This mango and coconut cake is definitely one to make in the summertime. Or anytime a tropical craving takes over!
Do you have leftover mangoes?
The other day I was on a mission to clean out the fridge and use some of the "overabundant" items hiding in there.
I also wanted to clear the pantry of those packets and bottles that were not entirely empty.
You know the ones.
I'm sure most people are familiar with this scenario. I was this close to getting rid of them, but I knew that I could save the overripe mango flesh and use it somehow.
So I made a cake…I know. Another cake.
But I quite like that I came up with this tropical-inspired mango and coconut cake. I was after a "summery" cake.
Something similar to my "happy cake" - my healthy olive oil cake.
So I threw everything in together and hoped for the best!
Mango and coconut cake - a tropical vibe
The mango flavour wasn't as strong as I was hoping for. It was more of a background flavour.
The desiccated coconut added a slight chewiness to the whole cake. It gave off that fantastic, familiar, coco-nutty flavour that people either love or hate.
The passionfruit glaze, on the other hand, is quite impressive. For the last few weeks, I somehow could not get my hands on fresh passionfruit. Thinking there was some kind of conspiracy, I gave up!
Anyway, I found a can lurking in the pantry and used that to glaze my cake.
Don't judge!
I bought it in a jetlagged daze one day at the supermarket and as you can see it came in quite handy.
Enjoy this mango and coconut cake!
📋 Recipe
Mango And Coconut Cake
Ingredients
- 230 g spelt flour, white
- 100 g desiccated coconut
- 2 tsp baking powder
- 50 g brown sugar
- 1 pinch salt
- 100 g butter, melted
- 80 ml honey
- 350 g mango, pureed flesh
- 2 eggs
- 170 g passionfruit, pulp only
- 1 tsp cornflour
- 1 tbsp water
Instructions
- Preheat your oven to 180 deg C (fan-forced) and grease a 25cm bundt cake tin.
- In one bowl combine the flour, coconut, baking powder, sugar and salt. Stir to combine thoroughly and set aside.
- In another bowl, combine the melted butter, honey, mango, and eggs. Stir well ensuring it is all mixed and pour into the bowl with the dry ingredients. Stir to combine thoroughly and pour into a bundt cake tin. Bake in the oven for 35-40 mins until a skewer inserted comes out clean. Allow the cake to rest for 20 mins before inverting onto a cake cooler.
- Place the passionfruit pulp in a small saucepan over medium-high heat. Stir the cornflour with the water to make a paste and stir into the passionfruit. Allow it to cook for a few mins before it thickens. Allow to cool before using.
- Pour the passionfruit glaze over the cake and serve immediately.
Rosa
A heavenly cake. Marvellous flavours and texture.
Cheers,
Rosa
Tori Cooper
I totally do the same thing when ingredients start piling up and going bad. I love how you chose to use these. This cake looks and sounds as perfect as if you planned it!
citrusandcandy
Ugh the beauty of it!! *googly eyes*
Abby | Lace & Lilacs
Oh my goodness. This cake is stunning!! What perfect photos.
Alison Borgas
I just love mix and stir cake recipes! But if I had just thrown everything together like that, it sure as hell wouldn't look so delicious as this does! 😉
Sara (Belly Rumbles)
I am really not a creative soul when it comes to the bits and pieces dying in my fridge. This looks awesome and the best use I have seen for a can of passionfruit pulp. BTW, I happen to have some in my pantry too and probably can't use the jet lagged excuse :p
john | heneedsfood
I love a bit of a pantry/fridge spring clean. And you know what? I also have a tin of passionfruit pulp in the back of the pantry. I don't even know how it got there!
AmandaChewTown
Mango and Coconut are your toothsome go to flavours this summer... and I love it!
Nagi | RecipeTin Eats
I'm finally here! Amanda has been talking about you from the minute I met her and I kept meaning to come and "discover" your blog. I'm losing myself in your gorgeous photos and food. I can see why she idolises you so much. Your talent is incredible. 🙂