Tropical Mango Coconut Cream Loaf

A moist and flavorful Tropical Mango Coconut Cream Loaf made with ripe mango, creamy coconut milk, and shredded coconut. This easy quick bread is soft, tender, and perfect for dessert, brunch, or a tropical-inspired treat.

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Ingredients

Dry Ingredients

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients

• 2 large eggs (room temperature)

• ¾ cup granulated sugar

• ½ cup vegetable oil (or melted coconut oil)

• ½ cup full-fat coconut milk

• ½ cup sour cream or plain Greek yogurt

• 1 teaspoon vanilla extract

Flavor & Texture Add-Ins

• 1 cup finely diced ripe mango (fresh preferred)

• ½ cup shredded sweetened coconut

• 2 tablespoons coconut cream (optional, for extra richness)

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Step-by-Step Directions

Step 1: Prepare the Pan

1. Preheat oven to 350°F (175°C).

2. Grease and line a 9×5-inch loaf pan with parchment paper, leaving slight overhang for easy removal.

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Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

2. Set aside.

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Step 3: Mix Wet Ingredients

1. In a large mixing bowl, beat eggs and sugar until light and slightly fluffy (about 2 minutes).

2. Add oil and mix until smooth.

3. Stir in coconut milk, sour cream, vanilla extract, and coconut cream (if using).

4. Mix until fully combined.

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Step 4: Combine Batter

1. Gradually fold dry ingredients into wet ingredients.

2. Stir gently until just combined; do not overmix.

3. Fold in diced mango and shredded coconut evenly.

The batter will be thick and creamy.

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Step 5: Bake

1. Pour batter into prepared loaf pan and smooth the top.

2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

3. If the top browns too quickly, loosely tent with foil during the last 15 minutes.

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Step 6: Cool

1. Allow loaf to cool in pan for 15 minutes.

2. Remove using parchment overhang and transfer to a wire rack.

3. Cool completely before slicing for best texture.

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Optional Coconut Glaze

Ingredients

• 1 cup powdered sugar

• 2–3 tablespoons coconut milk

• 1 tablespoon lime juice (optional, brightens flavor)

Directions

1. Whisk all ingredients until smooth.

2. Drizzle over cooled loaf.

3. Sprinkle with toasted coconut if desired.

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Tips for Best Results

• Use ripe but firm mango to prevent excess moisture.

• Lightly toss diced mango in 1 tablespoon flour before folding into batter to prevent sinking.

• Toast shredded coconut for deeper flavor.

• Store tightly wrapped to maintain moisture.

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Storage

• Room temperature: up to 3 days in airtight container.

• Refrigerate: up to 5 days.

• Freeze: wrap tightly and freeze up to 2 months.