Delectable, delicious with no artificial flavorings, this summer season enjoy the delightful combination of Mango and coconut in this tasty cake. Egg less, yummy and delicious, this is one of the must-try cake this season

This cake can be prepared eggless or with eggs and either way, it tastes good. I had always wanted to try the combo of Mango and coconut in the cake once I had prepared Mango coconut ladoos and wondered if the combination would equally taste good in a cake and to my surprise it did.

You can also check my entire Mango Recipes collection

Since I was preparing for my family, I simply added Mango custard layer at the top and sprinkled desiccated coconut on top, You can add toasted coconut flakes too. You would really enjoy the taste of luscious mango and coconut in every bite of this cake and yes , words aren’t enough to express the delightful taste. I have used veg oil while preparing the cake and my curd was slightly sour so it did the function of vinegar too. You can use coconut oil for the additional coconut flavoring in the cake. If you want bright orange color , you can add in pinch of saffron color. I skipped all artificial flavorings and colors while preparing this cake

*Adding coconut oil makes the cake vegan but the cake can harden a bit once you refrigerate so you need to thaw it a bit if using coconut oil while making cake

**Adjust the sweetness as per the sweetness of the mango puree

***I have used Non dairy whipping cream as these are easily available in Indian markets. You can use heavy whipping cream if its available for frosting the cake. I have used mango custard for glaze, you can prepare the glaze with gelatin or agar agar too

Do watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 15 mins Baking time: 45 mins Total time: 60 mins

Servings: 8

Ingredients

  • 1/3 cup oil
  • 170-200 g  caster sugar
  • 1/4 cup Mango puree
  • 1/2 cup curd, whisked
  • 180 g plain flour 
  • 1 tbsp cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 165 ml coconut milk
  • 1/4 cup mangoes diced
  • 1/4 cup desiccated coconut

For Mango Glaze

  • 9-10 tbsp chopped mangoes
  • 1.5 tbsp cornstarch
  • 4 tbsp water
  • 3-4 tbsp sugar (adjust)

For Frosting

  • 300-350 ml whipping cream
  • 3-4 tbsp chopped mangoes
  • 2-4 tbsp desiccated coconut

Steps to prepare

  • Preheat the oven to 170 deg cel, line 7*4 inch cake tin. In case you do not have 7*4, use 8 inch cake tin
  • Sieve flours, baking powder, soda,salt in a bowl and keep it aside
  • Mix oil and sugar until well combined
  • Add mango puree and 110 ml coconut milk. Mix well
  • Gradually add dry ingredients and mix until just combined
  • Now add the remaining coconut milk and mix.
  • Fold in chopped mangoes and desiccated coconut and gently mix. Do not over mix the batter
  • Pour the batter into prepared tin, tap the tin on the counter several times
  • Bake for 40-50 minutes until done
  • Cool the cake in the tin for 15 minutes
  • De-mould and cool completely on wire rack
  • Cling wrap and refrigerate the cake for 2-3 hours.
  • Lets prepare the custard:Blend mangoes and sugar well to form Mango puree
  • Mix cornstarch and water to form corn slurry
  • Add Mango puree to the pan and cook over low medium heat
  • Add corn slurry and mix well
  • Cook until it starts thickening nicely. Sieve the mixture and allow to cool
  • Refrigerate the custard. Note custard will thicken further on cooling
  • I have used non dairy whipping cream and whipped it to form stiff peaks
  • Slice the cake into 2 layer. Place the 1st layer on cake board and apply whipped cream on top
  • Add 3-4 tbsp chopped mangoes on top and place 2nd layer on top
  • Now crumb coat the cake and chill for 1 hour
  • Do the final coating of the cake and cool for 30 minutes
  • Pour the custard only on top and spread gently with spatula
  • You can further cool the cake for 30 minutes or serve immediately
  • I have added 3 tbsp desiccated coconut on top, you can add toasted coconut flakes too
  • Slice and serve the delicious cake.
  • Store leftovers in air tight container and refrigerate. Consume within 2 days
Eggless Mango Coconut Cake

Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

8 replies on “Eggless Mango Coconut Cake

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