Introduction
Indulge in the tropical flavors of the Mango Coconut Loaf Cake, a delightful treat that brings the essence of summer to your kitchen. This cake combines the sweetness of ripe mangoes with the creamy richness of coconut, creating a moist and flavorful dessert that’s perfect for any occasion. Whether enjoyed with a cup of tea or presented as a charming centerpiece at a gathering, this loaf cake is sure to impress.
Detailed Ingredients with measures
Mango puree – 1 cup
Coconut milk – 1/2 cup
All-purpose flour – 2 cups
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Salt – 1/2 teaspoon
Sugar – 3/4 cup
Eggs – 2 large
Vegetable oil – 1/4 cup
Vanilla extract – 1 teaspoon
Shredded coconut – 1/2 cup
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (approximately 8 servings)
Detailed Directions and Instructions
Preparation
Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper, allowing some overhang for easy removal of the cake later.
Mixing Dry Ingredients
In a bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
Mixing Wet Ingredients
In a separate large bowl, combine melted coconut oil, sugar, and eggs. Whisk them together until the mixture is smooth and pale.
Incorporating Coconut Milk
Stir in the coconut milk and vanilla extract into the wet ingredients mixture, mixing until well incorporated.
Combining Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Adding Mangoes
Fold in the diced mangoes gently into the batter, ensuring they are evenly distributed.
Baking the Cake
Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Serving
Slice the cooled loaf cake and serve. It pairs well with a cup of tea or coffee.
Notes
Ingredient Substitutions
You can substitute coconut oil with unsalted butter for a different flavor.
Mango Alternatives
If mangoes are not in season, you can use other fruits like pineapple or peaches.
Storage Instructions
The loaf cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.
Freezing the Cake
This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to two months.
Serving Suggestions
Consider serving the cake with a drizzle of coconut cream or a sprinkle of shredded coconut for added flavor.
