Best 3 Mango Coconut Cake With Yogurt Lime Cream Recipes
Are you looking for a tropical treat that will tantalize your taste buds and transport you to a paradise of flavors? Look no further than the mango coconut cake with yogurt lime cream. This luscious dessert combines the sweetness of mangoes and coconut with the tanginess of yogurt and lime to create a symphony of flavors and textures that will delight your senses. Whether you're a seasoned baker or just starting out, this recipe will guide you through the process of creating this culinary masterpiece, ensuring a successful baking experience and an unforgettable dessert.
Check out the recipes below so you can choose the best recipe for yourself!
MANGO COCONUT CAKE
Steps:
- Preheat oven 350 degrees Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min. While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly. Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside. Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled. Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top. *Toasted Coconut: Preheat oven 300 degrees Spread coconut on a baking sheet Bake for 15-20 min. stirring every 5 min.
MANGO CAKE WITH OLIVE OIL AND GREEK YOGURT
This is a terrific and easy mango cake recipe that turned out even better than I expected. The mix of olive oil and butter along with the Greek yogurt is what I think makes this cake incredibly moist and flavorful. It's great for using overripe mango or even mango that isn't as sweet as you had hoped.
Provided by Diana Moutsopoulos
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
- Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 393.5 calories, Carbohydrate 59.1 g, Cholesterol 42.5 mg, Fat 15.1 g, Fiber 1.8 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 316.7 mg, Sugar 34 g
MANGO-COCONUT CAKE WITH YOGURT-LIME CREAM
Delicious variation of upside down cake! Original recipe from Homemakers Magazine with a couple of changes. Everyone asks for this recipe.
Provided by p.dawne
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Pre heat oven to 350.
- Stir together mango, coconut, brown sugar, orange peel, cinnamon and nutmeg: reserve for topping.
- Mix flour, sugar and baking powder in a large bowl. Mix eggs with milk, orange juice, orange peel ,melted butter and vanilla in a separate bowl. Add to flour mixture and mix just until smooth(batter will be thick).
- Spread batter evenly in a greased 9x13 cake pan. Spread mango mixture evenly over batter. Bake in preheated oven for 35-40 minutes until lightly browned on top and firm to the touch.
- Great with ice cream or Yogurt Lime Cream as below:.
- Stir together yogurt lime juice and peel.
- Whip cream and add icing sugar.
- fold cream into yogurt mixture. ( can be refridgerated for up to two hours before serving) Serve along side cake.
Nutrition Facts : Calories 342.6, Fat 11.5, SaturatedFat 7.5, Cholesterol 58.4, Sodium 147.3, Carbohydrate 57.2, Fiber 2, Sugar 42.2, Protein 4.5
Tips:
- To achieve a smooth and creamy batter, ensure all ingredients are at room temperature before mixing. This allows them to blend seamlessly and avoid lumps.
- Do not overmix the batter, as this can result in a tough and dense cake. Mix just until the ingredients are well combined.
- For a moist and flavorful cake, use ripe mangoes. Their natural sweetness and juicy texture will elevate the cake's overall taste.
- To achieve a golden-brown crust, brush the top of the cake with melted butter before baking. This will create a caramelized layer that adds depth of flavor.
- Allow the cake to cool completely before frosting it. This will prevent the frosting from melting and seeping into the cake.
Conclusion:
This tropical-inspired mango coconut cake with yogurt lime cream is a delightful dessert that combines vibrant flavors and textures. The sweet and tangy mango pairs perfectly with the creamy coconut, while the yogurt lime cream adds a refreshing twist. With its moist crumb, golden-brown crust, and delectable frosting, this cake is sure to impress any dessert lover. Whether you're hosting a special occasion or simply craving a tropical treat, this recipe is a must-try. So gather your ingredients, preheat your oven, and embark on a culinary journey to paradise. Happy baking!
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