Pineapple Mango Cake With Candied Lime Recipe

Name: Pineapple Mango Cake With Candied Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups butter, at room temperature; 3/4 cup sugar; 2 None eggs, at room temperature; 7 oz canned sliced mango in natural juice, chopped, 1 tbsp juice reserved; 3.5 oz pineapple, chopped; 1/2 cup self-rising flour; 3/4 cup + 1 tbsp coconut milk; 1/2 cup palm sugar, shaved (can substitute brown sugar); 1 None lime, halved, thinly sliced crossways; 1 cup powdered sugar

Servings: persons

1 1/3 cups butter, at room temperature
3/4 cup sugar
2 None eggs, at room temperature
7 oz canned sliced mango in natural juice, chopped, 1 tbsp juice reserved
3.5 oz pineapple, chopped
1/2 cup self-rising flour
3/4 cup + 1 tbsp coconut milk
1/2 cup palm sugar, shaved (can substitute brown sugar)
1 None lime, halved, thinly sliced crossways
1 cup powdered sugar

1
Preheat oven to 350u00b0F. Grease and line an 8 inch square cake pan with parchment paper.
2
Beat 1 cup butter and sugar in a small bowl until light and creamy. Add eggs, one by one, beating well after each addition.
3
Stir in mango and pineapple. Fold in flour and 3/4 cup coconut milk alternately until just combined.
4
Spoon mixture into prepared pan; smooth surface. Bake 50 mins, or until a skewer inserted in the center comes out clean. Cool cake 5 mins in pan. Turn onto a wire rack to cool completely.
5
Meanwhile, make candied lime: Combine reserved mango juice, palm sugar and lime slices in a small saucepan over low heat. Cook, stirring, 1-2 mins, or until sugar dissolves. Increase heat to moderate; simmer, uncovered, 2 mins, or until thickened slightly. Cool.
6
To make icing, beat remaining butter until light and creamy. Gradually beat in powdered sugar, then 1 tbsp coconut milk. Spread icing over top and sides of cake. Top with candied lime.

1104

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/3 cups butter, at room temperature, 3/4 cup sugar, 2 None eggs, at room temperature, 7 oz canned sliced mango in natural juice, chopped, 1 tbsp juice reserved, and more.

Yes, Pineapple Mango Cake With Candied Lime 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.

Pineapple Mango Cake With Candied Lime

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