Indian🍰 Sweets & drinks

Mango, Cardamom and Coconut Cake

Name: Mango, Cardamom and Coconut Cake
Total time: 1 h 45 min
Cuisine: Indian
Ingredients: 200 g softened butter; 200 g caster sugar; 5 cardamom pods; ~3 eggs; 200 g self-raising flour; 1 tsp baking powder; 2 tbsp coconut cream; 2 tbsp desiccated coconut; ~1 fresh mango; 300 ml double cream; 2 tbsp caster sugar for cream; 1 tbsp coconut cream for frosting

⏱ 105 min

An easy summer cake that combines the flavours of fresh mango, cardamom, and coconut. No mixer needed—just a bowl and wooden spoon. The simple batter bakes into a moist, tender cake, then finished with a light cream topping and fresh mango pieces.

Adapted from a video by Food with Chetna

BEST EVER - Mango Cake - a must try!

Watch on YouTube

Ingredients

softened butter200 g
caster sugargolden caster sugar recommended200 g
cardamom podsseeds only, crushed (discard the pods)5
eggs~3est.
self-raising flour200 g
baking powder1 tsp
coconut cream2 tbsp
desiccated coconut2 tbsp
fresh mangochopped into small pieces for topping~1est.
double cream

Steps

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1
Preheat the oven to 160°C fan or 180°C conventional. Grease a loaf tin (approximately 1 kg/2 lb) and line with baking paper for easy removal.
2
Weigh 200g of softened butter and mix with 200g of caster sugar. Extract seeds from 5–6 cardamom pods, crush them in a pestle and mortar, then add to the butter and sugar.
3
Use a wooden spoon to beat the butter mixture until light, fluffy, and pale.
4
Add eggs and beat with the wooden spoon until fully incorporated.
5
Fold in 200g of self-raising flour, 1 tsp baking powder, 2 tbsp coconut cream, and 2 tbsp desiccated coconut.
6
Continue mixing with the wooden spoon until all ingredients are thoroughly combined and the batter is smooth.
7
Pour the batter into the prepared tin and bake for 45–50 minutes until a skewer inserted in the centre comes out clean.
8
Once baked, run a knife around the edges of the tin to loosen the cake, then turn it out immediately onto a wire rack to cool completely.
9
Whip the 300ml double cream with 2 tbsp caster sugar and 1 tbsp of the creamy part of coconut cream until soft peaks form. Add a touch of mango essence if desired.
10
Chop fresh mango into small pieces and gently fold into the cream along with any juices.
11
Slice the cooled cake and top each piece with the mango cream mixture, garnishing with additional mango pieces. Serve immediately.

Mango, Cardamom and Coconut Cake

Ingredients

Steps

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