Whole-fat Coconut milk not just beautifully replace heavy cream, but also gives this cake a delicious coconut taste. To keep this cake rich and moist yet milk and cream free, I have used coconut milk instead of dairy cream.
One reason, because these cakes are so rich and moist, that icing or frosting is not required! Pound cakes are mostly served dusted with powdered sugar. fresh fruit based cakes taste even BETTER the next day. Trust me, on contrary to box-mix, or artificial flavored cakes. I specially love the fact that I can simply wrap the leftovers in plastic wrap and savor a slice with tea next day. Even at thought of making something sweet, my "savory" mind redirects me to a different route!įor similar reasons, cake I bake are often fruit cakes which need nothing more than dusting of powder sugar and a dollop of sweetened heavy cream, at the maximum! Such cakes can be served for an informal dessert course and are even great for tea-time snacking or a family brunch. Isn't it?Ĭan you believe, this is my first seasonal cake recipe, on blog, this year? Even though I love baking and addicted to baking breads whole season, cakes and desserts always take a back seat. Summers mark the OFFICIAL Mango season and it will not be fare if we don't enjoy some delicious mango desserts. With rich tropical mango taste, and subtle notes of coconut, this easy cake is an excellent dessert to keep in mind when you have a houseful of guests. Make sure to do this while the cake is warm otherwise the caramel will harden and the cake will be more difficult to remove.This moist, mango pound cake needs nothing more than a dusting of confectioner's sugar to set off it's classic looks. Place a serving plate over the cake and carefully turn over. Carefully loosen and remove the sides of the cake tin.Bake for 35-40 minutes, or until the cake is golden and firm to the touch. Gently spoon the mixture over the mangoes and smooth the surface.Mix dry and wet ingredients together until a smooth mixture is formed. Mix the wet ingredients together with the vanilla extract (eggs, olive oil, and milk of choice).Mix the dry ingredients together (flour, desiccated coconut, baking powder and coconut sugar). Make the batter: Preheat the oven to 180 C/160 fan/4 gas mark.Arrange the mango slices in a circle in the bottom of the cake tin. Pour some of that caramel in the bottom of the prepared cake tin.Cook the mangoes for 2-3 minutes in the caramel, over low heat and turn to coat. Gently place the mango slices in the pan, again without touching the caramel to prevent burning yourself.Add the cubed butter and stir with a wooden spoon very gently until melted. Be cautious: boiling sugar is very hot, do not touch the caramel with your fingers, or you will burn yourself. Do not stir with a spoon, but if needed move the pan around a little. In a non-stick frying pan, melt the sugar over a low heat until golden brown.This will help hold the caramel and prevent the cake from sticking. Grease the sides of the tin (use oil or butter) and place the baking paper circle in the base, pressing up the sides slightly.
Prepare the cake tin: Cut out a circle of baking paper that is roughly 2 cm larger than the base of your round cake tin (I used a 20x20 cm cake tin).