BARE® Coconut Mango Cake
BARE® Coconut Mango Cake
Ingredients
- - 1 ½ cups, divided Toasted Coconut
- - 1 ½ cups all-purpose flour
- - 1 tsp baking powder
- - 1/4 tsp salt
- - 1 cup granulated sugar
- - 1/3 cup coconut oil
- - 2 eggs
- - 1 tsp vanilla extract
- - 1 cup coconut milk
- - 1 ½ cups chopped fresh or frozen mango, divided
- - 1/2 cup heavy or whipping (35%) cream
- - 2 tbsp confectioners’ (icing) sugar
Instructions
- 1. Preheat oven to 350°F. Grease and line 9-inch square pan with parchment paper, with paper overhanging sides.
- 2. In medium bowl, whisk together flour, baking powder and salt.
- 3. In large bowl, using electric mixer, beat together granulated sugar and coconut oil until light and fluffy. One at a time, beat in eggs, incorporating well after each addition. Beat in vanilla.
- 4. With mixer on low speed, add flour mixture in 3 parts alternating with coconut milk in 2 parts, starting and ending with flour mixture and scraping bowl as needed between additions. Fold in 1 cup Bare® Toasted Coconut Chips and 1 cup mango. Scrape batter into prepared pan; smooth top.
- 5. Bake for 30 to 35 minutes or until tester comes out clean when inserted into center of cake. Let cake cool completely in pan on wire rack.
- 6. Just before serving, in medium bowl and using electric mixer, whip cream until stiff peaks start to form. Beat in confectioners’ sugar.
- 7. Remove cake from pan. Slice and serve with dollop of whipped cream and sprinkle with remaining coconut and remaining mango.
- 8. For a dairy-free dessert, serve cake with dairy-free whipped coconut cream or coconut ice cream instead of whipped cream.
- 9. Add 1 tbsp lime zest to batter with the vanilla in Step 3 if desired.
