Spiced Coconut and Mango Cake
This Spiced Coconut and Mango Cake combines the tropical flavors of ripe mango and coconut with a hint of cardamom and nutmeg. The moist layers are complemented by a light coconut cream frosting, making it a delightful treat for any occasion.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup ripe mango, pureed
- 3 large Eggs
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup coconut cream (for frosting)
- 1/2 cup powdered sugar (for frosting)
Instructions
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Step 1:
Preheat your oven to 350°F (175°C).
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Step 2:
In a large bowl, whisk together the flour, sugar, baking powder, cardamom, nutmeg, and salt.
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Step 3:
In another bowl, mix the mango puree, eggs, coconut milk, and vanilla extract until well combined.
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Step 4:
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded coconut.
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Step 5:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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Step 6:
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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Step 7:
In a bowl, whip the coconut cream until fluffy. Gradually add the powdered sugar and continue to whip until well combined.
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Step 8:
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
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Step 9:
Slice the cake and serve. Enjoy your Spiced Coconut and Mango Cake!