Coconut cake with mango topping
Grab another Easter recipe. This time Black Cherry offers the perfect combination of mango and coconut in the form of a babka. This yeast cake usually reigns supreme on Polish tables, but what if you gave it a different twist? Be sure to try Iza's recipe. KARA coconut cream and Quality Food sweet mango pulp are a delicious duo. See the step-by-step recipe>Click here
Number of servings
8
Preparation time
60 min.
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INGREDIENTS
- 200 gr Kara coconut cream
- 400 g wheat flour
- 200 ml of milk or plant-based drink
- 90 g of
- 60 g butter
- 30 g wiorkow kokosowych
- 2 eggs
- 3 teaspoons of baking powder
Icing:
- 250 gr Mango Alphonso pulps without added sugar Quality Food
- 1 flat teaspoon of agar or gelatin
A METHOD OF PREPARING
- Sift the flour and combine with all the ingredients. Pour the mixture into a cake pan and bake for 50 minutes at 170 degrees Celsius.
- Pour the pulp into a saucepan. Add the agate and heat for 3 minutes. Pour the icing onto the cooled cake.
