Ingredients
Scale
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
Instructions
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