Tuesday 22 January 2008

Mango and coconut easy cake recipe

Here is Chef Jeenas mango and coconut cake recipe.

This easy cake recipe is eggless, wheat and gluten free and is stunningly delicious.

The mango is wonderful and fruity which soaks into the tasty moist cake and the flavour of the coconut makes this cake extra special as it tastes so exotic.

Chef Jeenas cake did not last long before every crumb was eaten up.

Ingredients for mango and coconut easy cake recipe.

1 Tin Mangoes in Syrup 425g
1/3 Cup Low Fat Margarine
1/2 Cup Desiccated Coconut (I use no added sugar coconut)
1/4 Cup Caster Sugar
3 Tbsp Maple Syrup
1 tsp Baking Powder
2/3 Cup Polenta (corn meal)

Getting started on Chef Jeenas easy mango and coconut cake recipe

Take the mango slices out of the tin and leave to the side, keep the mango juices in the tin to add to the cake later.

Cream together the low fat margarine and caster sugar.

Add the polenta ( corn meal) coconut and baking powder mix well.

Mix in the maple syrup then the juices from the tin of mangoes.

Place mango slices at the bottom of a round cake tin (you do not need to grease the tin).

Pour any left over mango juices into the mango and coconut cake mixture.

Spoon mango cake mixture over the top of the mango slices - spread evenly with the back of a spoon.

Place into a hot oven at 180C for 40 minutes or until golden.

Take mango and coconut cake out of the oven and leave on a wire rack for 5-10 minutes.

Use a blunt knife to gently loosen the edges of the cake then turn the mango and coconut cake onto a plate.

Leave to cool then slice and serve.

Enjoy Chefs mango and coconut cake recipe.

Before eating a mango cake recipe why not try one of Chefs main courses:

How about trying Chefs refreshing Mango lassi drink


Anonymous said...

superb cake, will try and let u know the result

Lisa Turner said...

This sounds so good. Though I don't have food allergies, I really enjoy gluten-free desserts. I'm also a big cornmeal fan and would like to try this at some point. Thanks for sharing.

~M said...

This sounds great. Dessicated coconut is shredded coconut, right?

Anonymous said...

mango is my favorite fruit. i will be trying this one!

Simply...Gluten-free said...

This looks so moist and delicious. I am not a fan of coconut, do you think it would turn out alright if I omitted it? I love mangos!

Rita Sella said...

slurp... it looks yummy, we still have mango season in Melbourne ^_^

Naomi Devlin said...

yum! mango and coconut are a great combination. That cake looks delicious. I just got some coconut flour that I'm going to experiment with, I think I might have to wait till the weekend to make another cake though!

Hmm, maybe muffins? They're for breakfast right, and can't possibly be counted as cake?....

Chef Jeena said...

Hi Anonymous I'm sure you will love this cake it is really tasty. Thanks for stopping by. :-)

Lisa I am the same I love a lot of gluten free cooking. :-)

~M thanks for stopping by. Yes desicated coconut is finely shredded coconut. Sometimes it is sweetened but I used a "no added sugar" coconut for this recipe. :-)
Flanboyant Eats thanks for stopping by my blog. I am sure you will love this cake. :-)

Simply...Gluten-free If you were to omit the coconut I would replace it with extra polenta. :-)

rita bellnad thanks for stopping by my blog. Lucky you having all those fresh mangoes. :-)

Naomi Devlin thanks for stopping by my blog. I always class muffins as small cakes. :-)

Rosa's Yummy Yums said...

A wonderful cake! I love mangoes and coconut...



Finla said...

Wow I come from a state which is famous for mangoes and I have to admit i have never made a cake with mangoes.
Looks so delicious.

Anonymous said...

I have also never ever had a Mango cake till now, it looks too yummy though, and like always, ur pics were drooling :-)


Kajal@aapplemint said...

wonderful potion for the wheat intolerant. The combination of mango and coconut is simply divine.

Mansi said...

Looks great Jeena! haven't tried a cornmeal cake before...does this become a bit harder than regular cakes??

coconut and mango is my fav combo, btw:)

Chef Jeena said...

Rosa me too it was delicious. Thanks for stopping by. :-)

Happy cook mango cake is great. :-)

Thanks Mona I'm glad you like my cake. :-)

Kate / Kajal I agree mangoes and coconut are a perfect match. :-)

Mansi the corn meal gives the cake a great texture. It really is tasty, different than basic sponge but just as delicious. :-)

Kribha said...

Jeena, this is absolutely gorgeous. My hubby loves these types of cakes than the frosted ones. I will be DEFINITELY trying this soon. It's early morning here and my tummy is craving for a bite rightaway. Excellent work done!

Adi said...

Soooo good... Lovely cake, my husband loves mangoes and it´s a great post for gluten-free fans, but also for anyone interested in just good recipes. I have to try this since I do really like baking with cornmeal.
My sister in law has recently developed gluten intolerance and I´m sure she will LOVE this recipe.
Thanks for posting.

Seena said...

Wow, Jeena,
You are tempting me with such beautiful cakes! If my kids see this they will leave me and come to you..hm, hope me too can bake some..:D

Kavita said...

Hi Jeena,
You have wonderful recipes. :)
I am looking to make cake for my son who is allergic to eggs and flour. That's how I stumbled upon this recipe. This recipe requires margarine(which is egg based), so my son won't be able to eat it. Can you suggest a recipe which is eggless and all purpose/wheat flour free(like this one is)?
My son's birthday is coming up(will be 3) and I would like for him to have a birthday cake like normal kids have. Please help.

Chef Jeena said...

Hi Kavita, I am happy that you like the recipes on my blog.

You can bake this same cake recipe using sunflower margarine that is dairy free or any other dairy free margarines. The cake will taste just as delicious.

If you email me at askjeena@googlemail.com we can discuss making a birthday cake in more detail. :-)

Thank you for stopping by.

Jeena :-)

Stephanie ODea said...

polenta! how smart!
I can not wait to try this. I have a "tube" of polenta my mom brought over and we also have plain ol' corn meal. I should use the corn meal, right?
I have canned mangoes already in the house. I am so excited!

Gabi said...

I love mango and coconut together. Would it affect the recipe if I use another fat instead of margarine (my deadly enemy)which makes me ill? What about coconut oil? It looks absolutely delish!
Thanks- I came over from Naomi's roundup!
x x x

Anonymous said...

I'm glad to have found your site. I'm allergic to eggs, gluten, dairy & almonds, so I find it hard to find recipes for desserts that acually taste good. This mango cake looks delicous! A quick qustion... I would use fresh mango instead of canned (I've never seen canned in Canada- also never looked) I notice that in the recipe it calls for the juice from the can to be added to the batter- any idea how much that would be, so I can substitute another juice for this liquid?

Thank you!

Liv Healthy

Chef Jeena said...

Hi Gabi thank you for visiting my blog. I'm glad you like this recipe.

I have only ever used margarine for this recipe so I am not too sure how oil would turn out. If you do use oil I would use sunflower or rapeseed oil as they have no strong taste to them, you could certainly try coconut oil if you like. I think this recipe will turn out ok using an oil instead because of the kind of cake it is.

I would love to hear how it comes out.

Take care
Jeena x

Hi Jennifer, thankyou for visiting my food recipe blog. I am happy that you like this recipe.

You can use the juice of a can of peaches or manderins. You could pulp up some fresh mango with a little water or pulp up a tangerine or clementine and use that as a juice. It would measure to approx 1/2 - 1/3 a cup of liquid, remember that it may look runny at first but the polenta soon soaks liquids up like a sponge. I used the syrup from a can of mangoes that was sugar based so you may want to add 1 tablespoon of white or brown sugar or some extra maple syrup.

I hope this helps, I am sure you will enjoy this cake it is very tasty.

Jeena x

p.s Jennifer and Gabi on my new website I will have a page on people who cook my recipes you can send me a picture to askjeena@gmail.com :-)

yowassup said...

this sounds so great! only problem is, my friend's son is also allergic to corn!! aughh. do you have any suggestions as to what i can substitute the polenta with? would spelt flour work maybe?

Unknown said...

Wow Jeena, This is a lovely Mango cake.I have bookmarked it and I have never tried making cakes with mangoes, look absolutely stunning with nice pictorial demostration.

yowassup said...

just wanted to follow up...i substituted rice flour for the cornmeal (i made it as written first so i could compare to the original) and a non-dairy margarine substitute (i think it was smart balance). it came out great--so delish!! and allergen-free! thank you!

Chef Jeena said...

Hi Yowassup, I'm glad you liked this mango cake recipe and that it fitted to what you wanted. I use non dairy margarines a lot and I find that they produce lovely baking. :-)

Thanks for stopping by and taking time to tell me how your cake went.

Thanks, Jeena :-)

Anonymous said...

Please Jeena...

I havent a clue about a "cup" of anything...so please put the recipes in metric..and old fashioned ENGLISH IMPERIAL for us oldies.
Cup? is that a coffee cup (ie dinky) or a proper pint pot (a pint!!20oz?)
I need cake!!and it has to be gluten free...
Yours in desperation...

Chef Jeena said...

Hi Apricot,

I do use pounds and ounces in a lot of my recipes, sometimes though I do use cups for measurements as this is a non-profit blog that I do in my spare time, sometimes it is easier to measure in cups, this cake recipe is one of them.

I am English too so I fully understand what you mean about cup sizes.

When I measure I use a a standard British mug/cup. Just think of all the cups in your cupboard or if you went to a friends house for a cup of tea or coffee, the size of cup would generally be the same although the design may be slightly different.

So I would say using an average sized English cup that you would have a cup of tea/coffe in works just fine.

Think of the line where you would fill the cup with tea/coffee to and work from there.

I hope this helps, please try not to worry too much about getting this recipe exact. Cooking this cake recipe is not the same as cooking a cake recipe using wheat flour.

The exact measurements in my mango cake recipe do not need to be perfectly exact, the cake will turn out just as good if you use my ingredients and instructions to the best that you can.

I would really love to hear how you get on with this recipe, I can only update the recipe with imperial/metric next time I cook it because I have always measured this recipe in cups.

Thank you for visiting my food recipe blog, please keep logging on as I update daily.

I have plenty of recipes on the cards that will be gluten free so stay tuned.

Thanks Jeena. :-)

yowassup said...

hey apricot,

you can find lots of instant converters online, but even better, if you just type "convert 425 grams to ounces" in google, it automatically does it for you. that said, in us measurements, 1 cup is 8 liguid ounces.

yowassup said...

oh, and i think the us pint differs from the british pint--ours is 16 oz, or 2 cups, and i think the brits have 20 oz. very confusing, isn't it? see here: http://en.wikipedia.org/wiki/Gallon

Anonymous said...

Imperial pints do have 20fluid ounces, but thanks anyway. A 16oz pint would just not do around here...this is Yorkshire.
I used to bake quite a bit...and made the cake using about 6oz marg, same of sugar....and it was fine. Used a 9" sandwich tin.
When a girl needs cake...

Unknown said...

wow this mango and coconut Easy cake wonderful I am going to try this one can I replace butter with margarin can you please clear my dought

Chef Jeena said...

Hi Rakha, you can use butter or margarine in my mago and coconut cake recipe. I have never used butter, it will taste slightly different than with margarine but I am sure it will work just great. :-)

Mel said...

Hello Jeena,
This cake looks so yummy and wonderful and it seems easy to bake. After my success with your 'Perfect Sponge Cake' recipe, I can't wait to try your other recipes and I've decided to try this one before I make an attempt at that Apple and Blackcurrent Pudding recipe of yours... :-)
I just wonder whether I can use freshly grated coconut instead (as it's easily available where I live) and if yes, will the measurement differ? Thanks a bunch, and wish me luck. :-)

Chef Jeena said...

Hi Mel,

I think fresh grated coconut would work fine with this recipe because polenta as a grain soaks up a lot of fluid so the moisture from the frsh coconut should work great.

I'd love to hear how it goes.

Keep logging on as I update almost daily with new free recipes.

Thanks Jeena.

Divine said...

I'm trying this cake right now. It looked so good on your blog, I had to make it. I used freshly grated coconut and i hope it tastes ok. Great blog btw, I found tons of your recipes that I want to try:)

Unknown said...

Hi this cake sounds really good. Wanted to know if i was using fresh mangoes instead of canned ones how many kg of mangoes would u use. thanks for ure help.

Chef Jeena said...

Hi Puja,

I would use 1-2 fresh mangoes. Just slice the mago and use as directed in the pictures.

Feel free to contact me with anymore queries.

Thanks, Jeena.

Krupa said...

Awesome recipe..just tried it. One of the softest eggless cake.
Thanks for sharing..

Christal rose said...

Thanks for a great recipe! I am so glad I found your site, everything here looks great, and it's so good to find some easy gluten free and vegan recipes. I am always looking for new ways to use cornmeal. I also made a pineapple version, after I made the first one I was so inspired and didn't have any mangos left. Thanks so much, we loved them!

Anonymous said...

what health benefits can i get by eating this .. mango and coconut cake?

Ashley said...

Jeena I am soooo glad that I found your blog, this cake looks absolutely delish! I too am wanting to use a fresh mango, but didn't know if I should add more liquid to the cake since I would then be omitting the juices later? I also wanted to know if I could substitute the margarine with sugar-free applesauce?