Ingredients
1/4 Cup Coconut milk but (use full fat milk, or if can't find, use heavy cream)
1.5 Cup All-Purpose Flour
2-3 Mango (or 3/4 cup Kesar Mango pulp. If using fresh mangoes, only use non-fibrous alfanso/kesar mangoes)
3/4 Cup Sugar
1/4 tsp Salt
2 tbsp Canola Oil
1 tsp Coconut Extract (if can't find, use vanilla extract)
3/4 Cup Unsalted Butter (at room temprature)
2 Egg(s) (large eggs, at room temprature)
1/2 tsp Baking Soda
1/2 tsp Baking Powder
Toppings
Mango (fresh, diced)
Powdered Sugar (for dusting)
Directions
1. Pre-Prep - Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square pan) with butter and flour. Rub the interior of pan with butter, then add flour and swirl it around to make a coating. Set aside. Also, peel mangoes, and using food processor puree the pulp to yield about 3/4 cup puree. (add 1-2 tbsp water if puree looks too thick or lumpy. It should be smooth like pancake batter. Not runny or too thick )
2. Using a hand mixer or stand mixer, cream together room temperature butter and sugar until pale yellow in color.
3. Batter should be creamy, pale yellow and not gritty (sugar fully dissolved)
4. With mixer running at low add 2 eggs (one at a time), blending well after adding each egg. Also add coconut extract, coconut milk, oil, and 1/2 cup mango while mixing. Mix on medium for good 4 minutes or until mixture has good volume, and is creamy.
Additional Notes
Make sure you use good quality ripe mangoes like you get in Indian stores. Please don't use white, low-sweet mangoes. Those won't make good cake.
5. In a bowl, add flour, salt, baking powder, and baking soda and sift together. Add 2 batch flour to wet mixture, 1/3 at a time, and fold with rubber spatula after every addition. Then add remaining 1/4 cup mango puree, last batch of flour and fold in.
6. Don't over mix. Just use gentle strokes until dry flour is moistened.
Additional Notes
Over-mix will make cake very dry. So use gentle few strokes.
7. Transfer batter to baking pan and bake for 65-70 minutes or until cake is golden brown and tooth pick inserted in the center comes out clean.
8. Leave the cake on kitchen counter for 5 minutes.
9. Then loosen the edges with knife and flip the cake on cooling rack. Cool the cake completely before slicing.
Notes:
You can add 1/4 cup more sugar if you like sweeter cakes.
If can't find fresh mangoes, you can also use frozen mango puree. Thaw it fully before using.
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