Mango Coconut Cake

May Mango Mania can never be complete without a cake. How can I close this segment for the year without baking a mango cake! Super confident after getting wonderful compliments for my Mango Coconut Jam filled centred cookies, I was all geared up for another round of accolades ( at the risk of sounding slightly immodest 😜)I’am in love with this tropical combination of mango and coconut. I had to repeat them in my next bake, with an added crunch and flavour of pistachios. The cake came out super soft, moist,  crunchy in each bite thanks to the elements coconut and pistas!! The mango pulp provided just the right amount of moisture to the cake. Infact the crumb literally collapsed under the weight of the knife, and I managed to slice one with just about feather light touch for you all to appreciate it’s softness. If I have succeeded in ‘alluring’ you into  this recipe, then lets proceed….


  • All purpose flour (maida)- 2 cups minus 2 tablespoons
  • Mango flavoured custard powder / plain vanilla flavoured/ corn flour – 2 tablespoons
  • Baking powder- ½  teaspoon
  • Baking soda- ¾ teaspoon
  • Granulated sugar- 1 cup
  • Dessicated coconut- 1 cup
  • Mango pulp –slightly less than ½ cup ( roughly from 2 medium sized fleshy mangoes)
  • Yogurt –  ½ cup
  • Coconut oil/refined oil- ½   cup
  • Cardamom- 2-3 number
  • Saffron- pinchful of strands
  • Roasted pistachios- 2-3 tablespoons
  • Coconut extract- few drops(optional)


  • Preheat the oven to 1800C, grease and dust 9’ round tin. (note: I have  used a 9′ diameter, 4.5′ height bundt pan.)
  • Sieve flour,custard powder/ corn flour, baking powder and baking soda. Add dessicated coconut.
  • Throw in pistachios into the flour mixture and mix all the dry ingredients.
  • In a blender jar, finely powder sugar with few pods of cardamom and saffron strands. Add the flavoured sugar into the dry mixture.
  • Prepare mango pulp by peeling mangoes, chopping them finely, blending in a mixer jar. Strain the pulp in a sieve to remove the fibrous strands.
  • Mix in mango pulp with curd and oil , use a hand whisk to get a uniform  liquid mixture.
  • Add few drops of coconut extract and give a final whip.
  • Make a well inside the flour mixture and add the liquid mixture inside it, giving it a slow mix.Do not use hand mixer or do not mix vigorously with hand.
  • After the powder and liquid are completely incorporated, transfer the contents to the greased tin. Give a mild tap on the counter to remove any entrapped air bubbles.
  • Bake for 50- 60 minutes at 1800C till a toothpick inserted at the center comes out clean. Check the cake after 50 minutes and accordingly bake for 5 to 10 minutes more. My cake took slightly more than an hour, thats because of the voltage issues. So the baking time varies by few minutes for each oven .
  • Cool the cake on rack before slicing.
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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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