Mango Pound Cake


If you, by some miracle, have leftovers, griddle up thick slices in melted butter. For bonus points, top with a scoop of coconut ice cream or mango sorbet.

Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
3 hrs
1 loaf

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. The coconut oil lends a delicious tropical flavor and draws out floral notes from the mango. Pro tip: Do not under-bake this loaf—the mango adds extra moisture to the batter, and no one wants soggy pound cake. 

RELATED: 4 Crave-Worthy Ways to Use Leftover Cake


  • cups all-purpose flour

  • ½ teaspoon baking powder

  • ½ teaspoon kosher salt

  • ½ cup (1 stick) unsalted butter, melted, plus more for loaf pan

  • 1 cup sugar

  • ½ cup coconut oil, at room temperature

  • 1 tablespoon pure vanilla extract

  • 4 large eggs

  • 2 cups chopped fresh or thawed (frozen) mango


  1. 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.

  2. Whisk flour, baking powder, and salt in a medium bowl, and set aside.

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

  4. Add eggs, 1 at a time, and beat to combine (mixture may look broken). Scrape down sides of the bowl, being sure to go all the way to the bottom.

  5. With the mixer on low, add dry ingredients and beat until evenly combined. Fold in mango and transfer batter to the prepared pan.

  6. 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 the pan, and then transfer to a wire rack to cool completely, at least 1 hour.

  7. This loaf will keep, at room temperature, tightly wrapped, for up to 4 days.

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