Tantalizing Mango Coconut Cake Recipe
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 8
- Calories
- 405 kcal
- Carbs
- 51.00 g
Ingredients
- 230 gall-purpose flour
- 100 gdesiccated coconut
- 2 tspbaking powder
- 50 gbrown sugar
- 100 gbutter (melted)
- 80 mlhoney
- 350 gmango (pureed flesh)
- 2eggs
- 170 gpassionfruit (pulp only)
- 1 tspcornflour
- 1 tbspwater
Instructions
- 1
Preheat your oven to 180 deg C (fan-forced) and grease a 25cm (10 inch) bundt cake tin.
- 2
In a medium bowl, combine the flour, coconut, baking powder, sugar, and salt. Stir to combine thoroughly and set aside.
- 3
In another bowl, combine the melted butter, honey, mango, and eggs. Stir well, ensuring it is all mixed.
- 4
Combine the wet and dry ingredients and mix well until you have a batter.
- 5
Pour the mixture into the prepared bundt tin.
- 6
Bake in the oven for 35-40 mins until a skewer inserted comes out clean and the cake is golden brown. Allow to cool for 15 minutes before inverting onto a wire rack to finish cooling.
- 7
Drizzle the entire cake with the passionfruit glaze and enjoy!
- 8
For the Passionfruit Glaze: Place the passionfruit pulp in a small saucepan over medium-high heat.
- 9
Make a slurry by mixing the cornflour and water, then add it to the passionfruit, stirring to incorporate.
- 10
Allow it to cook for a few mins before it thickens, then remove from the heat and allow to cool before using.