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Coconut & Mango cake

door Linda Terrizzi

You make this delicious coconut and mango cake the old fashioned way. Simply, in a cake tin and without too many frills. The taste makes up for the lack of decoration completely!

Cake conversations

A while ago Linda and I were chatting about cake. We often do, of course. Usually it is about a new recipe for a new cake that is as large, beautiful and colorful as possible. But this time the conversation went a little differently…

“Just think…” she began. “I used to bake a cake and sprinkle some icing sugar on it. Everyone was very happy with that. And it tasted delicious too. That was already well suited for a birthday.”

“Uhh yes, that's true.” I replied. I clearly didn't know where she wanted to go with this statement.

“Later the cake had to be cut and filled. Such a chocolate cake or whipped cream cake, you know? And again later the cake had to be cut and filled twice, so that you get such a nice stacked cake. A few more years later and now no one was satisfied with a simple cake. Every birthday now a cake had to appear on the table that was filled at least twice, spread with buttercream in twenty colors and then also spectacularly decorated.

In fact, you don't see anything online other than huge stackable cakes, often with multiple layers… and that for every birthday! In the past, that was only reserved for weddings and such. Where has the time gone when you could make someone happy with a simple slice of cake?”

Bigger, nicer, better, more luxurious…

So, it did come in. And indeed: especially if you -like us- are busy with food, recipes and photos, it is often a sport to outdo yourself every time. With such a beautiful drip cake of fault line cake, for example. And while they are also super fun to make, you shouldn't want to eat them several times a year (for every birthday).

In daily life we ​​are busy with 'simplification' (in English it sounds better: “Simplicity”). be satisfied with what you have, discard, Marie Kondo, you know it… but with food - and especially with cake - we have only started baking more, better, bigger and more luxurious.

To cut a long story short: Time for something simple! But, of course, it should not be at the expense of taste. And this is certainly not the case with this recipe.

This 'pound cake' with coconut and mango is a tropical flavor bomb! And all in such a simple form – delicious!

This recipe is for a 22-26 inch long cake tin.


  • 275 gr wheat flour
  • 1 bag (16 gr) of baking powder
  • a pinch of salt
  • 150 gr butter
  • 150 gr granulated sugar
  • 3 eggs
  • 1 (over) ripe mango, cubed
  • 120 ml coconut milk
  • 50 gr grated coconut

Preparation coconut & mango cake

Grease a cake tin with butter and preheat the oven to 175 degrees.

Now take a large bowl and sieve the flour in it, together with the baking powder. Then also add a pinch of salt.

Make sure the butter is at room temperature. Take the butter and sugar and then beat it until it becomes creamy. This takes about 2 minutes. Puree the mango and add this to the mixture as well. Now stir it all together well.

Then beat the eggs in the butter mixture, one at a time.

Now add half of the flour to the butter mixture, along with half of the coconut milk. Beat everything together. When all ingredients are included, add the second half of the flour and the coconut milk. Beat the batter well again.

Finally, add the grated coconut to the batter.

Pour the batter into the cake tin and bake the cake for about 50 minutes until golden and golden. The cake is cooked like a satéskewer that is inserted in the middle comes out clean from the cake.

After baking, let the cake cool in the tin for about 10 minutes before removing it. Finally, let the coconut and mango cake cool completely to room temperature.


You can store the coconut and mango cake for a few days in an airtight container, or for example in aluminum foil. It does not need to be cooled. Freezing is also possible!

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