As long as I’ve been with my husband I’ve been on a mission to make him his favorite pound cake. There was a meyer lemon version that was pretty good and I’ve made 375 vanilla versions that were edible but problem is, my man can’t eat the one thing that makes pound cake so amazing…….butter.
Yesterday however, I might have nailed it. I made this Mango Pound Cake that was every bit as delicious as the butter loaded real version. The mango purée makes it so incredibly moist and rich, flavorful and fabulous. It is soft without being spongy with an excellent crust.
The first time I made the cake I didn’t put any glaze on it and The Professor was a little dubious when I mentioned the idea of something on top (he’s not at all a frosting sort of person). But the next time I made it with the glaze he kept saying how much better the cake part, just the cake part was (pssst….I didn’t change a thing about the cake). I will say in all honesty the cake is wonderful on its own without the glaze, but it does add a little something something that makes it more celebratory—you decide.
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup extra virgin coconut oil
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup puréed mango (about 1 medium mango), plus ¾ cup puréed mango, for the glaze
- ½ cup puréed strawberries (about 5 large strawberries)
- ½ cup powdered sugar
- Heat oven to 350°F and arrange rack in the middle. Grease and flour a 9-inch loaf pan and set aside.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Combine coconut oil and sugar in the bowl of a stand mixer and beat with the paddle attachment until fluffy, about 4 minutes. Add eggs, one at a time, letting the first one incorporate completely before adding the next.
- Scrape down the sides of the bowl, then add vanilla extract and 1 cup of the mango purée. Mix together on low until incorporated. Add dry ingredients and continue mixing on low just until combined.
- Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes.
- Let cake cool 15 minutes in the pan, then run a butter knife between the cake and the pan to release it and turn it out on to a wire rack right side up. Let cool at least an hour before topping with the glaze.
- While the cake is cooling, combine remaining mango purée and strawberry purée with the powdered sugar in a small saucepan. Cook over medium heat until thickened slightly.
- Spoon over the cake and let set up for at least 15 minutes before slicing and serving. Serve any leftover glaze on the side.
One More Thing
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