Embark on a culinary journey to the tropics with this Mango and Coconut Cake, a delightful and easy-to-make dessert that’s perfect for a unique snack or a light end to a meal. The exotic flavors of mango puree and coconut blend harmoniously in this cake, offering a sweet and refreshing taste. Whether enjoyed on its own or accompanied by a creamy cheese spread, this cake is sure to captivate your taste buds with its vibrant flavors and moist texture.
Why You’ll Love This:
- Exotic Flavor Combination: The mango and coconut create a tropical taste sensation.
- Light and Moist: Perfect for those who prefer less heavy desserts.
- Versatile Serving Options: Delicious on its own or enhanced with a creamy cheese spread.
Perfect Occasion: This cake is ideal for summer gatherings, brunches, or as a delightful afternoon treat. It’s also a great choice for anyone looking to bring a taste of the tropics into their baking repertoire.
Mango and Coconut Cake
Ingredients:
For the Cake:
- 250g mango puree
- 120g semolina
- 40g coconut flour
- 100g sugar
- 1 egg
- 1 packet of baking powder
- 50g melted butter
For the Cheese Cream:
- 100g cream cheese
- 50g mascarpone
- Powdered sugar to taste
Instructions:
- Prepare the Cake: Mix mango puree, semolina, coconut flour, sugar, egg, baking powder, and melted butter. Pour into a 15cm cake pan.
- Bake the Cake: Bake at 180°C for 40-45 minutes.
- Make the Cheese Cream: Blend cream cheese, mascarpone, and powdered sugar until smooth.
- Finish and Serve: Once the cake has cooled, spread the cheese cream on top.
Enjoy this Mango and Coconut Cake, a delightful treat that combines the sweetness of mango with the subtle flavor of coconut, topped with a luscious cheese cream. It’s a simple yet exotic dessert that’s sure to bring a touch of tropical flair to your table.
