Fluffy Mango Cake with Crunchy Coconut

Ingredients

• 200 g Unsalted butter (at room temperature)
• 200 g Granulated white sugar
• 2 unidades Chicken eggs
• 150 g Whole plain yogurt (can be Greek or skim, but whole gives more moisture)
• 1 colher de sopa Orange zest (or lemon zest) (use only the colored part of the peel, without the white part)
• 1 colher de chá Vanilla essence
• 670 g Ripe mango (cut into small cubes; about 1 ½ cup)
• 240 g All-purpose flour (equivalent to 2 cups)
• 1 colher de sopa Baking powder
• 0.5 colher de chá Baking soda
• 75 g Shredded dried coconut (approx. 3/4 cup)
• 2 colheres de sopa Powdered sugar (for the topping)
• 2 colheres de sopa Lemon juice (Meyer lemon)
• 2 colheres de sopa Toasted coconut (to sprinkle on top)
• 30 g Extra butter for greasing the pan
• 20 g Extra flour for dusting the pan

Instructions

1. Mix butter and sugar

   Place the room‑temperature butter in the bowl and add the white sugar. Mix with the spatula until you obtain a homogeneous, slightly creamy batter.

   Time: PT5M

2. Incorporate the eggs

   Add the eggs one at a time, beating lightly with the whisk after each addition until well incorporated.

   Time: PT3M

3. Add yogurt, zest and vanilla

   Add the plain yogurt, the orange (or lemon) zest and the vanilla essence. Mix until homogeneous.

   Time: PT3M

4. Prepare the mango

   Peel the mango, cut into small cubes (about 1 ½ cup) and toss with 1 tablespoon of all‑purpose flour. Mix quickly to coat.

   Time: PT5M

5. Sift the dry ingredients

   In another bowl, sift the all‑purpose flour, baking powder and baking soda.

   Time: PT3M

6. Combine everything

   Add the dry ingredients to the wet mixture, stirring gently with the spatula. Then fold in the shredded dried coconut and the flour‑coated mango cubes.

   Time: PT5M

7. Prepare the pan

   Grease the pan with butter, dust with flour and line the bottom with parchment paper, leaving the edges hanging to make removal easier.

   Time: PT3M

8. Pour the batter

   Transfer the batter to the prepared pan and smooth the surface with the spatula.

   Time: PT2M

9. Bake the cake

   Place in a pre‑heated oven at 180°C and bake for 45 minutes, or until the surface is golden and a toothpick inserted in the centre comes out clean.

   Time: PT45M

   Temperature: 180°C

10. Check doneness

    Remove the cake and insert a toothpick in the centre; it should come out dry or with a few moist crumbs.

    Time: PT2M

11. Cool slightly

    Let the cake rest in the pan for 10 minutes, then turn out onto a rack to cool completely.

    Time: PT10M

12. Prepare the crunchy topping

    Sift the powdered sugar onto a plate, add the lemon juice and mix until a smooth paste forms. Spread over the cooled cake.

    Time: PT5M

13. Finish with toasted coconut

    Sprinkle the toasted coconut and, if desired, a little more powdered sugar over the topping.

    Time: PT2M

Nutrition Facts

Calories

578

Protein

4 g

Carbohydrates

64 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, Vegetable oil (for a different texture)
• Instead of Granulated white sugar: Demarara sugar, Coconut sugar
• Instead of Chicken eggs: Quail eggs (2‑3 units), Apple puree (½ cup) for vegan version
• Instead of Whole plain yogurt: Buttermilk, Heavy cream (less acidic)
• Instead of Orange zest (or lemon zest): Tangerine zest, Lemon zest
• Instead of Vanilla essence: Vanilla extract, Vanilla beans (scraped)
• Instead of Ripe mango: Peach cubes, Pineapple cubes
• Instead of All-purpose flour: Whole wheat flour, Oat flour (for gluten‑free version, use a blend)
• Instead of Baking powder: Homemade leavening (baking soda + yogurt)
• Instead of Baking soda: Baking powder (increase 1.5×)
• Instead of Shredded dried coconut: Toasted coconut flakes, Coconut flour
• Instead of Powdered sugar: Refined sugar blended in a blender
• Instead of Lemon juice (Meyer lemon): Tahiti lime juice, Apple cider vinegar (½ tbsp)
• Instead of Toasted coconut: Toasted coconut flakes
• Instead of Extra butter for greasing the pan: Vegetable oil
• Instead of Extra flour for dusting the pan: Cornstarch

Equipment Needed

• Large bowl
• Silicone spatula
• Whisk
• Fine grater
• Sieve
• Cake pan (20 cm x 5 cm)
• Parchment paper (optional)
• Oven
• Cooling rack or stand (optional)
• Measuring spoon (teaspoon and tablespoon)

Critical Steps — Do Not Skip

• Mix butter and sugar until creamy, without over‑beating.
• Toss the mango with flour before folding into the batter.
• Do not open the oven during the first 30 minutes of baking.
• Test doneness with a toothpick to avoid overbaking.

Chef Tips from the Video

• Use a very ripe but still firm mango to achieve sweetness without excess liquid.
• Zest the orange peel with a fine grater and avoid the white part to prevent bitterness.
• For an even more intense aroma, add 1 teaspoon of Meyer lemon zest together with the orange zest.

Troubleshooting

Storage

Refrigerator: Store in a sealed container for up to 4 days.

Freezer: Can freeze in individual portions for up to 2 months; thaw in the refrigerator before serving.

Room temperature: In a cool environment, it can last 1‑2 days, but the topping may lose its crunch.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead and kept refrigerated before baking.
• The sugar‑lemon topping can be made while the cake bakes and stored in an airtight jar.
• The toasted coconut can be prepared days ahead and kept in a sealed container.