This lime, mango and pineapple loaf cake is guaranteed to hit the spot for Valentine’s day or any other special occasion.
So, I kinda have this Valentines routine going. Most times.
One week before the day I start getting a little grumpy. Because I know that we are not going to go out as all the babysitters themselves are going out to celebrate. As Valentine’s day gets closer, my grumpiness increases exponentially as my Instagram feed get completely overwhelmed with Valentine’s cakes, decorations and very happy people sharing their VERY nice sounding plans. One year there was even someone who surprised their partner with a trip to the Caribbean for Valentine’s Day. Totally over the top right? My grumpiness continues after the day as I then get to see all the loved up couples then posting their amazing experiences for the entire week after that. I mean stop it already peeps, stop it.
Jealousy, what jealousy?
This year I decided that since I can’t beat them I will join them and I will join them hard. I can’t go out, but I am bringing valentines home. Yes, I will go OTT with the decorations. Yes, I will cook Freddy some fab meals the entire day. Since I can’t go abroad for Valentine ’s Day I will bring abroad to me in the recipes. Yes, I will bribe the kiddoes with tv programmes so they stay upstairs and let mama and daddy eat in peace. Oh and wait for it, yes you guessed it. I WILL share ALL these recipes on Instagram. Roll on Valentine’s week and day. I am soooooo ready for you.
For my Valentine’s day dessert, I figured I would bring a little bit of Africa to my kitchen with a lime, mango and pineapple loaf cake with added shredded coconut all topped with a coconut flavored whipped cream. This will be made with my freezer staples of frozen mango and frozen pineapple from the lovely folk at Iceland Foods. The best bit is that I can make this the night before so that on Valentine’s Day, I can spend a little less time in the kitchen and a lot more time hanging out with Freddy.
Actually, I tend to prep ahead a lot of desserts with Iceland Food’s frozen fruit – especially their frozen blueberries, frozen melon balls and their pineapple, papaya and carrot smoothie mixes. They are oh so handy, convenient and so multi purpose. I have made parfaits, granola, ice cream, ice lollies, dessert smoothies and fruit soup (yeap).
So the next time you are near one of their stores, pop in and check out their fantastic and huge range of convenient, freshly frozen at source, amazing quality and super tasty frozen food including their fruits. Alternatively, you can easily order your treats online from them. They have got you all covered. And you can find out more using #PowerOfFrozen.
Here is how to make your very own tropical loaf cake, guaranteed to make hit the spot with your other half (or for a girls night in).
This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, travel plans and much more for you. Opinions as always, are my own.
African flavours – is the spot on my blog where I share both traditional Sierra Leonean recipes and African fusion recipes.
- Lime Mango and Pineapple Loaf Cake
- 150 g (5.3oz) butter melted
- 200 g (7oz) caster sugar
- 140 g (5oz) Greek yoghurt
- 2 eggs
- 1.5 tsp lime zest
- 1 teaspoon coconut extract
- 225 g (8oz) self-raising flour sifted
- 4 tbsp toasted shredded coconut
- 125 g (4.4oz) mangoes and pineapple defrosted and diced
- Topping the cake
- 250 ml (1 cups) whipping cream
- 1 tsp coconut extract
- 1 tbsp icing sugar
- Extra lime zest shredded coconut and rose petals
- Preheat the oven to fan-assisted 140C / 160C / 325F / gas 3, line and grease a loaf tin.
- Add the butter, sugar, yoghurt, eggs and lime zest in a large bowl and mix well.
- Stir in the flour and shredded coconut until well combined.
- Gently mix in the mango and pineapple and spoon the cake batter into the loaf.
- Smooth the top and bake for approx 1 hr 10 mins or until a skewer inserted into the center of the cake comes out clean.
- Remove the cake from the oven, let cool in the tin for 10 mins before cooling completely on a wire rack.
- Make the whipped cream by mixing the cream, coconut extract and sugar together in a large bowl and whipping till the cream forms soft peaks.
- Spread as much of the whipped cream on the top of the cake as you want and top with some lime zest, shredded coconut and rose petals and serve.
Inspired by a yoghurt and blue berry loaf from Donna Hay.
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