Banana Coconut Mango Cake Recipe | Gluten-Free & Dairy-free
Banana Coconut Mango Cake Recipe | Gluten-Free & Dairy-free
Servings Prep Time
12pieces 15minutes
Cook Time
35minutes
Servings Prep Time
12pieces 15minutes
Cook Time
35minutes
Ingredients
Coconut Whipped Cream
Instructions
Cake
  1. Preheat 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 coconut flakes.
  4. Pour batter into the baking pan and transfer to the oven to bake for 35 minutes or until a wooden toothpick inserted in the center comes out dry. Remove from oven and let cool completely.
Coconut Whip Cream
  1. While cake is cooling, prepare the whip cream by spooning out the cream from the top of the can and placing it into a small mixing bowl. Save or discard remaining liquid in the can. Add sugar and vanilla extract.
  2. Beat the cream on high until 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 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

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