Tropical Mango Almond Cake

This Tropical Mango Almond Cake is summer in cake form. It’s tropically tasty with slices of fresh mango and hints of coconut and lime. And the rich, almond flavor is spectacular.

Ingredients You’ll Need

• unsalted butter
• granulated sugar
• limes
• vanilla extract
• almond extract
• eggs
• all-purpose flour
• unsweetened shredded coconut
• salt
• whole milk
• mango
• sliced almonds

Step-By-Step Instructions

The first step is to cream together the butter and sugar until fluffy. You’ll add the lime zest, vanilla and almond extracts and eggs, one at a time, mixing just until combined after each addition.

The second step is to whisk together your flour, coconut and salt. Turn mixer on low speed and slowly add the flour mixture to the butter mixture, alternating with milk, beginning with flour and ending with flour mixture, beating just until combined.

The last step is to spoon the batter into your pan. Top with mango slices in a circular pattern, as pictured. Sprinkle with almonds. Bake until lightly browned and until a tester inserted in center of cake comes out clean. You’ll transfer to wire rack and let cool for 20-30 minutes. 

We all need a simple go-to cake for summer entertaining, and this Tropical Mango Almond Cake is it friends!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Tropical Mango Almond Cake

Author: MaryAnn Dwyer

Servings: 8 servings

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This Tropical Mango Almond Cake is summer in cake form. It's tropically tasty with slices of fresh mango and hints of coconut and lime. And the rich, almond flavor is spectacular.

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

1x2x3x

• 1 cup unsalted butter, softened
• 1 1/3 cups granulated sugar
• 1 Tbsp. lime zest, freshly grated
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 3 large eggs
• 2 cups all-purpose flour
• 1/3 cup unsweetened shredded coconut
• 1/4 tsp. salt
• 1/2 cup whole milk
• 1 large mango, peeled and cut into 8-10 thin slices
• 1/3 cup sliced almonds,

Instructions

 

• Preheat oven to 350 degrees. Spray a 9-inch cake pan with nonstick cooking spray.
• In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar on medium speed, until fluffy, about 3 minutes. Add lime zest, vanilla and almond extracts and eggs, one at a time, mixing just until combined after each addition.
• In a medium bowl, whisk together flour, coconut and salt. Turn mixer on low speed and slowly add the flour mixture to the butter mixture, alternating with milk, beginning with flour and ending with flour mixture, beating just until combined.
• Spoon batter into prepared pan. Top with mango slices in a circular pattern, as pictured. Sprinkle with almonds. Bake until lightly browned and until a tester inserted in center of cake comes out clean, about 45 minutes. Transfer to wire rack and let cool for 20-30 minutes. Serve with freshly whipped cream, if desired.

Notes

For this recipe, I use unsweetened shredded coconut. It is sold in bags at most markets. My favorite is from Bob's Red Mill.

For the topping, I peel my mango and slice it very thin. You'll use about 8-10 slices.

You can serve the cake plain, add a dollop of fresh whipped cream or a scoop of vanilla ice cream.

Nutrition

Calories: 545kcal | Carbohydrates: 60g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 132mg | Sodium: 98mg | Potassium: 149mg | Fiber: 2g | Sugar: 34g | Vitamin A: 835IU | Vitamin C: 0.6mg | Calcium: 55mg | Iron: 2.1mg

Keyword: coconut, mango, single layer cake

Cuisine: American

Course: Dessert

Before your first bite, snap a photo and share!If you make this recipe, I'd love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!