Flourless Coconut and Mango Cake

Lately I’ve been dreaming of a return visit to Thailand. Silly really considering half the country is under water right now. To compensate I’ve been going a little crazy for all the amazing tropical fruit which is coming into season at the moment. Especially, pineapples, papayas.

And finally, mangoes were under $2 each at my rather pricey fruit and vegetable shop. I could hardly contain my excitement. The plan was to have them for breakfast with some homemade yoghurt and oats. However, I got chatting to Viviane from ‘Chocolate, Chilli, Mango on Facebook and was persuaded to do some baking.

I don’t bake very often. I’m not a sweet tooth, but Viviane’s recipe for Flourless Mango Cake‘ caught my eye because of it’s lack of processed ingredients. Her recipe called for coconut sugar and coconut oil, However, my curiosity about coconut flour has been brewing and this was all I needed to have a play.
flourless mango cake

 Flourless Coconut and Mango Cake

: Makes 1 x 20cm round cake

  • 35g (2 discs) palm sugar
  • 250g shredded dried coconut (or coconut flour)
  • 1 ripe banana, peeled
  • 1 large mango, peeled and pitted
  • 3 eggs, separated
  • 1 tsp vanilla extract
  • ¼ cup macadamia oil
  • 1 tsp baking powder
  • icing
  • 15g (½ disc) palm sugar, extra
  • 30ml (1 shot) Cointreau, triple sec or orange juice
  • ½ cup water
  • 20g shredded dried coconut, extra

  1. Pre-heat an oven to 180ºC. Line a 20cm round baking tin with baking paper.
  2. Place the palm sugar in a food processor and crush to a powder. Set aside. Repeat with the shredded coconut until a fine flour is formed. You may need to do this in batches. Add to the palm sugar and set aside.
  3. Place the banana and mango in the food processor and puree to a paste. Add the remaining ingredients, except the egg whites and the coconut flour mixture and process until combined.
  4. In a clean bowl, beat the egg whites until stiff peaks are formed. Thoroughly fold ⅓ of egg whites into the batter from the food processor. Add the remaining egg whites and lightly fold until combined.
  5. Gently transfer the mixture to the baking tin and bake for 35–40 minutes or until golden.
  6. Remove from the oven and rest on a rack for 10 minutes.
  7. Mean while combine the remaining palm sugar, Cointreau and water in a small saucepan and simmer until the sugar has dissolved and the liquid has reduced to a syrup. Use a pastry brush to brush the syrup over the cake. Sprinkle with the remaining coconut.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Diet tags: Reduced carbohydrate, Gluten free

Number of servings (yield): 12

About Michelle

Michelle is passionate about showing people how easy it is to prepare food that is healthy and packed full of flavour. She has just completed her first recipe book, Healthy Helpings: fast food for fit physiques. She began sharing her love of food in 2007, when she produced two series of the online cooking show ‘Healthy Helpings TV’, making fast food healthy and healthy food fast. In 2008 she competed in bodybuilding as a novice figure shaping competitor and she remains passionate about physique sports. She was a 2009 Australian Masterchef semi-finalist, and contributes articles to Oxygen Magazine Australia. Michelle lives with her husband on the Fleurieu Peninsula in South Australia, where she loves to search out new ingredients and food ideas from local farmers markets, health food shops and ethnic grocers, and take her two dogs on long rambles through the vineyards. Find out more about Michelle's book