Lime, Mango and Pineapple Loaf Cake – African Flavours
This lime, mango and pineapple loaf cake is guaranteed to hit the spot for Valentine’s day or any other special occasion.
Servings 8
Ingredients
- 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
Instructions
Make the Lime, Mango and Pineapple Loaf Cake:
- 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.
Notes
Inspired by a yoghurt and blue berry loaf from Donna Hay.