Eggless Mango Coconut Cake

This Eggless Mango Coconut Cake is not just pretty to look at. It’s a whole riot of flavours that will immediately transport you to a beach, digging your toes into sand, sipping on a cool tropical drink and living and loving the summer life!

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Working and playing with mango recipes is at the top of my priority list every summer. There’s just so much that this beautiful fruit can do. I’ve recently realised that this classic recipe hits the comfort spot for many of us—whether it’s the aroma, the softness, the flavours, or just the way it looks; it calls out to most of the human race.  Each time I whip up this cake, I’m reminded of lazy summer afternoons spent lounging in the sun, savouring the simple pleasures of life. The coconut adds a subtle nuttiness and moisture, creating a tender crumb that melts in your mouth. When paired with juicy chunks of fresh mango, the cake starts to burst with flavour. There’s something about that fresh mango, with its bright orange colour and sweet aroma, that gets me excited. When I mix it all together, I can already picture my friends enjoying it, and it makes me smile. And, you don’t have to fuss with any fancy techniques to make this one. Just a good mix of everything, and into the oven it goes! Read the recipe below to understand the process in depth. Eggless Mango Coconut Cake Toppings and servings Once the cake is out of the oven, you can top the cake with whipped cream and some additional mango pulp. To add more beauty, use a skewer to swirl the mango pulp and make pretty patterns. Did I mention baking is an art? If you’re not good at drawing, you can simply use fresh mango chunks instead of the pulp. Haha, joking! It’s your cake, have fun with it. Don’t forget to garnish the edges with some toasted coconut flakes. Enjoy your crispy-creamy delight!  Eggless Mango Coconut Cake Check out the process of this Eggless Mango Coconut Tea Cake in this quick video at loveandflourbypooja Want to indulge in more mango recipes? 

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

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