I am not sure how often a recipe is born in this kitchen only because something is languishing in the fridge but this coffeecake is definitely one of those cases. I bought a big tin of mango pulp a couple of weeks ago on a whim. I was browsing an international aisle in my local supermarket and there it was shiny and bright yellow tin from India. My memory instantly took me back to my year in the Philippines where every morning started with a sweet and juicy mango and before I knew it I was walking away from the store shelves armed with a rather large tin of mango pulp. As soon as I got home I made a very delicious Mango Mojito and stashed away the rest. Slowly it got pushed towards the back of the fridge and forgotten. A little ray of sunshine.
Fortunately for the mangos yet unfortunately for me, British fridges are ridiculously small and get cramped quickly. The mangos had to be used up…pronto. So instead of the expected berry coffeecake, that makes so much more sense in August, I bring to you a very tropical mango coffeecake with toasted coconut crumble.
The mango aroma, as this cake comes out of the oven, is absolutely irresistible and the coconut and oat crumble adds a nice crunch. Better news yet, this cake is very low-fat and low-sugar. Only 2 tablespoons of coconut oil is used and 1/2 cup of Demerara/Turbinado sugar (unrefined), both SO good for you! I know, I know the crumb topping adds extra calories but trust me it’s worth it.
Don’t you just love indulging in a little slice with your cuppa and feeling SO justified in your choices. Guilt-free indeed! The recipe is very quick and straightforward, no tricks to it whatsoever. Although it’s low in fat it’s not dry thanks to the luscious mango pulp, which incidentally gives the coffeecake a gorgeous colour.
- 1 cup mango purée about 2 ripe mangos
- 2 cup flour
- 1/2 cup Demerara/Turbinado sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsweetened desiccated coconut
- 1 large egg beaten
- 1/4 cup coconut oil
For the crumb topping
- 2 tbsp flour
- 3 tbsp old fashioned oats
- 2 tbsp coconut oil
- 3 tbsp Demerara/Turbinado sugar
- 3 tbsp large coconut flakes
- Combine flour, sugar, baking powder and baking soda and salt in a large bowl.
- Add coconut and mix to combine.
- In a small bowl mix egg, coconut oil and mango pulp.
- Add to the flour mixture and stir until just blended.
- Now make the crumb topping. In a small bowl bowl combine flour, oats, coconut oil, sugar and coconut flakes. Rub the mixture with your hands to make large "oaty" clusters.
- Pour batter into a 9" round and well-oiled pan and then sprinkle the crumb topping.
- Bake at 350F/180C for 40-45 minutes, or until a toothpick inserted in the centre comes out clean.