Mango Coconut Cake with Lime Glaze
Yield: 1 (8- or 9-inch) cake
Not many things beat a perfectly ripe mango eaten out of hand, but this cake just may! I love the sweet, toasty scent of the coconut and the silky finish of the super tart lime glaze.
- 1 1/2 cups unbleached flour Add to list
- 1 teaspoon baking powder Add to list
- 1 teaspoon baking soda Add to list
- 1 teaspoon salt Add to list
- 1 cup packed brown sugar Add to list
- 1/2 cup shredded coconut Add to list
- 2 large eggs, beaten Add to list
- 1/4 cup milk Add to list
- 1/4 cup coconut milk Add to list
- 1/3 cup plus 2 tablespoons melted butter Add to list
- 2 teaspoons vanilla extract Add to list
- 1 mango - peeled, pitted and finely diced (about 1 cup) Add to list
- 3 tablespoons lime juice Add to list
- 2 cups powdered sugar Add to list
- Toasted coconut, for garnish Add to list
- Whipped cream and mango slices, for serving Add to list
Preheat oven to 350° F. Butter and flour a 9-inch cake pan.
Combine flour, baking powder, baking soda, salt, brown sugar and coconut in a large bowl. In a separate bowl, combine eggs, milk and coconut milk; stir in 1/3 cup butter and vanilla. Pour wet mixture into dry ingredients and stir just until blended. Fold in diced mango.
Spoon batter into the prepared pan and bake for about 30 minutes, until a skewer inserted in the center comes out clean.
Cool cake for 10 minutes, then remove from the pan and transfer to a wire cooling rack. Set the rack on a baking sheet to catch the excess glaze.
To make the glaze, combine lime juice, 2 tablespoons melted butter and powdered sugar; stir until smooth.
Poke holes all over the surface with a skewer. Pour the glaze over the cake and sprinkle with toasted coconut. Serve warm or at room temperature with whipped cream and mango slices.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 11, 2012.