1TBfresh squeezed ginger juicefrom 5 inch piece of ginger
1 1/2 cupsall-purpose flour
1 1/2tsp.baking powder
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To 350°F (180°C) (165°C fan)T
Prepare Baking Pan
Very lightly grease bottom and sides of an 8-inch cake pan with coconut oil.
Prepare Mango Slices
Start by holding mango upright with narrow end facing you. Slice straight down from top along center seed to shave off the two fat cheeks. Use a large spoon or thin edged glass to scoop out flesh from mango peel.
Peel remaining mango on seed and set aside to save for blended or frozen treats.
Place scooped mango halves with flat side on cutting board. Slice into 1/2 inch wide pieces.
Remove any small end pieces. Add them to the other odd pieces. You will have two piles of mango now, the pretty, even slices and the odd shapes to save for other recipes.
Remove Excess Juice From Mango Slices
Pat mango slices dry on both sides before arranging in cake pan. You can do this by laying slices on a smooth cotton tea towel to drain. Cover with a second towel and blot top of slices to soak up excess juice. You can also use paper towels.
Make Fresh Ginger Juice
Grate unpeeled ginger on large end of a box grater. Squeeze wet pulp firmly to extract juice. Measure one tablespoon into a large mixing bowl.
Mix Wet Ingredients
Measure coconut oil and add to ginger juice. Use same measuring cup to measure molasses so it slides out easily.
Add remaining wet ingredients and whisk everything together.
Sift Dry Ingredients
Place a fine meshed strainer or sifter over a bowl. Put dry ingredients in sifter. Sift mixture into bowl and repeat process. Flour should be fluffy after sifting twice.
Combine Wet and Dry Ingredients
Add sifted dry ingredients to wet mixture. Use a wooden spoon or whisk and stir to make a smooth batter.
Working from outer edge towards center, lay mango slices on their side in greased cake pan. Nestle slices together and tuck in to make a tight spiral.
Pour finished batter over top of mango slices in pan. Lightly even batter with a large spoon or spatula.
Bake cake on center rack of oven 35-40 minutes. A center tooth pick should come out dry and edges of cake should be slightly brown.
Cool and Serve
Place baked cake on a rack to cool. Once it is room temperature, cover with a sheet of parchment paper followed by a flat tray. Invert cake so that tray sits at bottom. Carefully remove cake pan. Center serving plate over cake bottom. Flip cake to upright position. Remove tray and parchment liner gently to expose mango topping.
Slice as desired and serve at room temperature, with or without coconut whipped cream.
Mango SlicesBe sure to pat mango slices dry on both sides as per recipe instructions before arranging in cake pan. This step is important to prevent your cake from being soggy.Coconut Oil and Coconut MilkBring coconut oil and coconut milk to room temperature before mixing wet ingredients. Wet mixture should be uniform and smooth before combining with dry mixture.Storing CakeStore uneaten cake in refrigerator right away. Allow slices to warm to room temperature before serving again. Cake can also be frozen whole or in slices and warmed to room temperature before serving.