Ingredients with Measurements:
-1 ½ cups all-purpose flour
-1 teaspoon baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-½ cup butter, softened
-1 cup granulated sugar
-2 large eggs
-1 teaspoon vanilla extract
-1 cup mashed ripe avocado
-1 cup mashed ripe mango
-1/3 cup plain yogurt
Coconut-Lime Frosting:
-1 cup butter, softened
-4 cups powdered sugar
-1 teaspoon vanilla extract
-1/3 cup coconut milk
-2 tablespoons lime juice
-1 teaspoon lime zest
Special Equipment Needed:
-2 9-inch round cake pans
-Mixing bowls
-Electric mixer
-Whisk
-Spatula
-Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Add the mashed avocado and mango to the butter mixture and mix until combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Add the yogurt and mix until just combined.
6. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Coconut-Lime Frosting:
1. In a large bowl, cream together the butter and powdered sugar until light and fluffy.
2. Add the vanilla extract, coconut milk, lime juice, and lime zest and mix until combined.
3. Spread the frosting over the cooled cakes and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 518
Fat: 24g
Carbohydrates: 71g
Protein: 4g
Substitutions for Ingredients
-Butter: Can be substituted with vegan butter or coconut oil.
-Yogurt: Can be substituted with sour cream or Greek yogurt.
Variations:
-Can add 1/2 cup of chopped nuts or shredded coconut to the batter.
-Can add 1/2 cup of chopped fresh fruit to the frosting.
Tips and Tricks:
-Be sure to use ripe avocados and mangoes for the best flavor.
-Be sure to measure the ingredients accurately for the best results.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the cake in the microwave for 30 seconds or until warm.
Presentation Ideas:
Garnish the cake with fresh fruit, shredded coconut, or chopped nuts.
Garnishes:
-Fresh fruit
-Shredded coconut
-Chopped nuts
Pairings:
-Vanilla ice cream
-Whipped cream
-Fruit compote
Suggested Side Dishes:
-Fruit salad
-Green salad
-Roasted vegetables
Troubleshooting Advice:
-If the cake is too dry, add a little more yogurt or coconut milk to the batter.
-If the cake is too moist, add a little more flour to the batter.
Food Safety Advice:
-Be sure to use pasteurized eggs to avoid the risk of salmonella.
-Be sure to store the cake in the refrigerator to avoid spoilage.
Food History:
Avocado and mango are both native to Central and South America and have been used in traditional dishes for centuries.
Flavor Profiles:
This cake has a sweet and creamy flavor with hints of tropical fruit.
Serving Suggestions:
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream.
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