Mango and Coconut Cake

  • Serves: 4 people
  • Prep Time: 40 minutes



  1. In a large bowl, whisk eggs and 1 cup sugar until dissolved and fluffy, add butter, coconut milk, baking powder, baking soda, and vanilla essence.
  2. In a seperate bowl add your flour, desicated coconut and mix, create a well in the centre and pour in your wet ingredients and mix until fully incorportated and smooth.
  3. Add chopped dried mango and mix, in either a greased baking tin or a silicone baking mould, add your batter and bake at 180 degrees for 40 minutes.
  4. Remove cake and allow to cool for 15 minutes.
  5. Whisk your whipping cream until fluffy, fold in toasted desicated coconut and frost your cake.
  6. Add dried mango on top and serve.
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