I really love lemony cakes! There is something irresistible with the mix of the tangy, slightly sour citrus with sweet cake. Now when we are at the peak of the citrus season, and we can indulge in all kind of wonderful oranges, lemons, grapefruits and so on, both as they are as in cakes like lemon drizzle cakes and slices. I got inspired to make this cake from Aime at Wallflower girl and her Lemon drizzle slices. I wanted to do something similar, but then I came to think of the mango that had been taking up space in the freezer for a long time. Maybe I could use the pulp as a base for the cake? I realized I was taking a big risk, I could have ended up with some kind of runny warm milkshake. But the experiment did work, the cake got firm but still moist and soft. I think the coconut flour played a big part in that. Coconut flour is soaking up a lot of moisture, and thats probably what it did from the mango pulp. The mango gives the cake that fruity, sweet and almost perfumed flavor that is so significant for mango. It mixes very well with the coconut, and get lighten up by the lemon juice. I dont think anyone would be able to guess that this cake is gluten free and has very little sugar in it! If you would like a sweater cake with a more distinct icing you can mix the lemon juice with a few tablespoons icing sugar instead of honey.
Lemon drizzles slices with mango and coconut
200 gram mango pulp
1 dl coconut flour
1/2 dl shredded coconut
2 tbsp caster sugar or coconut sugar
1 tsp baking powder
Juice from 1 lemon
2 tsp honey
Mix the mango pulp with the shredded coconut. Stir in the coconut flour and the baking powder. Whisk the eggs and the sugar until fluffy. Stir in to the mango mixture.
Spread the batter in a oven tray lined with baking paper.
Bake in 180 C for 30-40 minutes until firm and golden.
Let cool, pick the cake and pour lemon juice mixed with honey over the surface. Sprinkle with shredded coconut. Cut in to squares.