Mango Pound Cake

2 Ratings
  • 5 1
  • 4 0
  • 3 1
  • 2 0
  • 1 0

Here’s a fun twist on your average quick bread—a not-too-sweet loaf that folds in fresh chopped mango, while a blend of coconut oil and melted butter makes for a perfectly moist texture. Not only does coconut oil add delicious tropical flavor, it draws out the floral notes of mango. Pro tip: Do not under-bake this loaf—the mango adds extra moisture to the batter, and no one wants soggy pound cake. If you by some miracle have leftover cake, griddle up thick slices in melted butter. Bonus points for topping with a scoop of coconut ice cream or mango sorbet.

By Dawn Perry

Gallery

Credit: Victor Protasio

Recipe Summary

hands-on:
20 mins
total:
3 hrs
Yield:
1 loaf
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Ingredients

Directions

  • Preheat oven to 350°F. Brush an 8½-by-4½-inch loaf pan with butter and line with parchment paper, leaving a 2-inch overhang on the long sides. Whisk flour, baking powder, and salt in a medium bowl.

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  • Beat butter, sugar, and coconut oil in a stand mixer fitted with the paddle attachment on medium-high until very light and fluffy, 8 to 10 minutes. Add vanilla and beat to combine.

  • Add eggs, 1 at a time, and beat to combine (mixture may look broken). Scrape down sides of bowl, being sure to go all the way to the bottom. With mixer on low, add dry ingredients and beat until evenly combined. Fold in mango and transfer to prepared pan.

  • Bake until golden and a skewer inserted in the center comes out clean, about 1 hour and 20 minutes. Let cool for 20 minutes in pan, then transfer to a wire rack to cool completely, at least 1 hour. Loaf will keep, tightly wrapped at room temperature, for up to 4 days.

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