Spring is here! With Easter around the corner I wanted to share with an easy brunch idea. Coconut mango cake is widely popular on our family brunch table. Bursting with the flavors of spring this brunch cake can quickly be baked the night before and tastes even better the next day. Prepared in a 9×13 pan this cake makes plenty for a table of ten. Serve with fresh fruit and a piping cup of coffee for the perfect sweet end to your brunch.
Ripe mangos are folded into a thick hearty batter, dusted with coconut flakes and baked until golden brown. Allow to cool and slice. Unsweetened coconut flakes can be found in your produce section or in the baking aisle. Add ½ cup chopped walnuts or raisins if you like, this bread is fuss free.
Coconut Mango Breakfast Bread
2 ½ cups all purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups sugar
2 tsp. cinnamon
3/4 c. vegetable oil
½ cup butter, room temperature
3 eggs, room temperature
1 tsp. vanilla
1 large ripe mango peeled and chopped or 3 small
½ cup dry unsweetened coconut flakes
Preheat oven to 350 degrees.
Grease a 9×13 baking pan.
Sift together flour, baking soda, cinnamon, and salt. Set aside.
With an electric mixer cream the butter. Add eggs and sugar and continue to beat until light and fluffy.
Add oil. Fold in dry ingredients just until combined, do not over mix. Fold in mangos and half of coconut flakes.
Add to prepared pan, sprinkle remaining coconut flakes and bake for 50-60 minutes or until center is baked.
Remove from oven allow cool. Slice and serve.