Mango And Coconut Cake
Mangoes and coconut make a beautiful pairing in this tropical-inspired summer cake.
Servings 8 serves
- 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
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.
Calories: 405kcal | Carbohydrates: 51g | Protein: 7g | Fat: 21g | Saturated Fat: 14g