Lime, Mango and Pineapple Loaf Cake – African Flavours
User Reviews
5
Lime, Mango and Pineapple Loaf Cake – African Flavours
Description
The Lime, Mango and Pineapple Loaf Cake – African Flavours combines diced tropical fruits and citrus zest into a loaf cake batter enriched with Greek yogurt and melted butter. The batter is enhanced with toasted shredded coconut and coconut extract, which add both texture and aroma. Baked at a moderate temperature until a skewer comes out clean, the result is a moist and tender crumb with a hint of tartness from the lime zest.
After baking and cooling, the cake is finished with a whipped cream topping scented lightly with coconut extract and sweetened with icing sugar. This cream topping complements the tropical flavors, while shredded coconut, lime zest, and rose petals provide an appealing garnish.
This cake makes an inviting snack or dessert that makes use of tropical fruit in a loaf format. It can be sliced and served with tea or coffee, and the whipped cream topping adds a fresh richness. The recipe notes that it was inspired by a yogurt and blueberry loaf, suggesting a creamy yet fruity profile.
The cake batter should be mixed gently after adding the fruit to avoid breaking them down. Baking time is approximately 1 hour 10 minutes at a fan-assisted low temperature to ensure even cooking. The whipped topping can be spread according to preference, allowing control over richness.
Ingredients
- lime Mango and Pineapple Loaf Cake
- 150 g (5.3oz) butter melted
- 200 g (7oz) caster sugar
- 140 g (5oz) Greek yoghurt
- 2 egg
- 1.5 tsp lime zest
- 1 teaspoon coconut extract
- 225 g (8oz) self-raising flour sifted
- 4 tbsp coconut toasted, shredded
- 125 g (4.4oz) Mango defrosted and diced
- 125 g (4.4oz) pineapple defrosted and diced
- Topping the cake
- 250 ml (1 cups) whipping cream
- 1 tsp coconut extract
- 1 tbsp icing sugar
- lime shredded coconut and rose petals, extra zest
Instructions
Make the Lime, Mango and Pineapple Loaf Cake:
- Preheat the oven to fan-assisted 140C / 160C / 325F / gas 3, line and grease a loaf tin.
- Add the butter, sugar, yoghurt, eggs and lime zest in a large bowl and mix well.
- Stir in the flour and shredded coconut until well combined.
- Gently mix in the mango and pineapple and spoon the cake batter into the loaf.
- Smooth the top and bake for approx 1 hr 10 mins or until a skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven, let cool in the tin for 10 mins before cooling completely on a wire rack.
- Make the whipped cream by mixing the cream, coconut extract and sugar together in a large bowl and whipping till the cream forms soft peaks.
- Spread as much of the whipped cream on the top of the cake as you want and top with some lime zest, shredded coconut and rose petals and serve.
Notes
- Use fresh lime zest for the best citrus flavor in the cake batter and as garnish.
- Toast shredded coconut before adding to the batter for enhanced aroma and texture.
- Gently fold diced mango and pineapple into the batter to keep fruit pieces intact.
- Let the cake cool completely before spreading whipped cream topping to prevent melting.
- Serve sliced, with the whipped cream and garnishes, for a fresh tropical dessert experience.
User Reviews
Overall Rating
5
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