Mango-Coconut Cake With Yogurt-Lime Cream |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Delicious variation of upside down cake! Original recipe from Homemakers Magazine with a couple of changes. Everyone asks for this recipe. 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 |
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 |
Directions:
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.
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