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Mango and Coconut Cake

What you need: 

1 1/4 cups flour
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 1/2 teaspoons baking soda
1/2 mango, cubed
3/4 cup nondairy milk (I use soy)
1/3 cup vegetable oil
3/4 teaspoon vanilla extract
coconut, for topping

What you do: 

1. Preheat oven to 350 degrees Fahrenheit and grease a round baking pan. In a bowl, combine the flour, sugar, baking soda, salt, and ginger. Mix thoroughly and create a well in the center.
2. Place the milk, oil, mango, and vanilla in the well and mix gently till homogeneous.
3. Pour into prepared baking pan and top with coconut. Bake for 27 to 30 minutes.
Enjoy with coffee, tea, or soy milk!
Source of recipe: I created this recipe.

Preparation Time: 
7 min, Cooking time: 27 min
Cooking Time: 
27 min
Recipe Category: 


Easy and very moist. The coconut and mango combination is really good. I was tempted to add some cardamom and I'm glad I didn't because it's a nice, simple fruit cake. I was going to serve it as a dessert after Thai take-out but we were too full so I brought it to work. Mine didn't turn out as golden brown on top but I think it's my oven's fault because it kind of sucks.


This was pretty good. I added cranberries instead of mango because I didn't have any. I also subbed some of the oil with apple sauce which worked well; it was still very moist. The only thing is, I think there may be too much baking soda, there is a distinct bitter after taste of the baking soda so much so that my boyfriend couldn't eat it. I'm not sure if I mis-measured or if there is simply too much. I will try again with maybe a 1/2tsp less. Oh, and I also added cinnamon and nutmeg instead of ginger 'cause ginger makes me sssooooo ill...kind of a bummer. Thanks for the recipe, I'm gonna try to make cupcakes with it too.



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