Mango Cake with Coconut Glaze
Ingredients
MANGO CAKE
- 1 cup softened unsalted butter, plus more for greasing pan
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- 2 cup small diced ripe mango
- 3/4 cup granulated sugar
- 1/4 cup sour cream
- 1 1/2 cup all-purpose flour
- 1/4 tsp salt
COCONUT GLAZE
- 1 cup confectioners’ sugar
- 3 tbsp (stirred) coconut milk
- Pinch salt
Instructions
- Preheat the oven to 350°F. Grease a 9” x 5” loaf pan with butter.
- Using a stand mixer with a paddle attachment, or a bowl and hand mixer on medium, beat the butter and sugar until creamed and fluffy. Add eggs, one at a time, then follow with sour cream and vanilla; beat until well combined.
- In a bowl, combine flour, baking powder, and salt. Add the flour mixture to the butter and mix until just combined. With a spatula, fold in the diced mango. Evenly pour the batter into the prepared pan and bake for 50 to 55 minutes, until golden and a toothpick comes out clean when inserted into the center. Carefully remove the cake from the pan and allow to cool on a cooling rack.
- In a bowl, whisk together the confectioners’ sugar, coconut milk, and salt until smooth and creamy (add additional coconut milk a teaspoon at a time, if needed, to reach a smooth consistency). Pour evenly over the cake. Once the glaze has set, slice and serve.
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