Mango Coconut Cake Recipes

Steps:

• Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and set aside.
• Combine the brown sugar and 4 tablespoons of the butter in a small saucepan over medium heat and cook, stirring constantly, until the sugar dissolves and the syrup is bubbling. Bring the mixture to a boil and cook until it turns light amber, about 10 minutes. Carefully pour the butter mixture into the prepared pan and arrange the mango on top, overlapping the slices. Sprinkle the shredded coconut on top and set aside.
• Whisk together the flour, baking powder and salt in a medium bowl and reserve. Beat together the granulated sugar and remaining 8 tablespoons butter in a large bowl with an electric mixer at high speed until light and fluffy, about 6 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Add half of the flour mixture and mix at low speed until just combined. Mix in the milk, then add the remaining flour and mix until just combined.
• Gently spoon the batter into the pan over the coconut and mango and spread evenly. Bake on the middle rack until golden brown and a tester comes out clean, about 1 hour. Let the cake cool in the pan on a rack for 10 minutes.
• Run a thin knife around the inside edge of the pan, then invert a plate over the pan and invert the cake onto the plate. Let the cake cool completely on the plate, at least 20 minutes, then serve at room temperature.

Steps:

• Preheat oven to 325 degrees and grease bundt cake pan.
• Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
• In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
• In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
• Spoon into prepared pan until 3/4 full.
• Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
• Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
• Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.