MANGO TROPICAL DELIGHT CAKE
Make and share this Mango Tropical Delight cake recipe from Food.com.
Provided by dale7793
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Grease a square cake pan (23cm) and line with baking paper.
- Combine the mango, banana and pineapple in a large bowl and mix well.
- Add the eggs, coconut, butter, sugar and flour.
- Mix until combined.
- Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked.
- Stand cake in the pan for 5 minutes, before turning out onto a rack to cool.
- Serve decorated with extra mango and wedges of lime.
Nutrition Facts : Calories 3692.6, Fat 143.4, SaturatedFat 90.3, Cholesterol 901.6, Sodium 1130.8, Carbohydrate 569.5, Fiber 21.5, Sugar 350.7, Protein 52.8
TROPICAL COCONUT CAKE WITH MANGO CENTER
Hidden inside this moist coconut cake is a sweet river of mango puree. Cut open the Bundt and watch it ooze out.
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven 350 degrees F. Spray a 10-cup Bundt pan with cooking spray.
- Whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites and 3/4 cup water in a large bowl until completely smooth. Pour into the prepared bundt pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes. Flip the cake out onto a wire rack and place the rack over a baking sheet; let cool completely, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
- Put the chocolate in a medium heat-safe bowl. Put the cream in a medium microwave-safe bowl and microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until completely smooth. Refrigerate until cooled, about 20 minutes.
- Pour the ganache over the cake, making sure to cover the cake completely and letting any excess drip down into the baking sheet beneath the rack. Cover the top and sides with 1 cup of the coconut. Refrigerate until the chocolate is hardened, about 30 minutes.
- Meanwhile, put the mangoes in a blender and puree until smooth. Pour 1 1/2 cups puree into a small saucepan (reserve any leftover puree for another use).
- Stir the sugar into the saucepan with the puree and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Whisk the cornstarch with 1 1/2 teaspoons water in a small bowl until smooth. Pour into the mango mixture and cook until slightly thickened, about 1 minute. Transfer to a small bowl and let cool at room temperature, about 20 minutes.
- Transfer the cake to a serving platter. Pour the mango puree into the hole in the center of the cake, letting it come all the way up to the top but not dripping over the sides. Sprinkle the remaining 1/4 cup coconut on top of the mango puree to cover it completely. Slice the cake, pull out a piece and watch the mango ooze out.
MANGO UPSIDE-DOWN CAKE
Dancing with the flavors of the tropics is simple when mangoes are on hand. This upside-down cake offers a dazzling showcase -- the ripe fruit nestles in a simple caramel, its golden hues and honeyed taste deepening as it bakes. Banana and rum add more tropical notes and help keep the cake moist, from first bite to last crumb. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Heat 1/2 cup sugar and 2 tablespoons water in a small saucepan over high, stirring, until sugar is dissolved, about 3 minutes. Let boil, without stirring, until dark amber, swirling pan to color evenly and washing down sides with a wet pastry brush to prevent crystals from forming. Immediately pour into a 9-inch round cake pan; swirl to evenly coat bottom of pan.
- Whisk together flour, baking soda, salt, and remaining 1 cup sugar in a medium bowl. In another bowl, whisk together buttermilk, oil, rum, egg and yolk, vanilla, and banana. Whisk buttermilk mixture into flour mixture until smooth and combined.
- Arrange mangoes in pan on top of caramel, in a tightly packed single layer. Pour batter into pan.
- Bake until a tester inserted in center of cake comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 15 minutes. Run a knife around edge of pan, invert cake onto a plate, and let cool completely before serving.
TROPICAL DELIGHT CAKE
Make and share this Tropical Delight Cake recipe from Food.com.
Provided by Caryn
Categories Dessert
Time 1h10m
Yield 1 3qt bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Generously grease 12-cup bundt cake pan.
- Mix coconut, nuts, and butter; sprinkle in pan.
- Drain pineapple thoroughly; reserve syrup.
- Add enough water to syrup to measure 1 1/4 cups.
- Blend cake mix (dry), eggs, pineapple liquid, and oil in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
- Beat on medium speed, scraping bowl frequently, 3 minutes.
- Do Not Overbeat!
- Pour batter into prepared pan, and then spoon pineapple evenly over the batter.
- Bake 45 to 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
- Cool 10 minutes; invert on wire rack.
- Remove pan; cool completely.
Nutrition Facts : Calories 3977.3, Fat 200.7, SaturatedFat 50.7, Cholesterol 706, Sodium 4373, Carbohydrate 504.4, Fiber 16.5, Sugar 301.7, Protein 56.8
DELIGHTFULLY EXOTIC MANGO CAKE
This moist cake is deliciously sweetened with mango pulp with a moist texture. Simply amazing and super easy!
Provided by LIV6
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Beat mango pulp, sugar, margarine, and eggs together in a bowl using an electric mixer on medium speed until light and well mixed, 3 to 5 minutes.
- Sift flour, baking powder, and baking soda together in a bowl. Stir mango mixture into flour mixture just until batter is combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven for 15 minutes. Gently press almonds into batter. Continue baking until a toothpick inserted in the middle comes out clean, about 20 minutes.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 48.2 g, Cholesterol 37.2 mg, Fat 10.9 g, Fiber 2.1 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 296.1 mg, Sugar 20.3 g
TROPICAL OATMEAL-MANGO CAKE
Provided by Mark Militello
Categories brunch, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Use about 1/2 tablespoon butter to grease a 10- to 11-inch springform pan. Dust with 2 tablespoons sugar. Heat oven to 350 degrees.
- Place oats in dry skillet, and toast until light brown. Transfer to bowl, and add 1 1/4 cup hot water. Set aside. Sift flour with cinnamon, nutmeg, baking soda and salt.
- Mix 1 cup granulated sugar and 1 cup brown sugar in bowl of electric mixer. Beat in eggs until smooth and mixture falls back in a ribbon when beater is lifted. Fold in vanilla, softened oats and mango. Fold in flour mixture.
- Transfer batter to pan, place in oven and bake for 45 minutes, until cake tester comes out clean and surface is lightly browned. Remove from oven. Turn on broiler.
- Mix pecans with remaining butter and remaining brown sugar. Stir in cream, and fold in coconut. Gently spread this mixture on top of cake.
- Place cake under broiler, and broil until surface is bubbly and lightly browned. Watch carefully so topping does not burn. Transfer cake to rack, and allow to cool before removing sides of pan.
Nutrition Facts : @context http, Calories 650, UnsaturatedFat 12 grams, Carbohydrate 90 grams, Fat 31 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 227 milligrams, Sugar 62 grams, TransFat 1 gram
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