mango loaf cake with lime glaze
On Sunday afternoon, I baked this mango loaf cake. The kitchen was completely silent and peaceful; it was baking therapy at its best. The only sounds to interrupt my musings were the food processor pulsing sugar with lime zest and toasted coconut, and the mixer transforming my ingredients into a gloriously golden batter.
Making this unassuming cake soothed my soul completely; whisking and drizzling lime glaze over the top to give it a glossy sheen felt as natural as breathing. Later on, I sat down for a slice and realized that the entire experience could be summed up as a small joy. Here’s to savoring life’s little moments (and mango with lime, a perfect match!).
Mango Loaf Cake with Lime Glaze
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup sugar
Zest of 1 lime
2 Tbsp toasted sweetened flaked coconut
1/4 cup unsalted butter, softened
1 large egg
3/4 cup mango puree
1/4 cup coconut milk
1 Tbsp lime juice
6 Tbsp powdered sugar, sifted
1/2 Tbsp coconut milk
Zest of 1 lime
1 tsp lime juice
Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Place sugar, toasted coconut, and lime zest in a food processor and pulse 30 seconds. Beat butter and lime-sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg. Combine mango puree, coconut milk, and lime juice in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add mango mixture, then finish with remaining flour mixture.
Pour batter into prepared pan; smooth top with an offset spatula. Bake for 50 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.
To prepare glaze, whisk together powdered sugar, coconut milk, lime zest, and juice in a small bowl. Set rack with cake over a piece of wax paper and drizzle with glaze; let set before serving. Store leftovers in an airtight container at room temperature up to 2 days.
Yield – 12 servings
Calories – 180 (per slice)
Carbs – 32