Fresh Mango and Coconut Cake with Tart Lime Glaze
Yield: Makes one 8- or 9-inch cake
Prep time: About 1 hour
I unabashedly LOVE mangoes! When the peak of mango season rolls in, I start dreaming up all kinds of ways to serve them. 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. Fabulous!
Ingredients
PreparationIngredients
FOR THE CAKE
- 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 melted butter Add to list
- 2 teaspoons vanilla extract Add to list
- 1 cup finely diced mango Add to list
- Toasted coconut, for garnish Add to list
- Whipped cream and mango slices Add to list
FOR THE GLAZE
- 3 tablespoons lime juice Add to list
- 2 tablespoons melted butter Add to list
- 2 cups powdered sugar Add to list
Preparation
TO MAKE THE CAKE
Preheat oven to 350° F.
Combine the dry ingredients in a large bowl. In a separate bowl, combine the eggs, milk and coconut milk and stir in the butter and vanilla. Pour this mixture into the dry ingredients and stir just until blended. Fold in the diced mango.
Spoon into a buttered and floured 8- or 9-inch cake pan and bake for about 30 minutes or until a skewer inserted in the center comes out clean.
Let the cake cool for about 10 minutes, remove from the pan and transfer to a wire cooling rack. Set the rack on a baking sheet to catch the excess glaze. 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.
TO MAKE THE GLAZE
Combine the ingredients and stir until smooth.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on February 11, 2012.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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