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 !!
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 Coconut Bundt Cake
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.