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6-Ingredient Mango Coconut Cake

Mango Snacking Cake

Sue Lau
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 9
Calories 259 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 259kcalCarbohydrates: 38gProtein: 1gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 253mgPotassium: 77mgFiber: 2gSugar: 33gVitamin A: 249IUVitamin C: 8mgCalcium: 66mgIron: 0.5mg
Keyword mango cake
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