Super Moist Mango Coconut Cake
This recipe makes a delicious mango coconut cake. The cake is fluffy and moist with lots of mango pieces throughout the whole cake so you get some mango in every bite.
Servings: 20 servings
Calories: 255kcal
Ingredients
For the Cake
- 320g self-raising flour
- 50g desiccated coconut
- 1 teaspoon salt
- 1 teaspoon bicarbonate soda
- 85g unsalted butter soft at room temperature
- 280g caster sugar
- 90ml vegetable oil
- 2 teaspoon vanilla extract
- 4 medium eggs room tempertaure
- 175ml natural yoghurt room temperature
- 160ml coconut milk
- 270g mangoes (weight without skin and stone) chopped
For the Glaze
- 100g icing sugar
- 20ml coconut milk
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 13 x 9-inch (35 x24cm) baking tin with parchment paper. The tin should be around 3 inches deep.
- To a large bowl add the flour, desiccated coconut, salt and bicarbonate soda. Whisk them together and set aside.
- To a stand mixer bowl or a large mixing bowl add the butter, sugar and oil. Using a paddle attachment, cream them together on a medium speed until light and fluffy (around 2 minutes). Add in the vanilla extract and combine then add the eggs one by one, mixing between each egg.
- Mix in the yoghurt and coconut milk then mix in the dry ingredients set aside earlier. Using a spatula gently fold in the chopped mangoes then pour the batter into the baking tin and bake for 45 - 50 minutes. Use a cake tester to ensure it is baked throughout. Allow the cake to completely cool in the tin before adding the glaze.
- For the glaze, combine the icing sugar and coconut milk then drizzle on the top of the cake and finish it off by sprinkling some desiccated coconut on top of the icing.