I hope all you mothers out there had a wonderful Mother’s Day. Thank you for your warm wishes. I had a pretty relaxing one with minimal work in the kitchen. Ro-Ri San prepared breakfast and we went out for family style Italian food for lunch. It was delicious and very filling. With mango cake and panna cotta for tea, we were stuffed. This worked out nicely as we only needed a simple and light dinner.
Mango is one of my favorite fruits and I like using it in desserts when in season. With the Orange Coconut Cake recipe as a guide, I made this cake Friday evening and frosted it on Saturday. The cake was moist and dense and could stand on its own but the cream cheese frosting made it even better.
Cream cheese frosting is delicious and not too sweet. This smooth and creamy frosting goes well with most cakes.
- 1¾ cups (260g) all-purpose flour
- 1 tsp baking powder
- ½ cup (110g) butter
- 2/3 cup (150g) sugar
- 2 large eggs
- ¾ cup (180ml) mango puree
- ½ (120ml) cup milk
- ½ tsp baking soda
- 8 oz (225g) cream cheese
- 2 tbsp (30g) butter, softened
- 1 tsp vanilla
- ¾ cup powdered (icing) sugar
Grease and lightly flour a 9×5 inch loaf pan. Preheat oven at 350°F (180°C).
In a medium sized bowl, combine flour and baking powder. Set aside.
In a large bowl cream butter and sugar until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Add flour mixture, mango puree, milk and beat on low speed until just combined.
Pour batter into prepared pan. Bake for 50 minutes or until a wooden pick inserted in the center comes out clean.
Cool on wire rack for 10 minutes. Remove from pan and allow to cool completely.
In a large bowl, beat together cream cheese, butter, and vanilla till light and fluffy, about 2 minutes. Gradually beat in powdered sugar until smooth and creamy, another 2 minutes.
Spread onto cooled cake.
Decorate as desired. I used small pieces of dried mangoes to give it a pop of color.
Serve it in thick slices with a side of mango hedgehog.
Enjoy…..and have a wonderful day!