Tropical Mango Coconut Cake
Imagine biting into a slice of paradise with our Tropical Mango Coconut Cake, a dessert that not only satisfies your sweet tooth but also brings a bit of the Caribbean to your dining table.
Ingrédients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 ripe mango, diced
- 1/2 cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk together eggs, almond milk, melted coconut oil, honey, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Fold in diced mango and shredded coconut.
- Pour the batter into the prepared cake pan.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 180kcal | Carbohydrates: 12g | Protéines: 6g | Fat: 14g | Sucre: 4g
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