Almond Coconut Mango Cake Recipe
Looking for a recipe that screams tropical paradise? Well, check out the Almond Coconut Mango Cake! It's a delightful blend of almond, coconut, and mango flavors that'll transport you to a sunny beach.
Ingredients
- 150g / 10 tbsp unsalted butter
- 4 large eggs (55-60g/2oz each), at room temp
- 1 tsp vanilla extract
- 3/4 cup caster sugar
- 1 1/2 cups almond meal (ground almond, Note 1)
- 1/4 tsp cooking/kosher salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut
- 1 1/2 tsp lemon zest
- 1/4 cup flaked almonds
Instructions
- To begin, preheat the oven to 180°C (160°C fan) and prepare a 20cm round cake pan by greasing it with butter and lining it with paper.
- In a large microwavable bowl, melt the butter, and allow it to cool for a few minutes.
- Combine egg, vanilla, and sugar with the wet ingredients by whisking.
- Mix almond meal, salt, baking powder, coconut, and lemon zest into the dry ingredients until well combined.
- Bake for 40 minutes, then add almonds and bake for another 40 minutes. Cool in the pan for 15 minutes before carefully transferring to a cooling rack.
- Allow it to cool for at least an hour before cutting into delectable slices. It's so moist and flavorful that you can savor it without any need for cream or additional toppings!