Description
A deliciously moist mango coconut cake, perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0 tsp baking soda
- 0 tsp salt
- 0 cup coconut sugar
- 0 cup shredded coconut (unsweetened)
- 1 cup mango purée (fresh or thawed)
- 0 cup coconut milk (full fat)
- 0 cup coconut oil (melted)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 0 cup fresh mango (diced, optional)
- fresh mango cubes (for topping)
- toasted coconut flakes (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch pan with parchment paper.
- Whisk flour, baking powder, baking soda, salt, coconut sugar, and shredded coconut.
- Blend mango into a smooth purée. Measure 1 cup.
- Whisk mango purée, coconut milk, coconut oil, lemon juice, and vanilla together.
- Combine wet and dry ingredients gently. Do not overmix.
- Fold in diced mango if using.
- Pour into pan and bake for 35–40 minutes. Cool completely.
- Top with fresh mango cubes and toasted coconut flakes.
Notes
- For best results, use fresh mango purée.
- Allow the cake to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg