I originally made a gluten-free version of this for a friend, simply using an equal amount of gluten-free flour in place of the plain flour. I think I preferred the gluten-free version. There was something about the moist, gummy texture that I really loved, however the mango flavour didn’t come through as strongly. In this plain-flour version the mango flavour is really quite prominent.
Mango coconut bread
Serves: 1 loaf cake / 8 slices
Ingredients
125g unsalted butter, softened
115g / ½ cup caster sugar
80g / ½ cup brown sugar (lightly packed)
2 extra large eggs
400ml / 1½ cups mango puree (from 2 medium mangos)
zest + juice of 1 lime
85g / 1 cup shredded coconut
225g / 1½ cups plain flour
2 tsp baking powder
1 tbsp shredded coconut, for topping pre-baking
Instructions
Preheat the oven to 200C/180C fan-forced/350F. Grease and line a 9 x 5 inch loaf tin.
Using either a stand mixer or electric hand beaters, cream the butter and sugar for 2-3 minutes, until pale, creamy and not grainy.
Add the eggs one at a time, beating after each addition.
Add the mango, lime zest and lime juice and beat to combine.
Add the coconut, flour and baking powder and fold until just combined.
Pour the batter into the prepared tin and sprinkle with the 1 tbsp shredded coconut.
Bake for 35-40 minutes. Test for doneness by inserting a skewer into the centre of the cake. If it comes out with only a few crumbs clinging to it, it is done.