Mango poundcake

By Jahel

Ingredients

• 1-3/4 c flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (one stick) unsalted butter, melted, plus more for loaf pan
• 1 cup sugar
• 1/2 cup coconut oil, at room temperature
• 1 tablespoon vanilla
• Four eggs
• 2 cups chopped fresh or thawed frozen mango

Details

Servings 1
Preparation time 20mins
Cooking time 180mins
Adapted from

Preparation

Step 1

Preheat oven to 350°. Brush and 8 1/2 x 4 1/2“ loaf pan with butter and lined with parchment paper, leaving a 2 inch overhang on the long sides. Whisk flour, baking powder, and salt in a medium bowl.

Beat butter, sugar, and coconut oil in a stand mixer fitted with a paddle attachment on medium high until very light fluffy, 8 to 10 minutes. Add vanilla and beat to combine.

And eggs, one at a time, and beat to combine (mixture may look broken). Scrape down the sides of bowl, being sure to go all the way to the bottom. With mixer on low, add dry ingredients and beat until evenly combined. Fold in mango and transfer to prepared pan.

Bake until golden and a skewer inserted in center comes out clean, about 1 hour and 20 minutes. Let cool for 20 minutes in pan, then transfer to a wire rack to cool completely, at least 1 hour. Loaf will keep, tightly wrapped at room temperature, for up to four days.