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.

Mango Loaf Cake with Lime Glaze | Tutti Dolci

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 | Tutti Dolci

Mango Loaf Cake with Lime Glaze | Tutti Dolci

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

Glaze
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

47 comments

  1. I totally get it Laura, I feel the same way so often when I cook or bake. That lime zested icing is spectacular, I so want to swipe my finger across it (and with it still being wet and dripping I bed you wouldn’t even notice). 🙂

  2. Beautiful! Baking, for those of us who adore the process, is better than any form of therapy. 🙂

    This loaf cake looks perfect! (My loaves rarely come out of the pan in one piece.)

  3. Mangoes are my favorite! This looks beautiful and can’t wait to make it. For the mango puree, do you, or can you use fresh mangoes and blend them to make the puree or are you using a liquid from a can?

  4. Definitely the sort of thing I get joy from too. Strangely I had a dream last night that I had a mango tree laden with fruit. Oh how I wish it was true. I did see some early season ones in the fruit shop for $4.50 each this week. I’d better start saving.

  5. Love the addition of coconut milk to the cake and the glaze. Too bad you’re so far away b/c I’d be happy to share some mangoes with you:)

  6. Yes!! to baking therapy-love the way you’ve described your experience!
    This is a beautiful looking loaf of cake and the lime glaze sets it off perfectly-oh to be a taste tester in your kitchen 😉

  7. There is nothing like serene baking to sooth the soul, Laura! Those are my favorite kind of days. LOVE the lime and mango combo with the coconut and coconut milk. And, lime glaze is sublime! 😉 Gorgeous golden loaf, girl. Thanks for sharing! Pinning! xo

  8. I’d love to try this (and MANY of your other recipes- they all look amazing!), but I don’t have a food processor! Is it only used to combine the lemon zest & sugar, etc? Do you think it’d be okay if I tried to mix them in a really unorthodox way? Thanks so much!

    1. Hi Annie, the food processor helps release all the oil from the zest into the sugar. You can also try rubbing it into the sugar with your fingers, though it will be a bit messy! 😉

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