One of the best ways to eat a mango, is over the sink with the juices dripping down one hand. Second best is in a beautiful mango cake bundtlette with boozy coconut glaze. These are beautiful for brunch or a great snack throughout the day – I mean they are baby bundt cakes! Also if you are still stuck on how how cute the word “bundtlette” is, check out it’s riveting history.
Just So You Know
Boozy Coconut Glaze
I admit adding rum to the glaze is an occasion ~ if you’re not feeling a boozy rum cake then substitute the two tablespoons of dark rum for coconut water. You will still have super delicious mango coconut cakes.
Serve and Store
Mango coconut cake bundtlettes are moist and rich and it stays like that for up to two days. You can either store it covered in a fridge or on a kitchen counter at room temperature. But this cake really does keep well, a tad stickier if stored in a sealed container for up to 1 week.
The Secret To The Bundtlette
Baby Bundt Cakes
No, worries If you accidentally fell into this bundtlette recipe. This mango coconut cake can easily be adapted for a 10-cup bundt pan! In a regular bundt pan, bake for 45-50 minutes or until a wooden pick that is inserted in the center comes out clean.
Frozen Mango Vs Fresh Mango
Don’t flip if you can’t find fresh mangos – or if like me, you wake up to see that your family ate them all. These mango coconut bundt cakes are still amazing with frozen chunks! If the mango looks too yellow, you can add them to a pan and reduce over medium heat to coerce more flavor.
Mango coconut cake bundtlette with boozy coconut glaze
Ingredients
mango coconut cake batter
- 9 tbsp unsalted butter, softened (127g)
- 2¼ cups ap flour (281g)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla bean paste or extract
- ¼ tsp kosher salt
- 1 cup granulated sugar (225g)
- 3 large eggs seperated into yolks & egg whites
- ¾ cup full fat coconut milk (147ml)
- 1 large ripe mango -1 inch chunks *see notes
boozy coconut glaze
- 1¾ cups full fat coconut milk (414ml)
- ¾ cup powdered sugar (94g)
- 2-3 tbsp dark rum *see notes
Instructions
Mango Coconut cake
- Preheat your oven to 350° f, butter your bundtlette pan or your 10-cup regular bundt pan.
- Sift flour, baking powder and baking soda into a bowl, set aside.
- In a large bowl, beat butter until glossy and smooth. Add vanilla, salt and sugar and continue beating until fluffy -about 5 minutes if you are using an electric mixer.
- In the same bowl with the butter: add egg yolks one at a time, mixing thoroughly after every addition. Scrape the sides and the bottom of the bowl as you continue.
- Now we incorporate the flour mixture and the coconut milk in three turns, alternating between the two until no dry bits remain. Set bowl aside.
- In a separate bowl, beat the egg whites until soft peaks form - about three minutes. Add the egg whites to the batter in three turns, gently folding after each addition until there are no streaks of egg whites. Add the chunks of mango -withhold the juices as much as you can.
- Transfer batter to the bundtlette pan, fill each mini bundt pan about 2/3 of the way full. You may need to bake in two batches depending on your pan.
- Bake for about 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. If you’re using a regular bundt pan, bake for 45-50 minutes. Let cakes cool for 20 minutes in the pan and then flip onto a wire rack to cool completely.
Boozy coconut glaze
- Open the can of coconut milk and scoop out the cream of coconut with powdered sugar in a small bowl, and combine. You should have a thick but smooth consistency. The rum will lighten the glaze to a pourable consistency. If you like a stronger rum taste then you may need to add more powdered sugar to get a consistency like runny honey. Stir the coconut glaze well, and drizzle over the cakes. Add your toasted coconut flakes and allow the the glaze to settle for at least 20 minutes before diving in!
Brown Sugar Blueberry Cake
Craving a different cake? This fluffy brown sugar fig cake made even more memorable with a sugary crust —alternative is sugared blueberries sitting pretty on top!
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