Rich and moist Banana Coconut Cake with Cream Cheese Frosting, perfectly satisfying for mid-morning snack…
Mango Coconut Pound Cake
Do not dump your over ripe mangoes. Put it to good use in this moist and flavorful Mango Coconut Pound Cake.
Summers in Minnesota can be rather hot and humid. It has been raining the past week and so the humidity is high. The air is just laden with moisture. The ground is moist and covered with dew in the mornings. It is not the most comfortable feeling in the world.
Use Over Ripen Mangoes in This Mango Coconut Pound Cake
When the weather is like that, fruits that sit in the basket on the counter ripen very quickly. The relatively green mango that I had bought recently turned a little too soft for my liking. Not wanting to throw it away, I decided to put it to good use in this Mango Coconut Pound Cake.
It was quite a big mango and so one was sufficient to flavor the cake. I peeled the mango and cut it up the best I could. Since it was quite soft, there was no need to puree it. I simply folded in the mango towards the end so that bits of it can be seen throughout the cake.
Instead of regular milk, I decided to use coconut milk instead. While I was at it, I added one third cup of unsweetened dried grated coconut. It was all good and the cake came out beautifully moist and flavorful.
Tools Used in Making This Mango Coconut Pound Cake
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• Hamilton Beach Power Deluxe Hand Mixer
• KitchenAid Professional 5 Plus Series Stand Mixers – Metallic Chrome
• Stainless Steel 5 Inch Fine Mesh Flour Sifter
Mango Coconut Pound Cake
Do not dump your over ripe mangoes. Put it to good use in this moist and flavorful Mango Coconut Pound Cake.
Ingredients
- 1¾ cup all-purpose flour (265g)
- 1½ tsp baking powder
- 1¼ sticks butter (softened) (2/3 cup/141g)
- ¾ cup sugar (165g)
- 3 large eggs
- 1 large ripe mango (peeled and diced)
- ½ cup coconut milk (120ml)
- ⅓ 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.
- Cream butter and sugar in a large bowl until light and fluffy. This will take about 2 minutes.
- Beat in eggs, one at a time until combined.
- Add half the flour mixture and half of the coconut milk. Beat on low speed. Then add remaining flour mixture, coconut milk, and unsweetened dried grated coconut. Continue to beat until combine. Fold in mango with a spatula.
- Pour batter into prepared pan. Bake for 55 minutes or until wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes, remove and cool on wire rack.
Nutrition
Calories: 287kcal
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Enjoy…..and have a wonderful day! 😎
Perfect!
Made this because I had 3 overriped mangoes left. I didn’t have the dried coconut, but the result was delicious. I’ll be keeping this recipe.
Made this last night for a Thai-themed dinner – very yummy. Realized at last minute didn’t have butter, so used the coconut oil I had left + 1 mashed banana. Also threw in the zest of a big lime. Was a bit worried about final product/texture but it was moist, dense and flavourful, so we were happy. Served it with homemade coconut ice cream and some fresh sliced mango. Thank you for the recipe!
Glad to hear the recipe turned out well for you even with the substitutions. I like the idea of serving it with coconut ice cream and sliced mangoes. Sounds delicious! 🙂