Coconut and Mangoes Cake
Mmm, this Coconut and Mangoes Cake is a delicious treat! Creamy butter, sweet mango and coconut yogurt, all wrapped in a fluffy and golden cake. Perfect for those warm summer days, or for a cozy night in. Enjoy it with a dollop of coconut yogurt or cold - delicious either way!
Lately, I've become incredibly inspired by combining the bright and sweet flavors of coconut and mangoes together in cakes! It's a classic tropical combination, and it just brightens up your day instantly. So I've decided to share with you all my delightful Coconut and Mangoes Cake recipe, and I'm sure you're going to love it!
This Coconut and Mangoes Cake is bursting with sweetness, texture, and flavor! A moist and fluffy sponge, filled with cubes of sweetness mangoes and lightly sprinkled with coconut flakes – this is one cake you just can't resist. Plus, not only does it look and taste delicious, but it's still really simple to make, so you don't have to worry about a thing!
So, what are you waiting for? Bring the flavours of a fabulous tropical paradise to your kitchen, and try this delightful Coconut and Mangoes Cake for yourself! You won't be disappointed.
Why You’ll Love This Coconut and Mangoes Cake Recipe
These are all the reasons I'm loving this Coconut and Mangoes Cake recipe:
It's tropical: Revel in the sweet and tantalizing taste of the tropics with this Coconut and Mangoes Cake! The combination of mango and coconut will transport you to a far away paradise with every bite.
It's vegan: This delicious cake is the perfect vegan dessert to enjoy with friends and family. With a few simple swaps you can have a delicious and totally plant-based treat.
It's light and fluffy: Enjoy the light and fluffy texture of this Coconut and Mangoes Cake without worrying about the calories! Perfect for a guilt-free treat.
Coconut and Mangoes Cake
Mmm, this Coconut and Mangoes Cake is a delicious treat! Creamy butter, sweet mango and coconut yogurt, all wrapped in a fluffy and golden cake. Perfect for those warm summer days, or for a cozy night in. Enjoy it with a dollop of coconut yogurt or cold - delicious either way!
Ingredients
- 425g can sliced mango in syrup, drained
- 200g butter, softened
- 225g golden caster sugar
- 4 large eggs
- 200g self-raising flour
- 50g desiccated coconut, plus 3 tbsp for sprinkling
- 140g Greek-style coconut yogurt
Instructions
- Step 1: Preheat oven to 180C/160C fan/gas 4. Coat the 20 x 30cm baking tin with oil or butter and line with two strips of parchment paper crossing over each other. Pat the mango pieces dry with a paper towel and slic them into 3cm cubes, set aside.
- Step 2: Combine the butter and sugar in a bowl and mix until fluffy and creamy. Incorporate the eggs one at a time, blending thoroughly between each addition. Utilize a spatula to fold in the flour and coconut, then the diced mango and yogurt. Gently pour the batter into the tin and spread out evenly. Top with a light scattering of coconut before baking for 30 minutes until risen, golden, and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool for 10 minutes in the tin, then transfer to a cooling rack. Serve warm with a dollop of coconut yogurt or enjoy cold. This cake will keep in a tin for up to 3 days.
