Mango Pound Cake!

My Family is obsessed with Mango’s! I mean – who isn’t? Its the perfect tropical fruit to sweeten any dessert, goes well with chocolate, vanilla, other fruit flavors – you name it! Basically its the avocado’s of fruit – although avocado is technically a fruit no? At least that’s what I’ve heard!

This moist cake with a hint of coconut is a great reminder for all of us living in cold winters that SUMMER IS COMING! Don’t loose hope! πŸ˜‰ This cake is so good on its own, all you need to top it off with is powdered sugar and if you are feeling extra decadent you can whip up some whipped cream to go with it as an extra treat.

So here goes a recipe that is great for any occassion, may it be a family brunch, breakfast or for tea time! It’s a great afternoon snack and is not too heavy and can be enjoyed even after a heavy meal – tried and tested! It is literally prepped within 15 minutes and is so easy to whip up – I love one-bowl cakes! Although I have named it “pound cake” – it has more of a fluffy and light consistency that is almost similar to a sponge-cake.

I hope you enjoy this mango cake as much as my family and I did! Dig in! πŸ™‚

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Print Recipe
Mango Pound Cake!
Prep Time 15 minutes
Cook Time 1,5 hours
Servings
pieces
Ingredients
Prep Time 15 minutes
Cook Time 1,5 hours
Servings
pieces
Ingredients
Recipe Notes
  1. Preheat oven to 170Β° Celcius. Prepare a 20cm cake pan with butter and flour. Rub with butter and dust with flour.
  2. Using a hand mixer, mix together room temperature butter and sugar until creamy. The sugar should be fully dissolved.
  3. Turn mixer setting to low and add in 2 eggs (one at a time), blend well after adding each egg. Add coconut milk, oil, and 1/2 cup of mango pulp while mixing. Mix on low setting for about 4-5 minutes until theΒ  mixture is fully incorporated and creamy.
  4. In a bowl, add flour and baking powder. Slowly sift the flour mixture into the wet mixture, 1/3 at a time. Fold the flour mixture in with a spatula.
  5. Add remaining mango pulp into the mixture.
  6. Do not overmix! Gently fold in the mango mixture.
  7. Transfer the batter into the cake pan and bake for 60-70 minutes or until golden brown and it withstands the toothpick test! πŸ™‚
  8. Leave cake in pan to cool for 5-10 minutes.
  9. Loosen the edges with a knife and let cake cool on a cooling rack.
  10. Cool the cake completely before slicing
  11. You can add a few sliced up mango pieces and confectionars sugar for decoration!


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