Banana Coconut Mango Cake Recipe | Gluten-Free & Dairy-free
A light coconut almond gluten-free cake topped with your favorite fruit and served with dairy-free coconut whipped cream for a gorgeous dessert for every occasion.
Banana Coconut Mango Cake Recipe | Gluten-Free & Dairy-free
A light coconut almond gluten-free cake topped with your favorite fruit and served with dairy-free coconut whipped cream for a gorgeous dessert for every occasion.
Servings Prep Time
12pieces 15minutes
Cook Time
35minutes
Servings Prep Time
12pieces 15minutes
Cook Time
35minutes
Ingredients
Coconut Whipped Cream
Instructions
Cake
  1. Preheat the oven to 350° F. Grease a small 9 x 7 baking pan and set aside.
  2. Combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, mango purees, eggs, and bananas in a large bowl and mix well.
  3. Fold in the coconut flakes.
  4. Pour the batter into the baking pan and bake 35 minutes or until a wooden toothpick inserted in the center comes out dry. Remove them from the oven and cool completely.
Coconut Whip Cream
  1. While the cake is cooling, prepare the whipped cream by spooning out the solid cream from the top of the can and placing it into a small mixing bowl. Save or discard the remaining liquid in the can. Add sugar and vanilla extract.
  2. Beat the cream on high until it has reached your desired thickness. Refrigerate until cake has completely cooled.
Assembly
  1. Place the cake on a serving plate. Using your favorite fruit, place one layer of fruit on top of the cake. Gently spread the coconut whip cream on top of the fruit and serve immediately or refrigerate until ready to serve.
Recipe Notes

Suggestions:

You can use any size or shape of a small cake pan or bread pan.

Watch the bake time as it will change depending on the pan you use.

Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com

Share this:

Like this:

Like Loading...