Mango Coconut Loaf Cake

If you’ve been following my blog this month, you already know how crazy I am about mangoes! I recently made a One Bowl Mango Cake and Gluten Free Jowar Crepes with Mangoes. I wait the whole year for summer, so that I can have all the mangoes in the world. Is there any thing better than ripe and juicy mangoes? This Mango Coconut Loaf Cake takes my obsession at a whole new level. The combination of mango and coconut works beautifully. The loaf is moist and decadent and bursting with flavours of coconut and mango, just how you would want it!

Mango Coconut Loaf Cake

Mango Coconut Loaf Cake Ingredients

This recipe calls for pretty basic ingredients which you might already have in your kitchen. I use regular vegetable oil to make this loaf cake, you can use any neutral oil that you have. Try to avoid using strong oils like mustard oil, as that might overpower the flavour of your cake. Also make sure that the mangoes that you use are fully ripened. You do not want the sour flavour of raw mango in your cake now, do you? This recipe also calls for eggs, but I’ll try doing an eggless one for you soon!

Mango Coconut Loaf Cake 2

How to make Mango Coconut Loaf Cake

This loaf cake is extremely easy to make! You just need to measure together your dry and wet ingredients and then fold them together until combined. I always say this, but make sure you do not over mix your batter. It is very easy to go overboard while mixing, but fold the dry ingredients in the wet ingredients until just combined, otherwise you will end up with a tough cake. Also, because the loaf pan is narrower than a cake pan, the loaf is likely to dome and crack, but that is perfectly normal. In fact, I love how good and rustic that looks!

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Mango Coconut Loaf Cake

 

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Ingredients

• 1+ ¼th (150g) cup flour
• 2 tsp (8g) baking powder
• ½ tsp (3g) baking soda
• ¼th cup (25g) desiccated coconut
• ½ cup (120mL) oil
• 1 cup (200g) castor sugar
• 3 eggs
• 1 cup (165g) diced mangoes

Instructions

1. Line a 9 X 4 inch loaf pan with parchment paper
2. In a bowl add the flour, baking powder, baking soda and the desiccated coconut.
3. In a separate bowl, mix the oil and the sugar together.
4. Add eggs one at a time and mix well after each addition
5. Add the dry ingredients to the wet ingredients
6. Then gently fold in the diced mangoes to the batter
7. Bake at 180 degrees in a preheated oven for 30-40 mins

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