![]() ![]() Slice and enjoy.Sometimes you just have to bake up something that makes you happy and cheers you up with the mere taste of it, and that’s what this Mango loaf cake does! Let it cool down and ice it in mango frosting. Dump this dry mixture into the wet mixture and mix until just combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cardamom powder, shredded coconut. Add vanilla extract, mango puree and mix again. Start off by creaming together butter and sugar until light and fluffy. Gently peel the loops away from the wax paper and push them on top of the frosted cake.Chill the tray for 10 minutes in the freezer.Toss some sprinkles and sanding sugar before the chocolate hardens.Make little loop shapes out of melted chocolate on a sheet of wax paper.Place a sheet of wax paper on a cookie tray.Pour melted chocolate (any color you like) in a squeeze bottle.Instead of the chocolate loop decorations, you can top off the cake with sliced fresh mangoes or even roughly chopped dried mangoes.I used a loaf pan to make a mango pound cake style but a circle cake pan can be used instead.DO NOT over-mix the cake batter or else the cake texture will become very tough.I have included the link below in the recipe. USE cake flour because it gives a perfect cake texture.Butter and eggs must be at ROOM TEMPERATURE so that they blend together evenly and smoothly in the batter.If your puree is extremely thick and chunky, you may have to add a bit of milk or water to your cake batter, in order to mix everything together smoothly. Different brands of mango purees have different CONSISTENCIES.You can make HOMEMADE fresh mango puree for this cake or just use CANNED mango puree, if you are short on time.You can also be a little daring and add 1 tsp coconut extract in the cake batter. Add some shredded coconut in the batter and also toss shredded coconut all over the frosted cake to really bring out the coconut flavor. Mango and coconut both have amazing tropical flavors, which compliment each other very well. The recipe below uses eggs but I have heard you can use flax seeds as an excellent egg substitute. Prepare this mango cake first and when it cools down, pour the mousse on top and chill until it sets. Follow my recipe for raspberry mousse cake and replace raspberries with mangoes. Make sure to use paper towels to pat those mango slices dry and get rid of excess juices. Follow my homemade pineapple upside down cake recipe and replace pineapples with fresh mangoes. I paired my mango cake with SMOOTH and CREAMY mango frosting, shredded white chocolate, coconut and it looks and tastes heavenly with a natural yellow color.įor the upside down version, fresh mango slices are used instead of mango puree. Mangoes seem to be one of those fruits that people seem to be a little SCARED to use in their baking but I think it’s a WONDERFUL juicy fruit with a delicious TROPICAL flavor that should be used in desserts more often. ![]() After trying many recipes, I can confidently say that this is the BEST mango cake recipe! I LOVE mangoes and use it often in desserts like this mango cake recipe. It’s soft and moist and bursting with fruity mango and coconut flavors. This tropical and easy mango cake recipe from scratch with mango frosting is a delicious Summer dessert.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |