Mango coconut bundt cake recipe

Ingredients

• 2 sticks plus 2 tablespoons (254 g) unsalted butter, at room temperature, plus more for greasing
• 4½ cups (563 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla bean paste or extract
• ½ teaspoon kosher salt
• 2¼ cups (450 g) sugar
• 5 large eggs, separated into yolks and whites
• 1¼ cups (295 ml) full-fat coconut milk, well shaken
• 2 large ripe mangos, peeled, pitted, and cut into 1-inch chunks
• 1 recipe Coconut Glaze

1. Position a rack in the center of your oven and preheat the oven to 350°F. Butter a 9-inch round Bundt cake pan.
2. Sift the flour, baking powder, and baking soda into a bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until glossy and smooth. Add the vanilla, salt, and sugar and continue to beat on medium until very pale in color and fluffy, about 5 minutes.
4. Reduce the speed to low and, with the mixer running, add the egg yolks one at a time, mixing thoroughly after every addition. Scrape down the bottom and sides of the bowl.
5. Incorporate the flour mixture and coconut milk in three additions, alternating between the two and mixing just until no dry bits of flour remain. Remove the paddle and bowl from the mixer, and transfer the batter to a large mixing bowl.
6. Thoroughly wash and dry the electric mixer bowl and add the egg whites. Fit the mixer with the whisk attachment and beat the egg whites on medium speed until soft peaks form. Add the egg whites to the batter in three additions, gently folding after each addition, until no streaks of egg white remain. Add the mangos and incorporate them into the batter.
7. Transfer the batter to the prepared pan. Bake the cake until a cake tester inserted into the center comes out with just a few moist crumbs clinging to it, about 1 hour, rotating the pan halfway through.
8. Cool the cake completely in its pan. Invert the cake onto a cake plate. Stir the coconut glaze and pour the glaze over the cake. Let the glaze settle for 20 minutes before cutting. This cake keeps well, stored in a sealed container for up to 1 week.