconut milk and mango puree until well blended.
- Gently fold dry ingredients into the wet mixture until just combined.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 330
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg