Super Moist Mango Coconut Cake

This recipe makes a delicious mango coconut cake that is fluffy and moist with lots of mango pieces throughout the whole cake.

I love mangoes and I love coconut which is why I decided to develop a cake recipe that combines the two. The mangoes which can be fresh, frozen or tinned gives the cake a sweet syrupy taste and a soft delicate texture.

The coconut flavours in the cake, come from the use of coconut milk and desiccated coconut. Initially when I developed the recipe, I used all desiccated coconut but I found the cake to be too crumbly which is why I replaced it with less desiccated coconut and the additional the coconut milk.

This cake goes perfect with ice-cream or custard but is equally delicious on its own. I usually enjoy this cake as a dessert following my dinner but I do struggle to stick to one slice.

Ingredients for Coconut Mango Cake

• 320g self-raising flour - I use self-raising flour in most of my cakes.
• 50g desiccated coconut - added with the dry ingredients.
• 1 teaspoon salt - enhances the flavour of the cake.
• 1 teaspoon bicarbonate soda - helps the cake batter to rise.
• 85g unsalted butter - room temperature and soft.
• 280g caster sugar - you can use any type of sugar.
• 90ml vegetable oil - I use a mixture of butter and oil in most of my cakes for a moist delicate crumb.
• 2 teaspoon vanilla extract - use good quality vanilla extract to enhances the flavour of the cake.
• 4 medium eggs - room temperature eggs.
• 175ml natural yoghurt - adds moisture to the cake to prevent a dry cake.
• 160ml coconut milk - adds moisture and provides some of the coconut flavour to the cake.
• 270g mangoes (weight without skin and stone) - you can use frozen, fresh or tinned mango. I mostly use tinned.  If using frozen then defrost them thoroughly before use. Whichever mangoes you use, chop them into small pieces before starting the recipe.

Ingredients for Glaze

• 100g icing sugar - powdered sugar or confectionery sugar.
• 20ml milk - if you use tinned mango, you can use the juice to make the glaze.

How to Make Mango Coconut Cake

1. Preheat the oven to gas mark 3½/340^oF/160^oC and line a 13 x 9-inch baking tin with parchment paper. The tin should be above 3 inches deep.

2. To a large bowl add the flour, desiccated coconut, salt and bicarbonate soda. Whisk them together and set aside.

3. To a stand mixer bowl or a large mixing bowl add the butter, sugar and oil. Using a paddle attachment cream them together on a medium speed until light and fluffy (around 2 minutes). Add in the vanilla extract and combine then add the eggs one by one, mixing between each egg.

4. Mix in the yoghurt and coconut milk then mix in the dry ingredients set aside earlier. Using a spatula gently fold in the chopped mangoes then pour the batter into the baking tin and bake for 45 - 50 minutes. Use a cake tester to ensure it is baked throughout.

5. For the glaze, combine the icing sugar and milk then drizzle on the top of the cake and finish it off by sprinkling some desiccated coconut on top of the icing.

Recipe Tips

• Though I use a stand mixer, this recipe can easily be done by hand.
• Natural yoghurt can be replaced with sour cream.
• Desiccated coconut can be replaced with shredded coconut or coconut flakes.
• The cake is very soft and delicate due to the mango so handle gently.

Nutrition

Nutrition based on 1 serving: Calories: 340kcal | Fat: 16.0g | Saturates: 7.3g | Carbs: 44.2g | Sugar: 29.5g | Fibre: 1.3g | Protein: 4.8g | Salt 0.31g

Storage

This cake can sit at room temperature in an airtight container overnight. If there is any cake left the following day then store in the fridge for up to 2 days.

Ensure you bring the cake to room temperature if serving from the fridge.

You can freeze this cake and it can last up to 2 months in the freezer.

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