Tropical Mango Coconut Cake

1Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

2In a large bowl, mix together the dry ingredients: gluten-free oat flour (2 cups), almond flour (1 cup), baking soda (1 teaspoon), baking powder (1 teaspoon), and a pinch of salt.

3In another bowl, blend the wet ingredients: pureed ripe mango, (1 cup) coconut milk (½ cup), unsweetened applesauce (¼ cup), melted coconut oil, (¼ cup) and vanilla extract (1 teaspoon) until well combined.

4Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep the cake light and fluffy.

5Pour the batter into the prepared cake pan and smooth the top with a spatula.

6Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8For the frosting, whisk together the chilled coconut cream, (1 cup) maple syrup (2 tablespoons) (if using), and vanilla extract (1 teaspoon) until light and fluffy. Adjust the sweetness as desired.

9Once cooled, frost the cake with the coconut cream (1 cup) frosting and decorate with diced fresh mango (1 cup) and toasted coconut flakes (¼ cup).

10Serve immediately or refrigerate until ready to serve. Enjoy your tropical mango coconut cake!