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Mango coconut yogurt mini cakes are a delightful treat!

Mango coconut yogurt mini cakes
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Mango coconut yogurt mini cakes are a delightful treat that combines the tropical flavors of mango and coconut with a light and fluffy yogurt cake.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup coconut yogurt
  • 1/2 cup sugar
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup mango puree
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the coconut yogurt, sugar, mango puree, and vegetable oil until well combined.
  4. Add the eggs to the wet mixture and whisk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the shredded coconut.
  7. Pour the batter into the prepared mini muffin tin, filling each cup about 2/3 full.
  8. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the mini cakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a more intense mango flavor, you can add diced fresh mango to the batter.
  • These mini cakes can be stored in an airtight container for up to 3 days.
  • Serve with a dollop of whipped cream or additional yogurt for extra creaminess.

Nutrition

Find it online: https://bibodo.com/mango-coconut-yogurt-mini-cakes-recipe/