Indulge in the tropical paradise of flavors with this delectable Coconut Mango Ginger Loaf Cake. This cake combines the exotic flavors of ripe mangoes, zesty ginger, and the rich essence of coconut. Furthermore, it is crowned with a luscious mango cream cheese frosting. What sets this treat apart? It’s crafted with the goodness of heart-healthy sunflower oil. As a result, this cake is a guilt-free indulgence for your sweet tooth. While I first spotted this recipe in a German cooking magazine, I made a few tweaks. Indeed I love the result.
The Perfect Combination of Flavors
The natural sweetness of mangoes pairs harmoniously with the subtle heat of ginger. This creates a flavor profile that dances on your taste buds. Additionally, shredded coconut adds a delightful texture and tropical flair.
Healthier Choice with Sunflower Oil
What sets this Coconut Mango Ginger Cake recipe apart is the use of sunflower oil instead of butter. Sunflower oil is rich in Vitamin E and low in saturated fats. This makes it a heart-healthy alternative. Its neutral taste ensures that the flavors of mango, ginger, and coconut remain the star of the show. Plus, using sunflower oil results in a tender cake that stays fresh for longer.
Mango Cream Cheese Frosting
The velvety mango frosting blends the tanginess of cream cheese with the sweetness of mangoes. This complements the cake’s flavors perfectly. It’s a match made in dessert heaven!
Elevate your dessert experience with the irresistible Coconut Mango Ginger Loaf Cake. This delightful creation offers a healthier twist by incorporating sunflower oil. Topped with a dreamy mango cream cheese frosting, this cake is perfect for any occasion. Consequently, it is paradise in a dessert.
Tips for making this Coconut Mango Ginger Loaf Cake:
- Firstly, lower the sugar content by substituting unsweetened coconut flakes.
- Secondly, lower the fat content by substituting reduced-fat cream cheese in the frosting.
- Thirdly, if the cake sticks to the pan, let it cool completely. Then, place it in the freezer for a half hour. The cake should release easily.
- Lastly, for extra flavor toast the coconut flakes before garnishing the cake.
Mango Coconut Ginger Cake
Ingredients
Cake:
- 1 cup grated coconut
- 1 cup cornstarch
- 1 cup flour
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 1 large ripe mango
- 3 tablespoons grated ginger
- 2+1/4 cups powdered sugar sifted
- 6 eggs
- 1 tsp pure vanilla extract
- 1/2 t salt
- 1 cup mild sunflower oil
Frosting:
- 1/2 cup unsalted butter room temperature
- 3/4 cup cream cheese
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup grated coconut
- 1/4 cup candied ginger chopped
Instructions
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Preheat the one to 350F.
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Grease and flour a loaf pan.
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Toast the coconut flakes in a naked frying pan. Let cool completely.
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Whisk the starch, flour, ground ginger, and baking powder together. Set aside.
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Strip the flesh from the mango and puree. Reserve 3 Tablespoons for the frosting.
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Beat eggs, vanilla extract, and salt until thick and foamy.
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Slowly add the powdered sugar.
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Stir the sunflower oil, then the mango puree, and the grated ginger.
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Slowly add the flour mixture to the batter
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Stir in the coconut flakes.
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Pour the batter into the prepared pan.
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Bake 1 hour or until a knife inserted in the center comes out clean.
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Let cake cool in the pan for 1/2 hour
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De-pan and transfer to a wire rack to cool completely.
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Frosting:
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Beat butter and cream cheese together.
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Add the powdered sugar a bit at a time.
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Beat in the vanilla extract and the reserved pureed mango.
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Spread the frosting on the cooled cake.
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Sprinkle the coconut flakes and candied ginger over the top.
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Plate and serve.
Some other Delicious With Mango:
Mago Macadamia Caprese Salad
Mango Apricot Cream Cheese Cookies
Marzipan Filled Mango, Pistachio, Cashew Stollen Bites
