Coconut Pound Cake Recipe with Syrupy Mangoes

Updated at: Thu, 28 Mar 2024 11:04:49 GMT

Step 1

Before you begin, make sure your butter, eggs, and sour cream are at room temperature.

Step 2

Preheat oven to 350F (176C). Prepare a 9 (23cm) x 5 (13cm) loaf pan by spraying it with baking spray and distributing it well with a paper towel.

Step 3

In a medium bowl combine the flour, baking powder, and salt. Whisk together and set aside. Also, measure out the sour cream and set that aside.

Step 4

Beat together the softened butter and the sugar until pale and fluffy, about 5-7 minutes of beating. It should have the texture of whipped cream! Scrape down the bowl as needed.

Step 5

Add the eggs, one at a time, beating down the bowl in between each addition. Add the vanilla and coconut extracts. Beat for another 1-2 minutes, making sure the butter and eggs are incorporated well. If you are using a stand mixer, be sure to scrape down the bowl one last time, especially under the paddle attachment. This is where the hardened butter hides. You want to scrape that up now and make sure it’s well incorporated. Otherwise, it will reveal itself later when you go to pour your batter into your loaf pan and you don’t want clumps of butter in your batter or it will bake into your cake that way and create greasy, splotchy sections.

Step 6

Add the flour in thirds, alternating with the sour cream. Beat gently, just until combined, in between each addition, scraping down the bowl as needed.

Step 7

Gently fold in the shredded coconut

Step 8

Transfer the batter into your loaf pan, smoothing it out with a spatula, and shake the pan so it’s level.

Step 9

Bake for 55-60 minutes on the lower third rack of your oven, this will prevent over-browning. Bake until a skewer inserted into the center, comes out clean. Allow to cool completely before slicing it.

Step 10

While your oven is still hot, keep it at 350F. Place the coconut chips on a baking sheet. Bake at 350F for 3-4 minutes or until golden brown. This happens quickly so don’t walk away! Allow coconut to cool completely.

Step 11

For the syrupy mangoes, place the frozen mangoes, sugar, water, and ginger in a medium-size saucepot. Cover and simmer until mangoes become tender, remove the cover, and start to mash them with a fork or a potato masher. Continue until you have a chunky, syrupy sauce. Allow to cool, then transfer to a microwavable safe bowl, cover, and refrigerate. This will make it easier to heat the sauce in the microwave when the time to serve. Keep refrigerated until ready to serve.

Step 12

Before serving reheat the mangoes in a microwave at 30-second intervals until warmed through. Or reheat in a pot on the stovetop.

Step 13

To serve, place a slice of the cake on the plate, add a scoop of vanilla ice cream to the side and spoon the warm mango sauce on top.

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