Mango Coconut Loaf Cake Recipes

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CREAMY MANGO LOAF CAKE



Creamy Mango Loaf Cake image

For a refreshing finale, I dresses up prepared angel food cake with a handful of items; this recipe is the luscious result. If your family doesn't like mango, replace it with a cup of any other diced fruit. It tops off a meal deliciously.-Linda McLyman, Syracuse, New York

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 5

1-1/4 cups cold fat-free half-and-half
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 medium mango, peeled and diced
1 loaf-shaped angel food cake (10-1/2 ounces)
1 medium kiwifruit, peeled and sliced

Steps:

  • In a large bowl, whisk half-and-half and pudding mix for 2 minutes. Fold in mango., Cut cake horizontally into three layers; spread pudding mixture between layers and over top of cake. Top with kiwi. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 207 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 611mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

MANGO COCONUT CAKE



Mango Coconut Cake image

This recipe was on the packaging of my new Nordic Ware bundt pan. Peaches can be used instead of mangos.

Provided by Bren in LR

Categories     Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 9

3/4 cup coconut, toasted, divided
1 (18 1/4 ounce) package vanilla cake mix (or yellow)
1 cup milk
1/4 cup light rum (or water)
1/3 cup butter, softened
2 eggs
1/2 teaspoon nutmeg
1 cup chopped mango (about 1 mango)
2 teaspoons flour

Steps:

  • Preheat oven to 325 degrees and grease bundt cake pan.
  • Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
  • In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
  • In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
  • Spoon into prepared pan until 3/4 full.
  • Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
  • Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.

Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.8, Cholesterol 36.2, Sodium 264.5, Carbohydrate 28.8, Fiber 1.2, Sugar 15.8, Protein 3.1

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