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Mango Coconut Snack Cakes

Mango Coconut Snack Cakes
Serves: 12 Mini Cakes


2 large eggs
1 tsp vanilla extract
2 tbsp vegetable oil
1 cup whole wheat flour (optional, you can use AP flour instead)
1/2 cup all-purpose flour
1.5 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
4 tbsp chopped walnuts
1 cup mango pulp - sweetened
1/2 cup unsweetened shredded coconut
2-3 tbsp sugar (depending on how sweet your mango pulp is)


Preheat your oven to 325 degrees F. Grease and flour your large muffin pans or 12 individual ramekins and set aside.

Beat the eggs, oil and vanilla together. When it becomes fluffy, add in the mango pulp and mix well.

In another bowl, mix all the dry ingredients except coconut flakes and walnuts.

Now slowly pour the dry ingredient mix into the egg mixture and keep beating on medium speed. Do this till the entire cake batter becomes smooth and uniform, about 5-8 mins. Finally, fold in the shredded coconut and the chopped walnuts.

Distribute evenly in the prepared cake pans and bake for at least 20-25 mins, until a toothpick inserted in the center comes out clean. Turn off the oven and let the mini cakes cool on the wire rack for 5 mins.

Then gently turn out the cakes from the pan. Garnish with a topping of more walnuts if you like, and sprinkle some confectioner's sugar on the top.

These taste great with tea or coffee, and as they are low in sugar and trans-fat, they are also a healthier option to indulge in!

Fun and Food Cafe

Recipe Source:

Fun and Food Cafe

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