Tropical Oatmeal Mango Cake Recipes

TROPICAL OATMEAL-MANGO CAKE

Steps:

• Use about 1/2 tablespoon butter to grease a 10- to 11-inch springform pan. Dust with 2 tablespoons sugar. Heat oven to 350 degrees.
• Place oats in dry skillet, and toast until light brown. Transfer to bowl, and add 1 1/4 cup hot water. Set aside. Sift flour with cinnamon, nutmeg, baking soda and salt.
• Mix 1 cup granulated sugar and 1 cup brown sugar in bowl of electric mixer. Beat in eggs until smooth and mixture falls back in a ribbon when beater is lifted. Fold in vanilla, softened oats and mango. Fold in flour mixture.
• Transfer batter to pan, place in oven and bake for 45 minutes, until cake tester comes out clean and surface is lightly browned. Remove from oven. Turn on broiler.
• Mix pecans with remaining butter and remaining brown sugar. Stir in cream, and fold in coconut. Gently spread this mixture on top of cake.
• Place cake under broiler, and broil until surface is bubbly and lightly browned. Watch carefully so topping does not burn. Transfer cake to rack, and allow to cool before removing sides of pan.

TROPICAL COCONUT CAKE WITH MANGO CENTER

Steps:

• Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
• Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
• Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
• Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
• Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
• Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
• Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.

TROPICAL OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats, coconut, nuts and dried fruits.
• Drop dough by rounded tablespoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.

MANGO TROPICAL DELIGHT CAKE

Steps:

• Grease a square cake pan (23cm) and line with baking paper.
• Combine the mango, banana and pineapple in a large bowl and mix well.
• Add the eggs, coconut, butter, sugar and flour.
• Mix until combined.
• Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked.
• Stand cake in the pan for 5 minutes, before turning out onto a rack to cool.
• Serve decorated with extra mango and wedges of lime.