Eggless Coconut Mango Tea Cake
The human race has finally discovered heaven on earth—inside an oven. To experience and taste divinity, one must indulge in this cake.
Ingredients
- 60 ml Milk (1/4cup)
- 125 g Castor sugar (1 + 1/4cup)
- 60 Oil (1/4cup)
- 50 g Mango pulp
- 120 g Refined flour
- 40 g Coconut powder
- 1 tsp Baking powder
- 1/4 tsp Baking soda
Instructions
- Preheat the oven to 180 degrees C. Grease or line a 6-inch baking pan.
- In a bowl, whisk milk, sugar, oil and mango pulp.
- Add the flour, desiccated coconut powder, baking soda, and baking powder.
- Combine everything to make a smooth batter and transfer it to the baking pan.
- Bake at 180 degrees C for 35-40 minutes or till a skewer comes out clean.
- Top the cake with some additional whipped cream.
- Make swirls with the mango pulp, using a skewer.
- Garnish the edges with toasted coconut flakes.
Notes
For measurement conversions to grams and ml, refer to the conversion guide here – Measurements Conversion Guide