I unabashedly LOVE mangoes! When the peak of mango season rolls in, I start dreaming up all kinds of ways to serve them. Not many things beat a perfectly ripe mango eaten out of hand, but this cake just may! I love the sweet toasty scent of the coconut and the silky finish of the super tart lime glaze. Fabulous!

Makes one 8 or 9-inch cake
Prep time: about 30 minutes
Baking time: About 30 minutes

1-1/2 cups unbleached flour
1 teaspoon each baking powder and baking soda
1 teaspoon salt
1 cup packed brown sugar
1/2 cup shredded coconut
2 large eggs, beaten
1/4 cup milk
1/4 cup coconut milk
1/3 cup melted butter
2 teaspoons vanilla extract
1 cup finely diced mango
Toasted coconut for garnish
Whipped cream and mango slices to accompany

Preheat your oven to 350 degrees F.

Combine the dry ingredients in a large bowl. Add the brown sugar and coconut. In a separate bowl, combine the eggs, milk and coconut milk and stir in the butter and vanilla. Pour this mixture into the dry ingredients and stir just until blended. Fold in the diced mango.

Spoon into a buttered and floured 8 or 9 inch cake pan and bake for about 30 minutes or until a skewer inserted in the center comes out clean.

Let the cake cool for about 10 minutes, remove from the pan and transfer to a wire cooling rack. Set the rack on a baking sheet to catch the excess glaze. Poke holes all over the surface with a skewer. Pour the glaze over the cake and sprinkle with toasted coconut. Serve warm or at room temperature with whipped cream and mango slices.

Lime Glaze:
3 tablespoons lime juice
2 tablespoons melted butter
2 cups powdered sugar

Combine the glaze ingredients and stir until smooth.

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