Description
A soft mango-infused cake topped with whipped coconut cream for a refreshing tropical dessert that’s light, creamy, and full of fruity flavor.
Ingredients
For the Cake
- 2 ripe mangoes (or substitute peaches)
- ½ cup unsalted butter (or margarine for dairy-free)
- ½ cup brown sugar
- ¾ cup granulated sugar
- 1 cup mango puree (fresh or canned)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
For the Coconut Cream Topping
- 1 can full-fat coconut milk (refrigerated overnight)
- 2 tablespoons sugar or honey
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line an 8- or 9-inch cake pan.
- Blend mangoes into a smooth puree if using fresh fruit.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and both sugars until fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla and mango puree.
- Gradually fold in dry ingredients until just combined.
- Pour batter into prepared pan.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool completely.
- Scoop chilled coconut cream from the can and whip with sugar until fluffy.
- Spread over cooled cake.
- Chill for 30 minutes before serving.
Notes
- Chill coconut milk overnight for best whipping results.
- Garnish with mango slices or toasted coconut flakes.
- Avoid overmixing the batter for a softer texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes