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Mango and Coconut Cake

What you need: 

1 1/4 cups flour
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1/2 mango, cubed
3/4 cup nondairy milk (I use soy)
1/3 cup vegetable oil
3/4 teaspoon vanilla extract
coconut, for topping

What you do: 

1. Preheat oven to 350 degrees Fahrenheit and grease a round baking pan. In a bowl, combine the flour, sugar, baking soda, salt, and ginger. Mix thoroughly and create a well in the center.
2. Place the milk, oil, mango, and vanilla in the well and mix gently till homogeneous.
3. Pour into prepared baking pan and top with coconut. Bake for 27 to 30 minutes.
Enjoy with coffee, tea, or soy milk!
Source of recipe: I created this recipe. http://thewitchykitchen.blogspot.com/

Preparation Time: 
7 min, Cooking time: 27 min
Cooking Time: 
27 min
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

So delicious.  I put lots of coconut in with the mixture as well.  Will be making again and again. Thank you.  :)>>>

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This is so amazing!!!!!  My mango wasn't really ripe but the cake sitll turned out delicious. I subbed apple sauce for oil. This cake was incredibly moist. I'm making it again today with orange smoothies. Yum!

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This was really yummy and super simple to make! The sweetness on it was perfect, and the mango and coconut flavor REALLY went well together... actually, the mango ended up tasting a bit peachy, which was great because my husband and I both are a little iffy on mango. If you can let it sit, the flavors get better.

Will definitely be making this again and again. Thanks for a great recipe!

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Hi Again Everyone, I just wanted to thank you for your input. I did some intense baking and experimenting this morning. Turns out the recipe is better with just 1 tsp. soda, so i changed it on my blog. I appreciate your input and palates!

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Hey Guys, thanks for trying my cake.  Sorry to those of you that had trouble with the baking soda. I used this amount and had a buttery delicious cake (obviously without the butter) with no funny taste at all. I believe you all though, b/c I have tasted that bitterness before in some cakes.  I'm going to make it again as suggested above with only 1 tsp to see if this is all that's needed for proper rise!  Thanks Again, Stella

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i, like others, cut down on the soda and added a mashed banana to the mix.  i also topped it with a simple syrup.  it was pretty awesome!!!

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Easy and delicious! I followed other people's suggestions and cut down the baking soda to 1 tsp, and that worked perfectly. I also chucked some coconut into the mixture along with a dash more soy milk, and I used practically a whole mango. My omni family devoured this. I'll definitely make this again :)

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I made this last night.  I did cut down the baking soda to 1 tsp and it turned out fine.  I made 3 mini loaves (since I didn't have a round cake pan) and had to add like 10-12mins to the baking time.

Also, 1/2 of a mango??  I think a cup measurement here would be better since mango sizes can vary greatly.

All in all, very delicious and moist.

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Tasty, but I also thought it was a bit heavy on the baking soda. It certainly didn't make the cake inedible (not even close), but you could definitely taste the bitterness. I followed the recipe exactly except for using a scraped vanilla bean in place of the extract (I didn't time it right and my old bottle ran out before my new bottle will be ready - I make my own) and used whole wheat pastry flour. Very moist. I'll try it again with less baking soda or maybe counter it with a tiny bit of vinegar.

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This cake was delicious!
The mango was perfect! It was a great cake with just the right amount of sweetness!
We made it to celebrate my husband's new job and my two boys (4 and 2) well we all gobbled it up!
The only change I made was substituting 1/4 cup of whole wheat flour plus the 1 cup unbleached white flour and I did add a little bit of cinnamon.
My husband said this recipe is a keeper and I look forward to making it many times in the future! Thank you for sharing!!

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