Mango Cake

I had a mango in the fridge that needed to be used up.  I thought I would try a cake, especially after finding some cool recipes on the internet.  I ended up taking a few ideas and creating this recipe.  It is yummy!    I'm thinking that it would be possible to substitute fresh very ripe peaches for the mango. 

Mango Cake

 2 ½ cups gluten free flour mix

1 tsp soda
2 tsp baking powder
½ cup cornstarch or arrowroot powder
1 tsp xanthan gum
½ cup butter
1 ¾ cup sugar
5 eggs
6 oz peach flavored yogurt
¾ cup coconut flakes
1 mango, pureed  (about ¾ cup)

Mix flour mix, cornstarch, soda, baking powder, and xanthan gum well.  Set aside.  Cream butter and sugar until fluffy.  Mix in eggs one at a time.  Mix in yogurt.  Add dry ingredients and mix well.  Stir in coconut and mango and mix until well blended.  Pour into greased and floured (with cornstarch) Bundt or tube pan.  Bake at 350 degrees F for 30 minutes.  Turn down heat to 325 and bake for 15 minutes or until just browned and a toothpick comes clean.  Pour hot glaze over cake:

Glaze:  1 cup orange juice and ½ cup sugar.  Boil until thickened.  Pour over hot cake.    After about 20 minutes remove cake from pan.  Let cool completely. 

After cake cools top with icing:  Mix 2 cups of powdered sugar with just enough orange juice to a batter consistency.  Spoon over the top of the cake. 

This isn’t an overly sweet cake with just a delicate fresh flavor.  I love cooking with fruits in GF baking.  They add moistness and richness to normally over dry products.