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Mango Coconut Loaf Cake | Bake to the roots

Mango Coconut Loaf Cake

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 01:30
  • Total Time: 04:00
  • Yield: 10
  • Category: Cakes
  • Cuisine: American


Delicious and moist loaf cake with mango and coconut – great snack and dessert!


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


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.


Enjoy baking!