Mango and Coconut Moist Cake

Mango and Coconut Moist Cake

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Here’s a recipe for a Mango and Coconut Moist Cake that’s bursting with tropical flavors! This cake is soft, moist, and combines the sweetness of mango with the richness of coconut for a delightful dessert.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup coconut milk
  • 1 cup finely diced ripe mango (about 1 large mango)
  • 1/2 cup shredded coconut (sweetened or unsweetened)

For the Coconut Glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tbsp coconut milk
  • 1/2 tsp vanilla extract

For Garnish:

  • Fresh mango slices
  • Toasted shredded coconut

Instructions

1. Preheat and Prepare:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 9-inch round cake pan.

2. Make the Cake Batter:

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
  5. Gently fold in the diced mango and shredded coconut.

3. Bake the Cake:

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 45-55 minutes (for a loaf pan) or 30-40 minutes (for a round pan), or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. Make the Coconut Glaze (optional):

  1. In a small bowl, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth. Add more coconut milk if needed to reach your desired consistency.
  2. Drizzle the glaze over the cooled cake.

5. Garnish and Serve:

  1. Top the cake with fresh mango slices and toasted shredded coconut.
  2. Slice and serve!

Tips for Success:

  • Use ripe, sweet mangoes for the best flavor.
  • Toast the shredded coconut for garnish by spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden.
  • Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

Enjoy this Mango and Coconut Moist Cake—it’s a tropical treat that’s perfect for any occasion!


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