• Apeksha Gore

Eggless Mango and coconut cake

Updated: Jun 25, 2019




I had only 3-4 mangoes left from this years Alphonso stock, the ones specially brought all the way from coastal Maharashtra. The succulent fruit is bewitchingly delicious, almost to the point of being addictive. The perfect balance of sweetness and tartness makes it the best ingredient for a dessert.

Having already tried out mango cheesecake and countless mango milkshakes, icecreams and lassi, all we were craving for was a perfect teatime treat incorporating the beloved mango.

But, lo and behold, as I set to bake this one, picturing the perfect bundt with my newly acquired bundt pan, I found that we were out of eggs! Thus started the search for an eggless mango cake. Though I found a few recipes online, nothing included coconut. So here I am, noting down the recipe that resulted into this perfect ring of sunshine in my kitchen.





Ingredients:

  • 2 cups Plain flour

  • 0.75 cup desiccated coconut

  • 1 cup Alphonso mango puree (about 2 medium mangoes)

  • 0.5 cup melted butter

  • 0.5 cup vegetable oil

  • 0.75 cup plain yogurt

  • 1 cup powdered sugar

  • 1.5 teaspoon mango jam (optional)

  • 0.75 teaspoon baking powder

  • 0.75 teaspoon baking soda

  • 0.5 teaspoon salt

Method:

  1. Sieve flour, salt, baking powder and baking soda together in a bowl.

  2. Add desiccated coconut to the dry mix, mix with a spoon

  3. Preheat oven to 180 degrees and prepare pan (bundt pan 10 inches or round tin 8 inches) by buttering the entire surface

  4. 4. In a big mixing bowl, blend oil, butter and yogurt. For about 3-4 minutes till it appears as a uniform liquid

  5. Add sugar and continue to beat until incorporated

  6. Add the dry mix to butter mix and fold in gradually alternating dry mix

with mango puree plus mango jam.

  1. Be careful not to over-mix. It is important to get this batter as soon as possible to the oven at this stage. The oven should be at the correct temperature.

  2. Pour batter into prepared tin and bake for about 27-30 mins or until skewer inserted comes out clean.

  3. If the cake appears to darken on top, place a foil paper and continue baking

  4. After baking, continue to cool the cake in the tin for 10 mins

  5. Gently invert the tin and let it cool slightly on a wire rack

  6. Dust with icing sugar or powdered sugar through a sieve

  7. The cake case be served warm with a dollop of vanilla ice-cream and diced mango cubes or serve at room temperature with a hot cup of tea.

  8. Another option is to create a thin glaze using




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