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.

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Temps de préparation 15

Temps de cuisson 40

Temps total 55

Type de plat Dessert

Cuisine Caribbean

Portions servings

Calories 180 kcal

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

Serving: 100gCalories: 180kcalCarbohydrates: 12gProtéines: 6gFat: 14gSucre: 4g

Keyword almondflour, caribbeancuisine, coconutcake, coconutflour, diettreat, glutenfree, healthybaking, healthycake, lowsugar, mangoandcoconut, mangocake, sugarconscious, summerdessert, tropicalcake, tropicaldessert

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