Mango Coconut Loaf Cake Recipes

MANGO COCONUT LOAF CAKE

Steps:

• Line a 9 X 4 inch loaf pan with parchment paper
• In a bowl add the flour, baking powder, baking soda and the desiccated coconut.
• In a separate bowl, mix the oil and the sugar together.
• Add eggs one at a time and mix well after each addition
• Add the dry ingredients to the wet ingredients
• Then gently fold in the diced mangoes to the batter
• Bake at 180 degrees in a preheated oven for 30-40 mins

COCONUT & MANGO SPONGE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
• Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.

CREAMY MANGO LOAF CAKE

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.