Description
A delicious and tropical dessert featuring layers of mango and coconut cream, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh mango puree
- 1 cup whipped cream
- 1/2 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and mango puree until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- Frost with whipped cream and sprinkle shredded coconut on top.
- Serve chilled and enjoy!
Notes
- For a more intense mango flavor, use ripe mangoes for the puree.
- This cake can be made a day in advance and stored in the refrigerator.
- Garnish with fresh mango slices for an elegant presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mango Coconut Cream Cake, Tropical Dessert, Summer Cake