Mango coconut cake bundtlette with boozy coconut glaze
One of the best ways to eat a mango, is over the sink with the juices dripping down your hands. Second best, is in a beautiful mango coconut 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!
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!