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Mango Coconut Ginger Cake
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Servings:
8
Author:
30
1
Course:
Dessert
Cuisine:
American
Keywords:
coconut cake
ginger cake
Loaf Cake
Mango cake
sunflower oil cake
tropical cakes
tropical desserts
🧂 Ingredients
1 cup
grated coconut
1 cup
cornstarch
1 cup
flour
1 teaspoon
ground ginger
2 teaspoons
baking powder
1
large
ripe mango
3 tablespoons
grated ginger
2+1/4 cups
powdered sugar
sifted
6
eggs
1 tsp
pure vanilla extract
1/2 t
salt
1 cup
mild sunflower oil
1/2 cup
unsalted butter
room temperature
3/4 cup
cream cheese
2 cups
powdered sugar
1 teaspoon
pure vanilla extract
1/3 cup
grated coconut
1/4 cup
candied ginger
chopped
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Instructions
1
Preheat the one to 350F.
2
Grease and flour a loaf pan.
3
Toast the coconut flakes in a naked frying pan. Let cool completely.
4
Whisk the starch, flour, ground ginger, and baking powder together. Set aside.
5
Strip the flesh from the mango and puree. Reserve 3 Tablespoons for the
frosting.
6
Beat eggs, vanilla extract, and salt until thick and foamy.
7
Slowly add the powdered sugar.
8
Stir the sunflower oil, then the mango puree, and the grated ginger.
9
Slowly add the flour mixture to the batter
10
Stir in the coconut flakes.
11
Pour the batter into the prepared pan.
12
Bake 1 hour or until a knife inserted in the center comes out clean.
13
Let cake cool in the pan for 1/2 hour
14
De-pan and transfer to a wire rack to cool completely.
15
Frosting:
16
Beat butter and cream cheese together.
17
Add the powdered sugar a bit at a time.
18
Beat in the vanilla extract and the reserved pureed mango.
19
Spread the frosting on the cooled cake.
20
Sprinkle the coconut flakes and candied ginger over the top.
21
Plate and serve.
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