Mango Snacking Cake combines fresh mango, creme of coconut and rum to create a fresh, fruity and moist cake.
Mango Snacking Cake
By Sue Lau | Palatable Pastime
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Mango Snacking Cake is my recipe of the day for Back to School treats week. For this event, I have been posting several times this week. Of those, I posted recipes that kids will enjoy for breakfast, snacks and dessert.
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Monday I posted Monkey tail crescent rolls, a sweet treat filled with banana and chocolate and drizzled with caramel. They are easy and good.
Wednesday I posted Banana Mango Overnight Oats, a yummy no-cook solution for busy morning breakfasts.
Today I am moving forward to my last recipe of the week with Mango Snacking Cake, another recipe that showcases my singular love for that tropical fruit.
What I love about this cake is it’s simplicity in putting together, the lack of a top-heavy cloying frosting, and a great moist texture that perfectly complements something like ice cream or whipped cream as a finishing touch. Or even on it’s own.
This cake is a great size too, being in a square pan, it makes nine nice pieces that are essentially brownie sized.
Whether you have this in the afternoon as an after-school snack or sweet for high tea, it can carry you through the doldrums of the afternoon to your evening dinner.
Back to School Treats
Drink Recipes
Butterbeer Milkshakes by The Redhead Baker
Breakfast Recipes
Blueberry Buttermilk Waffles by Making Miracles
Mini Cinnamon Rolls by Family Around the Table
Snack Recipes
Air Fryer Pizza Toast by A Kitchen Hoor’s Adventures
Peanut Butter and Jelly Sandwich Kabobs by Blogghetti
Popcorn Snack Bars by Kate’s Recipe Box
Dessert Recipes
Lemon Oatmeal Sugar Cookies by Jolene’s Recipe Journal
Mango Snacking Cake by Palatable Pastime (You are Here!)
Trail Mix Fudge by Sweet Recipeas
Mango Snacking Cake
You Might Also Like:
Banana Mango Overnight Oats
6-Ingredient Mango Coconut Bundt Cake
Sugar-Free Mango Coconut Muffins
Strawberry Mango Jam
Mango Lassi Frozen Yogurt
Mango Snacking Cake
Mango Snacking Cake
Ingredients
- 1 mango peeled, pitted and diced
- 1-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup creme of coconut Coco Lopez
- 1/2 cup brown sugar
- 1/4 cup runny coconut oil
- 1 tablespoon Jamaican rum or 1-1/2 teaspoons rum extract
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup sweetened flaked coconut
Instructions
- Preheat oven to 350F.
- Spray an 8x8 glass pan with Baker's release spray.
- Stir together ingredients (except sweetened coconut and whipped cream) and spread in the baking pan.
- Sprinkle with the coconut and tap down.
- Bake for 45-50 minutes until browned at the edges and cooked inside.
- Let cool in pan.
- Serve topped with whipped cream or ice cream, as you prefer.
Notes
Nutrition
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