This coconut and mango loaf cake is sweet, fragrant and an absolute delight to eat. It also happens to be extremely easy to make!
Coconut and mango are a tropical match made in heaven, and they come together beautifully in this recipe. The cake is wonderful in flavour without being overpowering – perfect to enjoy with a morning cup of coffee.
Loaf cakes are forgiving and very easy to make. Follow the steps and you won’t go wrong!
The Ingredients
- Softened butter – make sure that your butter is soft, it will make the mixing with the sugar much easier. You can use salted or unsalted butter in this recipe – I prefer unsalted.
- Sugar – use simple white or caster sugar. Darker sugars will overpower the mango.
- Eggs – you’ll need three medium or large eggs.
- Self raising flour – self raising is easiest, but if you can’t get hold of it, you can use plain flour and a teaspoon of baking powder.
- Mango – make sure you use a ripe, juicy mango. Unripe mangoes have a sour note that will be unpleasant in the cake.
- Desiccated coconut – use desiccated coconut for that delicious coconutty taste. Note – if you don’t want to use (or can’t get hold of) any desiccated coconut, you can leave it out of this cake without any negative effects.
On the look out for more loaf cake recipes? I think you’ll love these:
- Apple Loaf Cake
- Blackberry Loaf Cake
- Savoury Olive and Halloumi Loaf Cake
- Lime and Ginger Cake
- Sultana Cake with Lemon
- Traditional Welsh Bara Brith
- Summer Fruit Cake
- Hidden Crème Egg Loaf Cake
- Cherry and Almond Loaf Cake
- Orange and Honey Cake
Coconut and Mango Loaf Cake
A simple and delicious loaf cake with fresh mango and coconut.
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Ingredients
- 140 grams butter softened
- 140 grams caster sugar
- 3 eggs
- 225 grams self-raising flour
- 150 grams fresh mango cut into 1cm pieces
- 40 grams desiccated coconut
Instructions
- Preheat the oven to 180 degrees C. Prepare a 2lb loaf tin by lining it with a loaf tin liner or greaseproof paper.
- In a large bowl, mix together the butter and sugar until pale and smooth.
- Crack the eggs into the bowl one at a time, beating between each one to make sure they are fully combined.
- Gently fold in the flour. Add the mango and coconut and stir just until they are evenly distributed.
- Spoon the batter into the cake tin. Transfer to the oven and cook for 50-60 minutes, until risen, golden and a skewer inserted into the middle comes out clean.
- Leave to cool in the tin for 10 minutes before slicing.
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