Mango and Coconut Bread

Best teatime cake ever
Mango and Coconut Bread
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Ingredients

Adjust Servings:
2 cups Mango fresh, chopped
1/2 cup Coconut grated
1/4 cup Walnuts chopped
2 cups Wheat flour
3 Eggs
3/4 cup Butter room temperature
1 1/4 cups Sugar
2 tsp Cinnamon
1 tsp Vanilla extract
2 tsp Baking soda
1/2 tsp Salt

Nutritional information

245
Calories
11.6g
Fat
32.9g
Carbohydrates
3.4g
Protein
58mg
Cholesterol
312mg
Sodium
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    Ingredients

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    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:

    How to Cook Mango and Coconut Bread Recipe - Sweet Loaf with Fresh Mango Recipe - Mango and Coconut Cake

    So, how to make Mango and Coconut Bread?

    Steps

    1
    Done
    1

    Heat the oven and prepare loaf tins

    Preheat the oven to 350°F. Lightly grease 2 loaf tins and dust with flour.

    2
    Done
    1

    Combine the dry ingredients

    Combine the flour, baking soda, cinnamon, and salt in a large bowl. Make a dip in the center of the mixture.

    3
    Done
    3

    Beat the eggs and sugar together

    In another bowl, beat the eggs, butter, sugar and vanilla extract together.

    4
    Done
    1

    Add the fruit and nuts

    Gently stir in the mango, walnuts, and coconut until evenly distributed.

    5
    Done
    1

    Combine the cake batter

    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.

    6
    Done
    20

    Leave the batter to rest

    Pour the cake batter into the prepared loaf tins and leave to rest at room temperature for 20 minutes.

    7
    Done
    55

    Bake the cakes

    Bake for an hour, until a toothpick inserted into the center of the cakes comes out clean.

    8
    Done
    20

    Leave to cool

    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!

    Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 2
    Made by Cook.me

    Hmmmm, Something new and special!

    sarah

    Well done, Nina! Thank you for sharing this!

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