Coconut Cake with Mango Juice

This coconut cake uses the sweetness of mango juice to reduce the amount of added sugar, resulting in a light, delicious cake. Try it!

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8 servingsBack to recipeDesserts

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5 eggs, 1 cup oil1 cup sugar3/4 cup milk3 cups flour2 medium tablespoons baking powder1 cup mango juice1 tablespoon vanillaA small pinch of baking soda1 cup grated coconut1 teaspoon vinegarMethod:Whisk the eggs, vanilla, sugar, and oil.... until you obtain a homogeneous mixture.Add the sifted flour with the baking powder.Mix them well and add the baking soda and vinegar (mix the soda and vinegar first until they foam, then add them over the cake batter).The vinegar and soda will help make the cake tender and allow it to rise well.Add one cup of grated coconut and mix the batter well... you can add two cups of grated coconut if desired.At this stage add the milk and then the mango juice and continue whisking the cake until you have a homogeneous mixture.Grease the pan with tahini and pour the coconut cake batter into the pan; place it on the middle rack in the oven for one hour at 180°C. It is important not to open the oven at all.When the coconut cake is baked, take it out of the oven.The coconut cake recipe comes to you today directly from the #Sho_Tabkhin_Today kitchen.For a traditional recipe for how to make coconut cake click this link: How to make coconut cake#BonAppetit #Recipes #Recipe #Cake #Gateau ##Coconut_Cake #Grated_Coconut #Coconut_Gateau

Step 1

Whisk the eggs, vanilla, sugar and oil together until smooth and homogenous.

Cooking notes

Traditional coconut cake recipe