Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 cup ripe mango puree
- 1/2 cup shredded coconut
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- Zest of 1 lime
- 1 tablespoon lime juice
Directions
Preheat oven to 350°F (175°C); grease and line a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, salt, and shredded coconut in a medium bowl.
Cream butter and sugar in a separate bowl until light and fluffy; beat in eggs one at a time, then stir in vanilla extract.
Mix in mango puree and coconut milk until combined.
Gradually fold the dry ingredients into the wet ingredients until just incorporated.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, whip the heavy cream with powdered sugar, lime zest, and lime juice until soft peaks form.
Serve slices of cake topped with a dollop of lime cream.
Frequently Asked Questions
How should I store the Sticky Mango and Coconut Cake to keep it fresh?
Because this cake features fresh lime cream, it should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Allow the cake to come to room temperature for about 20 minutes before serving for the best flavor and texture.
Can I substitute the butter in this cake recipe?
While the recipe calls for 1/2 cup of softened unsalted butter for the best texture, you can potentially substitute it with an equal amount of solid coconut oil if you prefer a stronger coconut flavor. Ensure the coconut oil is softened, not melted, when creaming it with the 3/4 cup of sugar.
What is the best way to ensure my Sticky Mango and Coconut Cake bakes evenly?
To ensure an even bake at the required 350°F (175°C), make sure your 9-inch round cake pan is properly greased and lined with parchment paper on the bottom. Also, ensure your dry ingredients, including the flour and baking powder, are well whisked together before combining them with the wet ingredients.
