Mango Coconut Cake

Name: Mango Coconut Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serves
Ingredients: 230 g all-purpose flour; 100 g desiccated coconut; 2 teaspoon baking powder; 50 g brown sugar; 100 g butter; 80 ml honey; 350 g Mango; 2 eggs; 170 g passionfruit; 1 teaspoon cornflour; 1 tablespoon water

User Reviews

4.9

42 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8 serves
Calories
405 kcal
Course
Dessert
Cuisine
International

Mango Coconut Cake

Elizabeth Reed

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This tropical-inspired Mango Coconut Cake is like summer vacation on a plate. Made with chewy coconut flakes, fresh mango purée, and a sticky sweet-tart passionfruit glaze - this cake has it all. It's moist, light, refreshing, and delicious!

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Ingredients

Servings

230 g all-purpose flour
100 g desiccated coconut
2 teaspoon baking powder
50 g brown sugar
100 g butter melted
80 ml honey
350 g Mango pureed flesh (see note 1)
2 eggs (see note 4)

For the Passionfruit Glaze:

170 g passionfruit pulp only
1 teaspoon cornflour
1 tablespoon water

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Instructions

Preheat your oven to 180 deg C (fan-forced) and grease a 25cm (10 inch) bundt cake tin. (see note 2)
In a medium bowl, combine the flour, coconut, baking powder, sugar and salt. Stir to combine thoroughly and set aside.
In another bowl, combine the melted butter, honey, mango, and eggs. Stir well, ensuring it is all mixed.
Combine the wet and dry ingredients and mix well until you have a batter.
Pour the mixture into the prepared bundt tin.
Bake in the oven for 35-40 mins until a skewer inserted comes out clean and the cake is golden brown. Allow to cool for 15 minutes before inverting onto a wire rack to finish cooling. Drizzle the entire cake with the passionfruit glaze and enjoy! (see note 3)

For the Passionfruit Glaze:

Place the passionfruit pulp in a small saucepan over medium-high heat.
Make a slurry by mixing the cornflour and water, then add it to the passionfruit, stirring to incorporate.
Allow it to cook for a few mins before it thickens.
Remove from the heat and allow to cool before using.

Notes

Serving Ideas
I used fresh ripe mangoes for this recipe. Frozen mango chunks can easily be substituted for making the mango purée.
Grease your baking tin. The more elaborate your bundt cake tin is, the more nooks and crannies it has for the cake to stick to! Make sure you go over every crease and grease it thoroughly.
Only glaze when you're ready to serve. This yummy mango coconut cake should last (covered) on the counter for up to 5 days. Still, the passionfruit glaze can end up getting a little syrupy. I recommend eating the glazed cake within a day or two for the best results.
Let your eggs come to room temp. Egg yolks are easier to break when they are warmer, making them easier to incorporate into the batter without over-mixing. Cold eggs can also cause the melted butter to seize, resulting in a lumpy batter.
Serve with whipped cream, yogurt, thick custard ice cream or creme fraiche.
Serve with a fruit "salsa" containing mango pieces or mango slices.