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Mango Coconut Loaf Cake

Mango Coconut Loaf Cake: A Tropical Escape in Every Slice

Indulge in the delightful flavors of Mango Coconut Loaf Cake – a tropical escape in every slice. Quick to prepare and perfect for everyone!
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Global, Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Swap with gluten-free flour blend for gluten-free option
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt Reduce slightly for low-sodium diets
  • 1/2 cup Butter Substitute with dairy-free coconut oil for dairy-free loaf
  • 1 cup Sugar Adjust to taste or opt for natural sweeteners like honey
  • 3 large Eggs Use flax eggs for a vegan alternative
  • 1 teaspoon Vanilla Extract
  • 1 cup Mango Puree Use ripe mango for best flavor
  • 1/2 cup Coconut Milk Substitute with dairy-free alternatives if necessary
  • 1/2 cup Yogurt Dairy-free yogurt works well here
  • 1/2 cup Shredded Coconut Can be omitted if less coconut flavor is preferred
For Serving (Optional)
  • 1 cup Powdered Sugar Dust on top for a delightful finish
  • 1/2 cup Coconut Glaze Drizzle on slices for an extra treat

Equipment

  • mixing bowls
  • whisk
  • electric mixer
  • Loaf pan
  • spatula
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 180°C (350°F) and prepare a loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and sugar for 3–4 minutes until light and fluffy.
  4. Gradually add the eggs one at a time and mix in the vanilla extract.
  5. Stir in the mango puree, coconut milk, and yogurt until smooth.
  6. Mix the dry ingredients into the wet ingredients until just combined.
  7. Fold in the shredded coconut gently.
  8. Pour the batter into the greased loaf pan.
  9. Bake for 50–60 minutes until golden brown and a toothpick comes out clean.
  10. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use only ripe mango for the best flavor and moisture. Allow cake to cool completely before slicing to lock in flavors.

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