Today I’m sharing my favorite Mango and Coconut Bread recipe with you, a really special cake packed full of yummy ingredients. Mango is my favorite fruit, I buy it in bulk as soon as it’s in season and keep some frozen for when it’s not! So naturally it’s made its way into plenty of my dishes.
I love chopped mango in salads and I often make a beautiful vegetable tagine recipe with mango running through it. On the sweet side, mango creme brulee, pavlova, jam…there is an endless list! And it also works wonderfully in this mango bread.
There’s a tropical feel to this cake – chunks of mango, flakes of coconut and walnuts for crunch, with cinnamon and vanilla giving extra fragrance.
To make Mango and Coconut Bread, you will need the following ingredients:
So, how to make Mango and Coconut Bread?
Preheat the oven to 350°F. Lightly grease 2 loaf tins and dust with flour.
Combine the flour, baking soda, cinnamon, and salt in a large bowl. Make a dip in the center of the mixture.
In another bowl, beat the eggs, butter, sugar and vanilla extract together.
Gently stir in the mango, walnuts, and coconut until evenly distributed.
Tip the egg and sugar mixture into the center of the flour mixture and gradually fold the flour in, until the batter is well mixed.
Pour the cake batter into the prepared loaf tins and leave to rest at room temperature for 20 minutes.
Bake for an hour, until a toothpick inserted into the center of the cakes comes out clean.
Remove the loaf tins from the oven and leave to cool for 10 minutes. Then transfer to a wire rack to cool completely.
This Mango and Coconut Bread recipe is the one for you next time you’re looking for a teatime cake that’s a little out of the ordinary. Take some snaps of your baking creation and don’t forget to tag #cookmerecipes so I can see how you get on!
I'd recommend the pumpkin bread instead taste better.
Too dry and brittle fell apart really quickly so need a fix for that aswell
Vegetarian Recipes
