- Yields: 1 (8- or 9-inch) cake
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 1/2 cups unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon 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 plus 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 mango - peeled, pitted and finely diced (about 1 cup)
- 3 tablespoons lime juice
- 2 cups powdered sugar
- Toasted coconut, for garnish
- Whipped cream and mango slices, for serving
Directions
Preheat oven to 350° F. Butter and flour a 9-inch cake pan.
Combine flour, baking powder, baking soda, salt, brown sugar and coconut in a large bowl. In a separate bowl, combine eggs, milk and coconut milk; stir in 1/3 cup butter and vanilla. Pour wet mixture into dry ingredients and stir just until blended. Fold in diced mango.
Spoon batter into the prepared pan and bake for about 30 minutes, until a skewer inserted in the center comes out clean.
Cool cake for 10 minutes, then remove from the pan and transfer to a wire cooling rack. Set the rack on a baking sheet to catch the excess glaze.
To make the glaze, combine lime juice, 2 tablespoons melted butter and powdered sugar; stir until smooth.
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.
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