Mini Mango and Pineapple Cakes


( Adapted from The Complete Cookies, Muffins and Cakes Cookbook )

If you’re in the mood for some ooey gooeyness, look no further. These mini cakes are all that with just a hint of coconut and lime.


  • 1 mango
  • 1 cup of fresh pineapple ( crushed )
  • 2 sticks  ( 180 gr.) of unsalted butter, softened
  • 1 1/2 cup of sugar
  • 1 cup of self-raising flour
  • 4 eggs
  • 4 tbsp ground almonds
  • 4 tbsp coconut milk
  • 4 tbsp lime juice
  • 1 1/2 tbsp honey

The original recipe calls for canned fruit. If you have some, go right ahead and use it. I only had fresh fruit on my hands so I decided to work with that. To add to the ooey gooeyness factor slice the mango and cook it in 1 1/2 cup of water and 1 1/2 tablespoon of honey and lime juice for 10 min. Remove the mango and strain the syrup. If  it’s too runny cook if for a bit longer until it reaches desired consistency.

Preheat oven to 200°C ( 400°F ). Lightly grease a 8-hole 1 cup muffin tin and line the bottom with mango slices. Beat the butter and sugar in a bowl with electric beaters until light and creamy. Gradually add the eggs, beating well after each addition.  Fold in the flour, then add the almonds and the crushed pineapple and spoon into the muffin tin. Bake for 25 minutes, or until a skewer comes out clean. Drizzle the syrup over the top and allow to cool for 15 minutes. Turn out and serve. And don’t forget the ooohhhs and the aaahhhs..


~ by kissmyartichoke on December 12, 2008.

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