Mango-Coconut Cake With Yogurt-Lime Cream Recipe

Name: Mango-Coconut Cake With Yogurt-Lime Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups ripe firm mangoes, diced in 1/2-inch pieces; 1 cup unsweetened large flaked coconut; 2/3 cup packed brown sugar; 2 teaspoons grated orange zest (for topping); 1/2 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg; cake; 1 tablespoon grated orange zest; 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 2 eggs, lightly beaten; 1/3 cup milk; 1/4 cup orange juice; 1/4 cup butter, melted; 1 teaspoon vanilla; 1 cup plain yogurt; 1 tablespoon lime juice; 2 teaspoons grated lime zest; 1/2 cup whipping cream; 2 tablespoons icing sugar

Servings: persons

3 cups ripe firm mangoes, diced in 1/2-inch pieces
1 cup unsweetened large flaked coconut
2/3 cup packed brown sugar
2 teaspoons grated orange zest (for topping)
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
cake
1 tablespoon grated orange zest
1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
2 eggs, lightly beaten
1/3 cup milk
1/4 cup orange juice
1/4 cup butter, melted
1 teaspoon vanilla
1 cup plain yogurt
1 tablespoon lime juice
2 teaspoons grated lime zest
1/2 cup whipping cream
2 tablespoons icing sugar

1
Pre heat oven to 350.
2
Stir together mango, coconut, brown sugar, orange peel, cinnamon and nutmeg: reserve for topping.
3
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).
4
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.
5
Great with ice cream or Yogurt Lime Cream as below:
6
Stir together yogurt lime juice and peel.
7
Whip cream and add icing sugar.
8
fold cream into yogurt mixture. ( can be refridgerated for up to two hours before serving) Serve along side cake.

977

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 cups ripe firm mangoes, diced in 1/2-inch pieces, 1 cup unsweetened large flaked coconut, 2/3 cup packed brown sugar, 2 teaspoons grated orange zest (for topping), and more.

Yes, Mango-Coconut Cake With Yogurt-Lime Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango-Coconut Cake With Yogurt-Lime Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions