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Are there any mango fans out there? If the answer is “yes”, I might have something nice for you. A delicious Mango Coconut Loaf Cake. Great texture, juicy, and incredibly delicious. A cake for every season – summer and winter – since mangoes are available year-round. Even though most people probably think more of summer when they see and taste mangoes ;)

Mango Coconut Loaf Cake | Bake to the roots

I wished I was living in an area where mangoes grow naturally. Unfortunately, this is not the case here in Germany. Definitely not! ;P We have to import these fruits. That’s why I am not using mangoes that often. Not only because they can be quite pricy but also because they are not the best for the environment if they have to travel around the world to end up in your shopping basket. Not saying you should not buy tropical fruits outside the tropics, but I think you have to keep in mind what’s all connected. Maybe someday we can grow them here in Europe… climate change is happening, right? ;P Just kidding… let’s hope not.

Well… back to the cake. This one here is really delicious and very juicy… moist… I never know how to say it properly in English since everybody seems to hate the word “moist” ;) Anyway. Too much moisture can be problematic sometimes though. When baking a cake like this one here you have to make sure the cake is baked all the way through. Check with a wooden skewer or cake tester if the cake is done. The baking times may vary quite a bit depending on the oven. You never know.

There are always questions about the little coconuts on the cake… so I thought I give you some information right away and save you some time commenting here ;P The little coconuts are called coquitos – not real coconuts but similar. You can order them in online stores all over the internet… when they are available. Which is, unfortunately, not always the case. I don’t know why they are often sold out – they might not be available in large quantities. Or social media is the reason… as soon as some influencers post something about them, everybody wants to buy them and they are immediately sold out ;P

INGREDIENTS / ZUTATEN

For the cake:
3/4 cup (170g) butter
3/4 cup (150g) sugar
3 large eggs
1/2 tsp. vanilla extract
5.3 oz. (150g) mango purée
3.5 oz. (100g) crème fraîche
2 1/2 cups (330g) all-purpose flour
2 tsp. baking powder
pinch of salt
1.8 oz. (50g) desiccated coconut flakes
1.8 oz. (50g) dried mango, finely chopped

For the glaze:
1 cup (130g) confectioners’ sugar, plus more if needed
1/4 tsp. vanilla extract
2 tbsp. mango purée
some milk if needed

some coconut flakes for decorations

Für den Kuchen:
170g Butter
150g Zucker
3 Eier (L)
1/2 TL Vanille Extrakt
150g Mangopüree
100g Crème fraîche
330g Mehl (Type 550)
2 TL Backpulver
Prise Salz
50g Kokosraspel
50g getrocknete Mango, fein gehackt

Für die Glasur:
130g Puderzucker, plus ggf. mehr
1/4 TL Vanille Extrakt
2 EL Mangopüree
ggf. etwas Milch

Kokosflocken für Dekoration

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 165°C (330°F). Grease a large loaf tin and line with a piece of baking parchment. Set aside.

2. Add the butter and sugar to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Mix the mango purée with the crème fraîche. Mix the flour with baking powder, and salt. Add both to the bowl and mix on low speed until just combined. Add the coconut and dried mango and fold in. Transfer the batter to the loaf tin and smooth out the top. Bake for 75-90 minutes or until a wooden skewer inserted into the center comes out clean – the baking time can vary a lot depending on the baking tin used. Make sure to test with the wooden skewer. Take out of the oven and let cool down in the tin for about 30 minutes, then transfer to a wire rack and let cool down completely.

3. For the glaze mix the confectioners’ sugar with vanilla extract and the mango purée until you get a thick and smooth glaze. If the glaze is too thick add some milk, if it is too thin add some more confectioners’ sugar. Glaze the cake and decorate with some coconut flakes. Let dry/harden before cutting into slices.

1. Den Ofen auf 165°C (330°F) vorheizen. Eine große Kastenform einfetten und mit einem Stück Backpapier auslegen. Zur Seite stellen.

2. Butter und Zucker in eine große Schüssel geben und hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren, bevor das nächste Ei dazugeben wird. Vanille Extrakt dazugeben und unterrühren. Mangopüree mit Crème fraîche verrühren. Mehl mit Backpulver und Salz mischen. Beides in die Schüssel geben und bei niedriger Geschwindigkeit nur kurz verrühren. Kokosraspel und gehackte Mango dazugeben und unterheben. Den Teig in die Kastenform füllen, glatt streichen und für 75-90 Minuten backen – mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst aus dem Ofen holen, wenn er sauber herauskommt. Die Backzeit kann je nach verwendeter Backform stark variieren, deshalb unbedingt mit dem Holzspieß testen. Den fertigen Kuchen aus dem Ofen nehmen und in der Form etwa 30 Minuten abkühlen lassen, dann auf ein Kuchengitter setzen umfüllen und vollständig auskühlen lassen.

3. Puderzucker, Vanille Extrakt und Mango Püree zu einer glatten Glasur ohne Klümpchen vermischen. Sollte die Glasur zu dickflüssig sein, etwas Milch unterrühren, sollte sie zu dünn sein, noch etwas Puderzucker nachlegen und unterrühren. Den abgekühlten Kuchen damit überziehen und mit ein paar Kokosflocken dekorieren. Die Glasur bis zum Anschneiden noch etwas trocknen/hart werden lassen.

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Here is a version of the recipe you can print easily.