Mango crunch cake

Original Post: http://greedygirlcooks.blogspot.com/2016/07/disastrously-delicious-mango-crunch-cake.html

Ingredients

1 ½ cup flour

½ teaspoon baking powders

¼ baking soda

1 cup sugar

1 stick salted butter

2 eggs

¾ cup buttermilk

2 heaping tablespoons of sour cream

1 teaspoon vanilla extract

¼ teaspoon almond extract

2 Julie mangoes (1 ¼ cup chopped mango)

3 tablespoons white sugar

½ cup sweet coconut flakes (Bakers coconut flakes)

For the glaze

2 tablespoon melted butter

3 teaspoon coconut milk

2 tablespoon mango pulp/puree

¼ teaspoon vanilla

¼ teaspoon almond extract

1 cup powdered sugar

Instructions

• Preheat oven to 350 degrees
• Peel mangoes and slice the flesh into small cubes set aside
• Scrape the pulp off the seed with a dull knife and set aside
• Prep the non-stick baking pan by spraying with oil and dusting with sugar, sprinkle the bottom of the pan with the ¼ cup of coconut flakes and set aside
• Whip the butter on high until is pale in color light and fluffy
• Add the sugar and mix for another 3 minutes
• Combine all the dry ingredients in a bowl, flour, baking powder, baking soda
• Add the eggs, vanilla and almond extract to the butter and sugar mix
• Add the flour mixture and buttermilk mixture alternating ending with flour Stir
• Stir in the sour cream into the batter
• Fold in the mango and another ¼ cup of coconut flake by hand
• Pour into the pan and bake for 40 minutes or until the tester comes out clean
• Let the pan rest for 5 to 10 minutes, using a knife release any edges that are stuck
• Turn onto a cooling rack and allow it to completely cool before glazing

For the glaze

• Whisk together powdered sugar, almond extract, vanilla, mango pulp, coconut milk and melted butter
• drizzle the glaze over the cake, it should be thick enough that one layer of glaze will be enough