Authentic home cooking from Italy, with US measurements. 
Gluten-Free Mango, Coconut, and Lime Bundt Cake
My exotic gluten-free Bundt cake is a fresh dessert with an intoxicating aroma. Mango, coconut, lime, and rum come together in a soft, moist cake that literally melts in your mouth, made without butter or oil. For a version with gluten, simply replace the gluten-free flour blend with the same amount of all-purpose flour.
Gluten-Free Mango, Coconut, and Lime Bundt Cake
My exotic gluten-free Bundt cake is a fresh dessert with an intoxicating aroma. Mango, coconut, lime, and rum come together in a soft, moist cake that literally melts in your mouth, made without butter or oil. For a version with gluten, simply replace the gluten-free flour blend with the same amount of all-purpose flour.
Open in Cookpad AppSteps
- 1
Peel the mango, cut the flesh into cubes. Add the grated lime zest and a little lime juice to prevent browning. Set aside.
- 2
Using an electric mixer, beat the mascarpone. Add the eggs one at a time, then the sugar, pinch of salt, lime juice, and rum. Next, add the flours and baking powder (mixed together beforehand), and mix quickly with the electric mixer. Finally, fold in the mango with a spatula.
- 3
Pour the batter into a greased and floured Bundt pan. Bake at 350°F (175°C) for 45 minutes. Always check doneness with a toothpick.
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