Summer, is that you I see approaching? With Chicago’s temperatures pushing 80 this week, Miss Fats was feeling a little tropical. The warm (maybe even a little too warm. uh oh.) weather spurred nothing but good attitude and required an equally cheerful flavor combination for this weeks’ breakfast treat. Naturally, however, by the time Miss Fats got around to making the loaf, Chicago’s weather decided to return to confusing grey and weird patches of wind and rain. Whatever, Chicago. Like that’s going to stop Miss Fats.
In order to transport this basic breakfast loaf, Miss Fats turned to mango and coconut. Typically she’s not into the sweet flavors of the tropics, but this cake brings the perfect amount of sun. She began with Smitten Kitchen’s Coconut Bread recipe as a base, but decided to really amp up the coconut flavor by switching out butter for coconut oil and milk for coconut milk. Lastly, she added chunks of fresh, ripe mango to the batter which dotted the bread with tasty soft bites of the sweet fruit. Since mango is in season, Miss Fats went for fresh, but she’s sure that big chunks of dried mango would be equally delicious.
The cake turned out super moist: almost layer cake consistency. And despite the juicy mango fruitiness throughout, the loaf itself wasn’t too sweet and can definitely still mask as a breakfast bread. And naturally, since Miss Fats is lazy, she changed the original recipe to a one bowl deal. Basically you just throw all that goodness into a bowl and mix. Done. Tropics in no time.
Mango Coconut Bread:
adapted from Smitten Kitchen’s Coconut Bread
makes 1 loaf
2 1/2 cups flour
1 cup scant sugar (depending on how ripe your mango is)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1 tsp salt
1 cup coconut milk
6 tbs melted coconut oil
3/4 cup flaked, sweetened coconut
1 mango, diced
1. Preheat oven to 350 degrees. Grease a 9×5 loaf pan. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and ginger. Make a well in the center, crack in eggs and add the coconut milk. Stir until just combined. Mix in coconut oil and stir until smooth. Fold in coconut and mango.
2. Pour into loaf pan and bake for 60-70 minutes, or until a tester comes out clean.
See: that easy. You are literally about an hour away from mini tropical cake vacation. Miss Fats highly recommends starting your day with a big slice of this loaf, cup of coffee and some fresh sliced pineapple. Then, all ones needs to do is imagine some palm trees and an island breeze and you’re basically there. Ok fine. You’re not even close. But you might be closer to booking that plane ticket and in the very least, full of delicious cake.