Experience a slice of paradise with our Coconut & Mango Sponge cake. This delightful dessert combines the tropical flavors of coconut and mango into a light, fluffy sponge cake that is perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself, this cake is sure to impress with its exotic taste and beautiful presentation.
About This Recipe:
Our Coconut & Mango Sponge cake is a fusion of rich coconut and fresh mango, creating a moist and flavorful dessert. The sponge cake is infused with coconut milk and shredded coconut, while ripe mango pieces add bursts of sweetness. This cake is perfect for summer gatherings, afternoon tea, or as a show-stopping dessert for any party.
The recipe is straightforward and doesn’t require any special equipment, making it accessible for bakers of all levels. The combination of coconut and mango not only tastes amazing but also brings a lovely texture to the cake. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup ripe mango, peeled and diced (about 1 large mango)
- Powdered sugar, for dusting (optional)
- Fresh mint leaves, for garnish (optional)
How to Make Coconut & Mango Sponge:
- Prepare the Ingredients:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, shredded coconut, and salt. Set aside.
- Blend the Wet Ingredients:
- In a large bowl, beat the eggs and sugar together until pale and fluffy. Add the coconut milk, vegetable oil, and vanilla extract, and mix until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix the batter.
- Add the Mango:
- Fold in the diced mango pieces gently, ensuring they are evenly distributed throughout the batter.
- Bake the Cake:
- Pour the batter into the prepared cake pan, spreading it out evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Garnish and Serve:
- Once the cake is completely cool, dust the top with powdered sugar, if desired. Garnish with fresh mint leaves for a pop of color.
- Slice and serve the Coconut & Mango Sponge cake on its own or with a side of whipped cream or vanilla ice cream for added indulgence.
Expert Tips:
- Ensure the mango is ripe and sweet for the best flavor. If mangoes are out of season, you can use canned or frozen mango, but fresh is always best.
- You can add a bit of lime zest to the batter for an extra zesty kick that complements the mango and coconut flavors beautifully.
- For a more decadent version, you can layer the cake with coconut frosting or mango curd.
Indulge in the tropical flavors of our Coconut & Mango Sponge cake, a dessert that transports you to a sunny island with every bite. Light, fluffy, and bursting with fresh mango and coconut, this cake is a delightful treat that is perfect for any occasion. Enjoy a slice of paradise today!