Mango Coconut Cake

We had a slightly overripe mango and instead of letting it go to waste, I decided to bake it into a cake.

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Total Time: 1 hour 20 minutes

Serving: 8

Ingredients:

• 185g of all purpose flour

• 1.5 tsp baking powder

• 1/2 cup sweetened shredded coconut (if using UNSWEETENED, then add another 80-100g sugar)

• 110g of butter, softened

• 120g of sugar

• 2 eggs

• 1 tsp vanilla extract

• 165ml coconut milk

• 1 mango, diced

Instructions:

1. Preheat oven to 160c/325F and grease a 20cm (8-in) spring form tin or cake pan.

2. in a bowl, add flour, baking powder and shredded coconut. Whisk until combined.

3. Place the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until light and creamy.

4. Gradually add the eggs and beat well between each addition. then add the vanilla extract and coconut milk. mix until combined.

5. then fold the mango. Pour the mixture into the prepared tin or pan and bake for 55 to 60 minutes or until cooked when tested with a skewer. Let the cake rest in the tin for 10 minutes before placing on a wire rack to cool.

6. you could top with fresh mango and coconut flakes or with a lime icing or eat just as is.

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If you like coconut and mango then you will love this simple cake. If you do not have fresh mangos, you could use frozen mangos or even mango puree. Recipe can adjusted for sweetness, i lowered the sugar amount firstly as I was using sweetened coconut but I also do not like my cakes super sweet. Also if you decide to add an icing on top that will normally have a lot of sugar in it. for a gluten free version as I like to use buckwheat flour, i added half buckwheat flour and half gluten free all purpose flour so that it has an added element but this is not necessary. my favorite part is having tiny pieces of mango throughout the cake, so hopefully each bite has some flavor of mango. a super easy one bowl and done cake recipe.