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Tropical Mango Coconut Cake

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This tropical-inspired Mango Coconut Cake is like summer vacation on a plate. Made with chewy coconut flakes, fresh mango purée, and a sticky sweet-tart passionfruit glaze, it’s moist, light, refreshing, and delicious!

Ingredients

Scale
  • 230 g all-purpose flour
  • 100 g desiccated coconut
  • 2 tsp baking powder
  • 50 g brown sugar
  • 100 g butter, melted
  • 80 ml honey
  • 350 g mango purée (see note 1)
  • 2 eggs
  • 170 g passionfruit pulp (for glaze)
  • 1 tsp cornflour (for glaze)
  • 1 Tbsp water (for glaze)

Instructions

  1. Preheat oven to 180 °C (350 °F, fan-forced) and grease a 25 cm (10 in) bundt pan.
  2. In a medium bowl, whisk together flour, desiccated coconut, baking powder, brown sugar and a pinch of salt; set aside.
  3. In another bowl, combine melted butter, honey, mango purée and eggs; stir until smooth.
  4. Fold wet ingredients into dry ingredients until just combined.
  5. Pour batter into prepared pan and bake for 35–40 minutes, or until a skewer comes out clean and cake is golden.
  6. Cool in pan for 15 minutes, then invert onto a wire rack.
  7. For passionfruit glaze, heat passionfruit pulp in a small saucepan; whisk cornflour and water into a slurry and stir into pulp.
  8. Cook, stirring, until thickened; remove from heat and let cool slightly.
  9. Drizzle glaze over cooled cake and serve.

Notes

  • Use fresh ripe mango or frozen mango chunks for purée.
  • Grease every nook of the bundt pan to prevent sticking.
  • Glaze only just before serving; glazed cake keeps at room temp for up to 2 days.
  • Allow eggs to come to room temperature to avoid seizing the melted butter.

Nutrition

Keywords: mango coconut cake, tropical cake, passionfruit glaze

Find it online: https://zesticook.com/tropical-mango-coconut-cake/