Mangoes and coconut make a beautiful pairing in this tropical-inspired summer cake.
Course Dessert
Cuisine Tropical
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Servings 8serves
Calories 405kcal
Author Peter G
Ingredients
230gspelt flourwhite
100gdesiccated coconut
2tspbaking powder
50gbrown sugar
1pinchsalt
100gbuttermelted
80ml honey
350gmangopureed flesh
2eggs
170gpassionfruitpulp only
1tspcornflour
1tbspwater
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.