Servings: 8 slices
Calories: 320kcal
Equipment
- oven
- Whisk
- Mixing Bowls
- Cake Pans
- Wire rack
Ingredients
For the Cake
- 2 cups cake flour offers a delicate, tender crumb for that light chiffon texture.
- 1 cup granulated sugar enhances sweetness and helps create a lovely rise.
- 1 tbsp baking powder ensures your cake is light and fluffy by providing lift.
- 1/2 tsp salt brings out the sweetness and enhances the flavors of the cake.
- 5 large eggs using room temperature eggs helps to create an airy batter.
- 1 cup full-fat coconut milk adds a rich, creamy texture and a touch of tropical flavor.
- 1 cup mango puree infuses the cake with a vibrant, fruity taste that complements the coconut perfectly.
For the Topping
- 1 cup toasted coconut flakes provide a crunchy texture and delicious toasty flavor.
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Whisk together the dry ingredients: cake flour, granulated sugar, baking powder, and salt in a large bowl.
- Beat the eggs in another bowl until frothy. Then, add full-fat coconut milk and mango puree, mixing until blended.
- Combine the wet and dry ingredients, gently whisking to create a smooth batter.
- Divide the batter equally between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes then transfer them to wire racks to cool completely.
Notes
Optional: Garnish with a sprig of fresh mint for a pop of color.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 70mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 28g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 8mg
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