MANGO COCONUT CAKE RECIPES

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MANGO COCONUT CAKE RECIPE - FOOD.COM



Mango Coconut Cake Recipe - Food.com image

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

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

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, FatContent 11.4, SaturatedFatContent 5.8, CholesterolContent 36.2, SodiumContent 264.5, CarbohydrateContent 28.8, FiberContent 1.2, SugarContent 15.8, ProteinContent 3.1

MANGO, CARDAMOM AND COCONUT CAKE RECIPE | DELICIOUS. MAGAZINE



Mango, cardamom and coconut cake recipe | delicious. magazine image

In this mango cake recipe, Chetna Makan has brought together three of her favourite ingredients to make a lovely celebration cake that looks beautiful and tastes brilliant, too. The freshness of the flavour combination also makes this a perfect summer dessert.

Provided by Chetna Makan

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield Serves 8-10

Number Of Ingredients 16

For the cake
200g unsalted butter, softened, plus extra for greasing
175g golden caster sugar
200g self-raising flour
1 tsp baking powder
1 tsp ground cardamom (seeds from 10-12 pods pounded in a pestle and mortar)
4 large free-range eggs
40g desiccated coconut
2 tbsp coconut cream
For the filling and decoration
300g double cream
200g mascarpone cheese
4 tbsp caster sugar
2 ripe mangoes, stoned and peeled
You’ll also need…
2 x 18cm round cake tins, greased and base-lined with non-stick baking paper

Steps:

  • Heat the oven to 180ºC/160ºC fan/ gas 4. In a large bowl, combine the butter, sugar, flour, baking powder, ground cardamom and eggs and mix with an electric mixer for 2 minutes or until light and creamy. Fold in the desiccated coconut and coconut cream.
  • Divide the batter evenly between the prepared tins and bake for 20-25 minutes or until a skewer inserted into the centre of the cakes comes out clean. Leave the cakes to cool in the tins.
  • To make the filling, whisk the cream, mascarpone and sugar in a bowl until the mixture is thick. Chop the flesh of 1 mango into small pieces and fold it into the cream. Cut the flesh of the other mango into thin strips or cubes, as desired.
  • To assemble, cut each cake horizontally into 2 equal layers. Put 1 layer on a serving plate and spread over it a quarter of the cream icing. Align another cake layer on top and repeat the layering process, ending with a layer of cream icing on the top of the cake. Decorate the top with fresh mango strips or cubes and serve. Leave to stand at room temperature for 30 minutes before serving. Recipe from The Cardamom Trail published by Mitchell Beazley, £20 (octopusbooks.co.uk). Photograph: Nassima Rothacker

Nutrition Facts : Calories 668, FatContent 47.2g (sat fat 30.2g), ProteinContent 7.5g, CarbohydrateContent 51.7g (36.7g sugars), FiberContent 2.9g

More about "mango coconut cake recipes"

NADIYA HUSSAIN MANGO & COCONUT CAKE RECIPE | NADIYA BAKES BBC2
From her BBC2 series Nadiya Bakes, Nadiya Hussain's mango and coconut layer cake is inspired by the flavours of her childhood. An all-in-one method bake, it's an easy showstopper.
From thehappyfoodie.co.uk
  • Prep time: 35 minutes, plus chilling. Cook time: 45 minutes.

    Preheat the oven to 180°C/fan 160°C/gas 4. Line the bases and grease two 20cm deep round cake tins.

    Toast the coconut in a small pan until it is golden and sprinkle into the bases of the cake tins, making sure to evenly distribute it. Toasting it will enhance the flavour (untoasted coconut is no different to the wood chip shavings I lay out for my rabbit). Add the mango in some sort of orderly fashion, straight on top of that coconut.

    The cake is an all-in-one method, so really easy. Pop the yoghurt into a large mixing bowl along with the sugar, eggs, flour, baking powder and salt and  mix until you have a smooth, shiny cake batter. Pour the mixture into the tins and tap the tins a few times on the work surface to level off the top. Bake for 40–45 minutes until golden and a skewer inserted comes out clean. Take the cakes out and leave in the tins to cool for 15 minutes, then turn out and leave to cool completely.

    Meanwhile, make the buttercream by adding the milk to a saucepan with the sugar. As soon as it just comes to the boil, take off the heat and mix, making sure the sugar has melted.

    Now add the egg yolks to a bowl with the cornflour and whisk. In a steady stream pour in the hot milk mixture, making sure to stir all of the time. Pour the mixture back into the pan and heat gently until it all thickens into a really thick custard that coats the back of the spoon. Transfer to a large bowl, cover with clingfilm and leave to cool, then chill in the fridge.

    When chilled, whisk the custard mix, then add a good tablespoon of butter at a time, whisking after each addition. Keep whisking until you have a really stiff, pipeable buttercream. Pop into a piping bag.

    Take the first cake, with the fruit side facing upwards, and arrange on a serving dish. Pipe swirls of the buttercream all around the edge and then in the centre, covering the top of the cake. Pop the other cake on top and make the same swirls around the edge, avoiding the middle and leaving gaps between the swirls.

    Pour the mango pulp into the centre, allowing it to drip down the sides. Sprinkle it with the toasted coconut and serve the cake with Greek yoghurt.

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MOIST MANGO POUND CAKE RECIPE | CHEFDEHOME.COM

This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests.

Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. Isn't it?

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Can you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Even at thought of making something sweet, my "savory" mind redirects me to a different route! 

Perfect Baked Single Layer Mango Pound Cake | chefdehome.com

For similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch. 

I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Trust me, on contrary to box-mix, or artificial flavored cakes....... fresh fruit based cakes taste even BETTER the next day. 

Moist Mango and Coconut Pound Cake | chefdehome.com

Pound cakes are mostly served dusted with powdered sugar. One reason, because these cakes are so rich and moist, that icing or frosting is not required!

To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream. Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste.  

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PS: To make this cake fully dairy free, you have to replace butter with canola oil, coconut oil or cocoa butter.

Single Layer Moist Mango Pound Cake | chefdehome.com

Always Make from Scratch!

For an authentic homemade texture, I bake everything from scratch and always use unbleached all-purpose flour or gluten free nut-flours for baking breads and cakes. For home baking, I don't want that fine texture which is courtesy of extra fine-ground flours like cake flours. Trust me, more fine the flour is; more mess it creates in our body. 

I always have a container of all-purpose flour in pantry and I use it for almost everything. A good quality unbleached all-purpose flour is really good enough for most home baking. In-fact, while baking breads, I add a portion of Whole Wheat Flour to incorporate whole wheat nutrition into many baked goods.

One simple question to ask: Why are we baking at home? In my books, to keep it health-friendly, wholesome, and yet tasting good. In my honest opinion, if you need those fine, pure-white cakes, it is cheaper to buy one from store! But! Caution! It also comes laden with lots of unhealthy ingredients like - bleached extra-fine flours, corn syrup, artificial preservatives, and artificial flavor enhancers.


Moist and Rich Mango Pound Cake for Family | chefdehome.com

While baking a Pound Cake or any cake in general, a few things I always keep in mind:

1) Always use room temperature ingredients. (Never use fridge-cold ingredients, ever!)
2) Always make sure oven is well preheated.
3) Always measure ingredients properly.
4) Never over-bake the cake.
5) Don't over-mix the batter.
6) Don't remove cake from pan too early or too late.

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And above all, always follow the recipe :)

Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com

Even though this is my first seasonal cake of the year...... I'm certain, my love for seasonal fruits and twisted classics have made to blog before.

Here are few of my favorites so far:

1. Coconut and Orange Marmalade Cake

2. Clementine Cake

3. Egg-less Mango Cake with Chocolate Glaze

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Specially, if you are looking for an eggless cake, I highly recommend trying the Egg less Mango Cake with Chocolate Glaze. Try this recipe and you will be surprised - how moist, rich, and delicious an egg-less cake can be!

Homemade Rich and Moist Coconut and Mango Pound Cake | chefdehome.com

Don't wait friends! Weekend is finally here! Go get some mangoes, make Mango Pound Cake and enjoy with family!

Have a great weekend! -Savita


From chefdehome.com
Total Time 1 hours 20 minutes
Category Snack, Dessert, Cake
Cuisine American
  • Then loosen the edges with knife and flip the cake on cooling rack. Cool the cake completely before slicing.
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COCONUT & MANGO SPONGE RECIPE | BBC GOOD FOOD
This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale
From bbcgoodfood.com
Total Time 50 minutes
Category Dessert, Treat
Calories 360 calories per serving
  • 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.
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NADIYA'S MANGO AND COCONUT CAKE RECIPE - BBC FOOD
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MANGO COCONUT CAKE - THE ITSY-BITSY KITCHEN
1 cup unsalted butter at room temperature 2 tablespoons cream of coconut 2 to 4 tablespoons whole milk or heavy cream as needed 1/2 teaspoon coconut extract 1/4 teaspoon salt 3 1/2 to 4 cups powdered sugar 1 cup toasted flaked coconut for garnish if desired+
From itsybitsykitchen.com
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MANGO COCONUT CAKE - ORGANIZED ISLAND
Apr 26, 2019 · Instructions. Cream butter in a bowl. Add eggs and blend. Add cake mix and mix well. Fold in mango and shredded coconut. Bake in a greased 9 x 12 pan at 350º oven for 30-35 minutes . or until toothpick comes out clean. Let cool. Frost with Buttercream Frosting (recipe below) Top with chopped Macadamia nuts.
From organizedisland.com
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MANGO COCONUT CAKE | EASY SUMMER DESSERT | DELICIOUS EVERYDAY
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COCONUT AND MANGO YOGURT CAKE RECIPE - LOVEFOOD.COM
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MANGO COCONUT LOAF CAKE - BAKE WITH SHIVESH
May 03, 2019 · 1 cup (200g) castor sugar. 3 eggs. 1 cup (165g) diced mangoes. Instructions. 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.
From bakewithshivesh.com
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CHEF JEENAS FOOD RECIPES: MANGO AND COCONUT EASY CAKE RECIPE
Jan 22, 2008 · Cream together the low fat margarine and caster sugar. Add the polenta ( corn meal) coconut and baking powder mix well. Mix in the maple syrup then the juices from the tin of mangoes. Place mango slices at the bottom of a round cake tin (you do not need to grease the tin).
From jeenaskitchen.blogspot.com
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MANGO COCONUT BUNDT CAKE - NORDIC WARE
Sprinkle bottom and up the sides with ¼ cup of the toasted coconut. In large bowl, combine cake mix, milk, rum, butter, eggs and nutmeg. Mix on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir together the mango, remaining ½ cup of the toasted coconut and flour. Fold into cake batter.
From nordicware.com
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MANGO COCONUT CAKE - BAKING WITH BLONDIE
The coconut pairs perfectly with mango curd, and the toasted coconut is simply a must for this cake for both texture and flavor. Thankfully, it’s not a tricky cake to make, and with all the summertime fun you’re having, this cake won’t make you skip a beat for a second.
From bakingwithblondie.com
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MANGO COCONUT CAKE - ORGANIZED ISLAND
Apr 26, 2019 · Instructions. Cream butter in a bowl. Add eggs and blend. Add cake mix and mix well. Fold in mango and shredded coconut. Bake in a greased 9 x 12 pan at 350º oven for 30-35 minutes . or until toothpick comes out clean. Let cool. Frost with Buttercream Frosting (recipe below) Top with chopped Macadamia nuts.
From organizedisland.com
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MANGO COCONUT POUND CAKE - ROTI N RICE
Sep 03, 2015 · 1 large ripe mango (peeled and diced) ½ cup coconut milk (120ml) ? cup unsweetened dried grated coconut (20g) Instructions. Grease and flour an 8-in x 4-in loaf pan. Preheat oven to 350°F (180°C). Sift all-purpose flour and baking powder into a medium sized bowl.
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6-INGREDIENT MANGO-COCONUT BUNDT CAKE - PALATABLE PASTIME
Mar 24, 2020 · My recipe of the day is for a 6-ingredient Mango-Coconut Bundt cake for Spring Sweets Week. So much fun with so few ingredients! I had so much fun not so long ago making up a 5-ingredient Bundt cake for the Bundt Bakers group that I decided to dabble in this new scheme again.
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UPSIDE-DOWN MANGO CAKE RECIPE | MARCELA VALLADOLID | FOOD ...
Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the ...
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KHEK MA-MUANG (THAI MANGO CAKE) RECIPE
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COCONUT MANGO CREAM CAKE - GRETCHEN'S VEGAN BAKERY
Aug 17, 2021 · Build the cooled cake layers with the mango cream and chopped mangoes in each layer; Ice the cake with the remaining coconut whipped cream and garnish with toasted coconut flakes and mango pieces on top or prepare the mango topping recipe as follows; For the Mango Topping: Combine the sugar with the cornstarch and whisk to combine well
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