Description
Transport yourself to a tropical paradise with a slice of Coconut Mango Chiffon Cake. This light and fluffy dessert combines the sweet flavors of ripe mangoes with creamy coconut, creating a delightful experience that tantalizes your taste buds. Perfect for birthdays, summer gatherings, or simply indulging yourself, this cake is sure to impress friends and family alike!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 4 large eggs (separated)
- 1/2 cup fresh mango puree
- 1/3 cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine coconut milk, vegetable oil, egg yolks, and mango puree until smooth.
- Gently pour the wet ingredients into the dry mixture and stir until combined.
- In a separate bowl, whip egg whites until stiff peaks form, then fold into the batter carefully.
- Fold in toasted coconut flakes evenly throughout the mixture.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool upside down for optimal texture before frosting or serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg