Bitty Bakes

Mango Coconut Bundt Cake

Yes, Mango Coconut Bundt Cake. Have you ever tried this combo??

Honestly this combo is so unique yet delicious. This Mango Coconut Cake is a Heaven of tropical flavors !!

If you are looking for a Summer cake that’s so REFRESHING and delicious, I suggest you try this cake and you’d love it as much as I’d love to be on a tropical island for a vacation !!

mango bundt cake

The toasted Coconut makes it all much better, I just love the nutty aroma of toasted coconut and crispy texture. The quick easy way to toast coconuts is to spread an even layer over a baking sheet and toast for 10 minutes at 180 c, stir occasionally  for 2 mins to avoid burning.

The bright flavors of the summertime is perfectly combined into this cake for you to have a mouthwatering experience.

The Yudelo Pulpy Mango essence gives a genuine mango flavor and it just gives the perfect color and fragrance.

This is a great cake for snacking or it would be a wonderful dessert. Make it let me know how you loved the Tropical deliciousness.

Here is a link to another beautiful Bundt cake https://bittybakes.com/passion-fruit-orange-cake/

Here are some more healthy recipes that you would love :



Catch me on Instagram at Bake with bitty bakes

Mango Coconut Bundt Cake Recipe:

mango bundt cake

Mango Coconut Bundt Cake

Flavorful Mango Coconut Bundt Cake.
Course Dessert, Snack

Ingredients
  

  • 1 1/4 cup All Purpose flour/ maida
  • 1/2 cup oil
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup Milk
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking soda
  • 1 tsp Yudelo Mango Flavoring
  • 2 tbsp Desiccated coconut (for garnish)

Instructions
 

  • In a bowl combine the oil and sugar.
  • Add the eggs , milk and mix well.
  • Sieve the flour and add in parts to the wet mixture.
  • Pour the Yudelo Mango Flavoring into the batter.
  • Add in the salt, baking powder and baking soda.
  • Grease the Bundt pan with oil and coat with desiccated coconut.
  • Now pour the batter into the Bundt pan and place into a pre heated oven for 30 mins at 180 C.

Decorate

  • Pour the sugar glaze on the cooled cake.
  • Garnish with desiccated coconut and cherries.

 

Leave a comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: