Food Recipes Mango Pound Cake 4.0 (2) 1 Review 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. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on March 27, 2019 Print Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 20 mins Total Time: 3 hrs Yield: 1 loaf Jump to recipe 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 Ingredients 1¾ 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 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, and set aside. 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. 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. With the mixer on low, add dry ingredients and beat until evenly combined. Fold in mango and transfer batter to the 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 the pan, and then transfer to a wire rack to cool completely, at least 1 hour. This loaf will keep, at room temperature, tightly wrapped, for up to 4 days. Print