Sweet and tender, this Mango Tropical Bundt Cake is easy to make, can be frozen and tastes amazing!
Caramelized mango tropical bundt cake reminds me of Indian summer that just went away.
Though this might seem a rhetorical sentence, it’s not, since the water tends to be a tepid tone the whole summer, a thing I really despise. So something as simple as cold water makes my day. Gotta give me credit for having learned how to revel in the little details.
So, while taking advantage of the last fruits of summer and getting ready for the cooler days ahead, we’re having a tropical Bundt a Month theme for this group of bundt baking fanatics.
We bundt cake lovers post once a month with a theme and create some fan.tas.tic bundt cakes, the list of which you will find at the end of this post. Aren’t we the sweetest? Instant vacation in over a dozen posts.
And in a way, I usually like to feel tropical more than be in a tropical climate. You know, million % humidity and mosquitoes are not my idea of a good time. But a caramelized mango bundt cake that has some coconut milk and rum in the batter sure are. The afternoons are perfect now to be out, have a cup of coffee or tea and some cake.
Again, I turned to my basic vanilla bundt cake that has yet to turn me down.
There was a mango rolling around in my fridge. We have two kinds of mangos here, with different skin colors.
The truth is I never know which one I’m buying, and they may be ripe, but that doesn’t mean they taste great. Pretty much like Haas avocados (in my opinion the only ones worth eating) and those big, beautiful ones that are pure water and taste like nothing. It’s the same with the mangos.
So, even though it tasted fine, caramelizing has never bothered a tropical fruit, and inside a cake, they turn into a sort of jammy paste. But with a lot of flavor. I was surprised when I cut it, the mango was so smooth and a burnt ochre in color. Rum colored.
For the cake:
- 1 mango
- 1 Tbs butter
- 2 Tbs sugar
- 2 ½ cups (325g) all-purpose or cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (175g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- 3 eggs, at room tº
- 1 cup whole milk
- ¼ cup coconut milk
- ½ teaspoon vanilla
- 2 Tbs dark rum
For the rum glaze:
- 1 cup powdered sugar
- 2–3 Tbs dark rum
- Toasted coconut flakes, for sprinkling
For the cake:
- Peel mango and cut in cubes. In a skillet melt butter, add sugar and when it’s dissolved, add mango cubes.
- Cook for 2 or 3 minutes, stirring so that they caramelize. Reserve.
- Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
- Sift flour, baking powder and salt. Set aside
- In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
- Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.In a small bowl, mix milk, coconut milk, rum and vanilla.
- Beginning and ending with dry ingredients, add them in three parts alternating with liquids in two parts.
- Pour 2/3 of batter into prepared pan, spreading evenly. Scatter mango pieces on top. Cover with remaining 1/3 of batter.
- Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.
For the rum glaze:
- Mix sugar and rum in a bowl.
- Drizzle over cooled cake, letting it run down the sides.
- Sprinkle with coconut and serve.
Keywords: mango cake, mando bundt cake, mango coconut cake
adapted from Kiss My Bundt, by Christa Wilson