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

Course Breakfast, Dessert, Snack

Cuisine Carribean

Servings 10

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

Instructions

 

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