Mango Cake

Sweet flavors of the tropics - mango, coconut and macadamias - with California raisins.
  • Yields 1 cake
  • Details


    • 2 cups all-purpose flour
    • 1 cup granulated sugar
    • 2 teaspoons cinnamon
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt
    • 3/4 cup vegetable oil
    • 2 1/2 tablespoons vanilla
    • 3 whole eggs, beaten
    • 1 cup chopped ripe mango
    • 1 cup California raisins
    • 1/4 cup chopped macadamia nuts
    • 1/2 cup shredded preserved coconut string*


    Preheat oven to 325°F. Sift flour, sugar, cinnamon, baking soda and salt into a large mixing bowl. Mix in vegetable oil, vanilla and eggs until well blended. Stir in mango, raisins, macadamia nuts, and shredded coconut. Spread mixture in a greased 9×9-inch cake pan. Bake at 325°F for 1 hour or until pick inserted in middle comes out clean. Cool for at least 25 to 30 minutes before serving.

    Note: Called Macapuno, preserved coconut string may be found in most Oriental markets.

    Nutrition Facts Per Serving

    Calories 460 (43% from fat); Total Fat 22g (sat 2g, mono 13g, poly 6g, trans 0g ); Cholesterol 60mg; Protein 6g; Carbohydrate 61g; (Dietary Fiber 3g; Sugars 38g; ); Iron 2mg; Sodium 350mg; Calcium 28mg; Potassium 227mg

    This recipe is found in the following categories:

    World Flavors

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