Tropical Mango Coconut Cake

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

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

3.In another bowl, blend the wet ingredients: pureed ripe mango, coconut milk, unsweetened applesauce, melted coconut oil, and vanilla extract until well combined.

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

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

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

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

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

9.Once cooled, frost the cake with the coconut cream frosting and decorate with diced fresh mango and toasted coconut flakes.

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