This Tropical Mango Almond Cake with hints of coconut and lime will be a hit for summer!
The unofficial start to Summer 2018 is here my friends! Woohoo!
Let’s celebrate with cake, shall we? Is there any better way?
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. The only thing that rivals the fabulous flavor of this cake is how incredibly easy it is to whip up!
It’s perfect as a dessert or as a little afternoon snack with your tea or coffee. The cake is nice and moist, not overly sweet and the sliced almonds on top provide great crunch.
A Few Cook’s Notes for Tropical Mango Almond Cake recipe:
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.
We all need a simple go-to cake for summer entertaining, and this Tropical Mango Almond Cake is it friends! Enjoy!
Hope you all have a fabulous holiday weekend! Welcome to the summer of 2018!
- 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, I use Diamond of CA sliced almonds
- 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.