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{Skinny} Mango Coffeecake with Toasted Coconut Crumble

Julia Frey of Vikalinka
Coffeecake made moist and flavourful with mango puree, topped with toasted coconut crumble.
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 228 kcal

Ingredients
  

  • 1 cup mango purée about 2 ripe mangos
  • 2 cup flour
  • ½ cup Demerara/Turbinado sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup unsweetened desiccated coconut
  • 1 large egg beaten
  • ¼ 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

Instructions
 

  • 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.

Nutrition

Calories: 228kcalCarbohydrates: 33gProtein: 3gFat: 10gSaturated Fat: 8gCholesterol: 14mgSodium: 157mgPotassium: 127mgFiber: 2gSugar: 14gVitamin A: 250IUVitamin C: 8mgCalcium: 27mgIron: 1mg
Keyword coffeecake recipe, mango cake
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