Tropical Peach Mango Coconut Cake
This Tropical Peach Mango Coconut Cake is like sunshine on a plate. It is the tropical version of a coffee cake that’s perfect with a cup of coconut flavor coffee and also delicious topped with ice cream for a sweet night cap.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 slices
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 rounded teaspoon baking powder
- 8 oz mascarpone cheese
- 2 large egg
- 3 oz coconut oil
- 1/2 teaspoon vanilla extract
- 3/4 cup ripe peach - diced
- 3/4 cup ripe mango - diced
- 1/3 - 1/2 cup unsweetened coconut flake
Allow the mascarpone to soften at room temperature. Also leave the eggs out to come to room temperature.
Preheat oven to 350°F.
In a small bowl, measure out flour, sugar, salt, and baking powder, mix together thoroughly with a whisk and set aside.
Melt the coconut oil in a microwave safe bowl for 20-30 seconds, if it is not already liquid, and let cool.
Brush a 9” cake pan or cast iron skillet with some melted butter or nonstick spray. Cut out a piece of parchment paper to fit the bottom of the pan, line the cake pan and brush the top of the parchment paper with some butter or nonstick spray as well.
Add mascarpone cheese, egg, the coconut oil, and vanilla extract to a medium mixing bowl and whisk until smooth.
Combine the dry ingredients into the wet ingredients with a spatula.
Fold in all the diced peach and mango.
Pour into prepared pan, sprinkle coconut flake on top until completely covered.
Bake for 45 minutes until an inserted toothpick comes out clean.
Let cool on a wire rack completely before slicing.
Serving: 129g | Calories: 398kcal