Coconut Mango Bread

Coconut Mango Bread

A tropical twist on bread!

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Servings: 10

Course: Breakfast, Dessert, Snack

Cuisine: Carribean

Ingredients Method

Ingredients

  

• 1 cup butter softened at room temperature
• 4 oz cream cheese softened at room temperature
• 1/2 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 ripe mango pureed or chopped into little pieces
• 1/2 cup fresh grated coconut
• 1/4 cup Malibu or coconut flavored rum

Method

 

1. Preheat oven to 350 degrees F.
2. Line a loaf pan with parchment paper, and set aside.
3. In a large bowl, sift together the flour, baking powder and salt and set aside.
4. In the bowl of your stand mixer, cream the butter, cream cheese and sugar until it is smooth.
5. Next, add in the eggs one at a time, mixing well after each egg.
6. Add the vanilla extract, and mix well.
7. Alternate adding the flour and mango into the mixture, about 1 cup at a time.
8. Mix until everything is well incorporated.
9. This batter is thick.
10. Turn off the mixer, and fold in the coconut with a spatula.
11. Pour the batter into your prepared loaf pan and place the pan in the oven.
12. Cook for 65-70 minutes or until a toothpick comes out clean from the middle.
13. Cool for 30 minutes, and then poke little holes all over the top with the toothpick.
14. Slowly pour the malibu over the top of the cake and allow it to soak in.
15. Optional: Garnish with powdered sugar.

If you have been following my blog, you know how much I love loaf pan bread (plumcakes). So this should be no surprise.

Originally, I didn’t plan on making a cake, but I did happen to accidentally find coconut flakes in the store! and my little mind got to spinning, and here is what we have.

I did not use normal butter this time I used a butter that I found that said it was made out of yogurt?

Not sure, if I like it or not. I need to eat it by itself to make an executive decision on that one.

I think that using puree mango would be a better option for this bread the next time. I just didn’t want to get out my ninja and make puree out of the mango. So I just cut it up and started dicing it like this:

But over all, the cake was good. I made this for Lorenzo, since yesterday was St. Lorenzo day here.