Mango Chilli Coconut Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F (175掳C) and grease a cake pan.
• STEP 2.In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
• STEP 3.In another bowl, whisk together the wet ingredients: mango puree, coconut milk, vegetable oil, sugar, and eggs.
• STEP 4.Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• STEP 5.Fold in the shredded coconut and chopped chillies.
• STEP 6.Pour the batter into the greased cake pan and smooth the top.
• STEP 7.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cake to cool completely before removing it from the pan.
• STEP 9.Serve the Mango Chilli Coconut Cake as is, or with a dollop of whipped cream and a sprinkle of shredded coconut on top.

Cooking Tips

• Make sure to use ripe mangoes for the best flavor in the cake.
• Adjust the amount of chillies according to your spice preference.
• To make the cake extra moist, brush it with a simple syrup made from mango juice and sugar before serving.

Storage and Serving

• Store the leftover cake in an airtight container at room temperature for up to 3 days.
• You can also freeze the cake for up to 1 month. Thaw it in the refrigerator before serving.
• Serve the cake at room temperature or slightly warmed for the best taste.