COOKERY BOOK.

[07/04, 18:14] +234 807 677 1070: BUNS Recipe: 

300 grams All purpose flour 
1 teaspoon baking powder 
1/4 cup of melted butter 
90grams sugar 
1/4 teaspoon salt 
2 eggs 
80ml or 1/3cup water 
Oil for deep frying 
Optional: 1 tsp cayenne pepper 1/2 tsp freshly grated nutmeg 
Instructions 
Heat up the oil in a deep pan or pot just before you start prepping the batter. 
In a bowl, sift together the flour, baking powder, sugar, and salt. 
Mix together the melted butter ,water and egg 
Pour in the melted butter mixture at a time, mixing lightly each time, until the
consistency of the batter is like thick muffin batter. Depending on your flour, you
might need more or less than 1- 1 ½ cups of water. 
The oil should be about 350-355ºF, and on medium heat before you start frying 
Using an ice cream scoop, or your hands if you are so skilled, drop the batter into
the hot oil without overcrowding the pan. 
Once one side of the buns is lightly browned, turn and continue to fry until the
buns are done. The whole frying process for each batch took about 5 minutes. 
Be careful not to fry the buns in oil that is too hot. It will brown the outside of
the buns while keeping the inside raw. If you find that your oil is too hot in the
middle of frying, just add a little bit of room temperature oil to the hot oil to
bring down the temperature.
[07/04, 18:14] +234 807 677 1070:   BUTTERCREAM ICING RECIPE
250g Butter 
500g Icing Sugar 
5ml Teaspoon Vanilla(optional) 
30ml Tablespoons Milk(optional) 
Method 

Add the butter to a mixing bowl or the bowl of a stand mixer and beat for 5 minutes
until light, pale and doubled in volume. 
Gradually add the sugar ½ cup at a time beating well in between each addition. 
Once all of the sugar has been incorporated add the vanilla and milk* and beat
until combined. 
Note:you can also mix with your hand IF YOU WANT
A STIFF CONSISTENCY BUTTERCREAM ICING DO NOT MIXING FOR TOO LONG
[07/04, 18:14] +234 807 677 1070:  COKE FANTA MASALA RECIPE 
1/2 tsp masala powder or mixed spice powder 
1/4 tsp black salt 
1/4 tsp ground cumin, toasted 
1/4 tsp ground black pepper 
1/4 tsp lemon Juice 
1 1/4 cups fanta beverage 
1 1/4 cups cola beverage 
ice cubes 

HOW TO MAKE MASALA COKE 

Mix the masala powder, black salt, ground cumin,pepper, lemon juice,  in a tall
glass. 
Add the ice cubes 
Add cola beverage and fanta about 1/3 of the glass. Leave it until some bubbles are
formed. This will happen under few seconds. 
Mix it with a spoon and add some more 
You can adjust the Masala Coke according to your personal taste by adding different
spices.
[07/04, 18:14] +234 807 677 1070: FRUIT CUSTARD WITH JELLY RECIPE 
Ingredients 

Muffin pan & 2 Dessert/Wine glasses for setting the jelly 

For the jelly: 

Jello pack, strawberry or raspberry flavor – 1 (90 g pack, used half the pack) 

Water – 250 ml ( 125 ml hot water + 125 ml cold water) 

Caster Sugar – 2 tbsp or more 

For the Custard: 

Custard powder – 4 tbsp 

Cold milk – 900 ml 

Caster sugar – 4 tbsp or more 

Directions 

Jelly preparation 
Use half the pack. Package comes with directions, here is a more precise method
(You can double the water content for  whole pack). 

1. Open the package. 

Heat a saucepan with 250ml water (or you can use a microwave to heat water,
container must be able to fill in 250 ml ). 

2. Pour half pack of jelly crystals  into warm water. 

Dissolve Jelly, stir it until it dissolves. 

3. Prepare the muffin pan by spreading a long towel over it. 

Start by positioning the glass and resting its base over a long towel at 45 degree
angle so it doesn’t slip. Roll the opposite corner of the towel to support the rim
as seen below. Now, remove the glasses without moving the tray & pour the jelly
halfway. 
Position them back onto the tray and place in the refrigerator at the top of the
shelf for 1 hour or until they are set. They will set perfectly as long as they are
not disturbed. 

Custard 

1. Take any cup filled with 1/2 cup cold milk taken from 900 ml of milk. Add 4 tbsp
of custard powder with 4 tbsp sugar. 

2. Mix smoothly until dissolved. In the meantime, place the rest of the milk and
sugar in a saucepan to heat. 

3. When nearly boiling. remove from heat, pour the mixed custard to milk, stir
well. 

4. Return the custard to heat and bring to boil, stirring continuously. Let it
cool. 

Pour the custard into the set jelly glass. Place it back in the fridge and serve
when ready. 
Garnish the top with fruits 
[07/04, 18:14] +234 807 677 1070: MEATPIE RECIPE
Forthe meat Pie dough u need 

1kg (8 cups) plain flour 

2 teaspoons baking powder 
500g (1.1 lbs) Margarine 
2 pinches salt 
½ cup / 125 ml / 4.2 oz cold water 
1egg(optional) if u use egg u need to reduce water 

For the meat Pie filling u need: 

2 medium Irish potatoes 

2 medium carrots 
500g (1.1 lbs) minced meat 
1 medium onion 
2 cooking spoons vegetable oil 
2 Knorr cubes or any seasoning 
1 teaspoon thyme 
2 tablespoons plain flour 
1 cup / 250 ml / 8.4 oz cold water 
Salt to taste 

  
Directions for preparing the Nigerian Meat Pie 

Meat Pie Filling procedure 

Peel the Irish potatoes and scrape the carrots, wash and cut these two into tiny
cubes. 
Wash and slice the onions into tiny pieces. 
With your cooker or stove set to medium heat, heat the vegetable oil in a pot, add
the diced onions and stir for a bit, add the minced meat and stir vigorously till
the minced meat turns pale. 
Add 1 cup of water, Knorr cubes and thyme. Cover the pot and once the contents of
the pot starts boiling, add the diced carrots and potatoes and cook till everything
is well done. 
Dissolve 2 tablespoons of plain flour in half cup of cold water and add to the meat
pie filling. This tip is so that the meat pie filling does not dry up during
baking. It is also what keeps the meat pie filling moist. 
Add salt to taste, stir the contents and turn off the heat. Set the meat pie
filling aside. Now is the time to prepare the dough for the meat pie. 

The meat Pie dough making 

Put the 1 kg of flour in a sizeable bowl; add 2 teaspoons of baking powder and 2
pinches of salt. You really do not need a lot of salt for the meat pie dough. The
meat pie will get most of its taste from the filling. Mix these dry ingredients
very well. 
Use a tablespoon to scoop the margarine in small bits into the bowl of flour. The
smaller you make the bits of margarine, the easier it will be for you to rub them
into the flour. 
Use finger tips to rub the margarine into the flour till the mix becomes like
crumbs. 

Now, start adding cold water in bits while at the same time folding the mix till a
stiff ball of dough is formed. You will be surprised at how small quantity of water
you need to get the dough stiff. At most, all you need for the 1 kg of flour is
half a cup of water. 
Knead the dough very well, put back in the bowl and leave to rest for 5 to 7
minutes. This makes the dough more elastic. 

Cut, Fill, Fold and Close procedure 

Set your oven and leave to preheat while you continue with the meat pie. 
Rub margarine or vegetable oil insides of the oven tray and set aside. This is so
that the undersides of the meat pies do not burn or stick to the tray during
baking. 
Break the egg, beat it and set aside, you will need it pretty soon. 
Knead the dough some more, roll it out to achieve a 5mm thickness. 
Use a cutter, be it the cover of a small pot or a meat pie cutter, to make round
cuts on the rolled out dough. 
Remove the excess dough, leaving behind the round cuts. 
Scoop some meat pie filling into the center of the round cuts, the quantity should
be such that you can comfortably close the dough without overflows. Don't worry if
you over-filled the first one, you have many meat pies to fill so at some point you
will know just the right quantity of meat pie filling to scoop into the dough. 
Rub the egg on the inside edge of the cut meatpie dough. This is to ensure that
your meat pie is perfectly sealed and does not open up while it is being baked. 
Fold one part of the dough to meet the other end and use a fork to press the 2
edges together to close tightly. Place your work of art in the oven tray and repeat
the previous step till all the cut out dough is exhausted. 
Roll out more dough, cut, fill, close and place in the greased oven tray till all
the dough is used. 
Rub the egg on the meat pies. This gives the meat pie a golden brown look when
done. 
Set the tray in the preheated oven and bake for 30 to 40 minutes. This time will
depend on the type and heating capacity of your oven. For some ovens, the meat pie
will be done in half an hour, for some, it may take up to 50 mins. Whatever type of
oven you have, the important thing to know is that the best meat pies are the ones
baked at medium heat. You can confirm that the meat pie is done when it starts
browning. It is alright to open the oven to check this.
[07/04, 18:14] +234 807 677 1070: ZOBO DRINK RECIPE
Ingredients

Dried hibiscus leaves (zobo leaves) _2 cups 

Ginger __ 1 tbsp
Pineapple bark__ Peels/rind from 1 ripe pineapple
Water __ 10 cups
Sugar _ 1 cup or as desired

Zobo is a Nigerian drink which is more popular in the northern parts of the country
with the Hausa. However, the drink has become very popular all over the country and
it is rare to meet a Nigerian who does not know of zobo.

This is a simple drink to make. See the steps below.

Prep Steps 
The very first thing you want to do, is make sure to rinse the leaves thoroughly
with cold water as the leaves are usually dusty. You will see it lose some color as
you run it under the tap water, but do not worry about it.

Next, wash your pineapple thoroughly and cut off the peel/rind. Guess what? You
have a whole pineapple you can eat as well

You can use already ground ginger and use 1 exact tbsp, or peel ginger that is
about 1 tbsp. The ginger does not need to be exact.

Add in the zobo leaves, pineapple rind/peel and ginger. Add 10 cups of water and
boil for 30 mins on medium heat.

After about 30 mins, you should see all the leaves and rind swollen and sunk to the
bottom of the pot, and you should have a deep red juicy drink ready. The pineapple
rind is added primarily for flavor.

Sieve out the leaves and rind by running it through a sieve. The process of pouring
also removes steam from the drink and helps it cool down faster.

Pour your zobo into a container and let it chill in the fridge. For added flavor,
you can add in pineapple chunks. Beware, zobo needs a lot of sugar before it tastes
sweet and has a sharp taste otherwise. The pineapple rind and the ginger help to
tone this down a bit.
[07/04, 18:14] +234 807 677 1070: AVOCADO SMOOTHiE 
1 avocado 
1 ripe and firm banana 
1 tin Peak Evaporated Milk 
2 tablespoons Quaker Oats 
Whole milk 

If you do not have whole milk, use apple juice or mix 2 tablespoons of Peak Milk
Powder with a glass of water. Add it when you add the whole milk . You may need
more than one glass so mix more if necessary.blend everything together
[07/04, 18:14] +234 807 677 1070: BITTERLEAF SOUP(OFE ONUGBU) 
Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to
the Igbos of Eastern Nigeria.

The name is quite misleading in that a well prepared Bitterleaf Soup should not
have even the slightest bitterness. This is achieved by washing and squeezing the
bitter leaves (and changing the water at intervals) till all traces of bitterness
has been washed off. 

One will be deemed a bad cook if his/her Bitterleaf soup tastes bitter! 

Ingredients 

Washed and squeezed bitterleaf - A handful 

10 small corms Cocoyam 
3 cooking spoons Red Palm Oil 
Assorted Beef: Includes best cut, shaki (cow tripe) 
Assorted Fish: Dry Fish and Stock Fish 
Pepper, salt and ground crayfish (to taste) 
3 stock cubes 
1 teaspoon Ogiri Igbo (traditional seasoning) 

  
Notes on the ingredients: 

If you are outside Nigeria, you can use dried, washed and squeezed bitter leaves
but you need to first of all make the bitter leaves soft and fresh again before
adding them to the soup. 
If you cannot buy cocoyam corms where you live, you can use cocoyam flour. An
alternative to cocoyam flour is potato flour. 
Ogiri Igbo is optional, it gives Bitterleaf Soup a traditional taste. 

Before you cook Bitterleaf Soup 

Make sure that the bitter leaves are well washed, such that there is no trace of
bitterness left. If not, wash and squeeze it more. If the bitterness cannot be
completely washed off (which is usually the case with most washed bitter leaves
sold in the market), boil it for about 15 minutes and wash in cold water. 
Wash and cook the cocoyam till soft. Remove the peels and use a mortar and pestle
to pound the corms to a smooth paste (as shown). 

Cooking Directions 

Boil the shaki (cow tripe), stock fish and dry fish in 1 litre of water till they
are well done. First sign of a done shaki is that the cuts will start curling on
itself. 
Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat
is done, add 3 cubes of Maggi/Knorr and cook for 5 minutes. 
Add pepper, ground crayfish, bitter leaves (if they have not been parboiled) and
cook for 10 minutes. Then add the cocoyam paste (in small lumps) and the palm oil
then go to step 5. 
Note: If the bitter leaves were parboiled to remove the bitterness, then for step
3; add pepper, ground crayfish, the cocoyam paste (in small lumps), the bitter
leaves and the palm oil. In other words, add all the ingredients at this stage. 
Cover the pot and leave to cook on high heat till all the cocoyam lumps have
dissolved. You can add more water if you feel that the soup is too thick. 
Add salt to taste and the soup is ready 
Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.
[07/04, 18:14] +234 807 677 1070: PLAIN/POUND CAKE RECIPE           
From the stables of (Summit Cakes).Here my pound cake recipe. 
Ingredient for cake 

500 g butter /margarine 

350 g granulated sugar* 
500 g of all purpose flour 
10 eggs 
2 tsp vanilla flavor  
1 tbsp baking powder 
1/2 tsp ground nutmeg (optional) 
Milk (optional).                                                                   
Preservative (optional).            

Procedure 
Step 1: 
Preheat the oven 

Measure out all your ingredients. 

Sieve the flour, baking powder and nutmeg into a bowl and set aside. 
Crack the eggs and beat them, then add your pure vanilla extract to the beaten
eggs 
Prepare your pans with baking spray or  by greasing with butter/ shortening and
flouring 
Step 2: 
In a Stand mixer with the paddle attachment,  or hand mix the butter and sugar for
about 30_45mins till it becomes fluffy and lighter in color. 
Add your beaten eggs and the flour in three parts alternating the eggs and flour
starting with the eggs and ending with the flour. (Which means you add a third of
the eggs, mix then you add a third of the flour mix again until the flour is just
incorporated.** Continue in this pattern till you have mixed in  all the beaten
eggs and flour) 
When you have mixed in all the eggs and flour then mix up the batter for another
minute and it is ready. (The batter should drop from your spoon when lifted up but
not runny.) 
Step 3: 
Pour into prepared pans and bake in the middle rack of your oven for about 45 - 50
minutes or until you insert a toothpick and it comes out clean. 
When this yummy creation is ready, bring it out of the oven, allow to cool in the
pan for about 5 mins then place on a cooling rack to cool completely.
[07/04, 18:14] +234 807 677 1070: Plantain cake. Ingredients
2 Cups Flour
1 Tsp Salt
3/4 Cup Sugar
1 stick Butter/Margarine 113g or 8 Tbsp
2 Tsp baking powder
2 over ripe plantains
1/4 Cup Yogurt
2 Eggs
3 Tbp Milk
1 Tsp Vanilla extract
Instructions
Preheat the Oven to 350 F
Grease and Flour the Baking Pan and set aside
Combine the Flour, Salt and Baking powder and set aside
Mash or blend the Plantains
Cream together the Butter and Sugar for 2 to 3 minutes
Add the Yogurt and cream it together. Add the eggs one at a time and cream together
as well.
Combine the wet ingredients together with the dry ingredient and fold a couple of
times
Pour the batter into the prepared baking Pan. Smooth out the surface of the batter
and bake for 50 minutes to 1 hr or till a tester or toothpick inserted into the
middle of the cake comes out clean.
Recipe Notes
Use vanilla as your flavor . However, you can use Nutmeg, Cinnamon, Allspice,banana
flavor or any other flavor of your choice.
As much as you want to add a type of flavor to your cake, these flavors should
compliment the cake and not overwhelm it. Therefore, add just enough flavor and
don’t mask the plantain taste in your Cake.
The riper the plantain the sweeter it is, so you may need to adjust the quantity of
your sugar based on the ripeness of the Plantain
As much as you want to make sure the plantain is well mashed, it is best to leave
it thick and lumpy. Try not to puree it. You can use a hand mixer like I did, it
will do the job just fine. Likewise, you can use a Potato masher or fork but I will
advise against blending it.
Don’t over mix the batter otherwise, the cake will come out tough.
[07/04, 18:14] +234 807 677 1070: DOUGHNUT RECIPE 
Ingredients 
350 flour 
3 teaspoons of yeast 
1 cup of warm liquid milk or water 
Vegetable oil 
2 tablespoons of buttxer (melted) 
2 tablespoons of sugar 
1 egg (whisked) 
½ teaspoon of salt 

Instructions 
Pour flour, yeast and salt in the medium size mixing bowl. 
Mix together and use the spatula to make a little well in the middle. 
Pour the sugar into the milk and stir till the sugar dissolves. 
Pour the mixture into the middle of the flour mixture 
Add the butter 
Mix well till you have a smooth well-formed paste. 
Coat both your hands and the flat surface with flour and begin kneading the dough
on the flat surface. 
After achieving a stretchy non sticky dough, return it to the mixing bowl and cover
with a napkin. 
Leave the dough to breathe for around 30 minutes and open the napkin. The dough
should’ve doubled in size. 
Return it to the working surface and begin kneading again till it’s fully smooth
and stretchy. 
Using a rolling pin, roll out the dough till to a thickness of about 2-3mm. 
Cut the dough into circular shapes with the large and small dough cutters; large
cutters for the doughnut itself and smaller cutters for the circle in the middle. 
Repeat for the entire rolled out dough.You can also cut out the dough in small
pieces roll out in your hand then make hole. 
Put vegetable oil in the deep fryer or pot and heat up for around 2 minutes, then
drop your circular cut out dough into it. 
Deep fry for 5-8 minutes, till the colour changes to golden brown. 
Remove the doughnuts with a perforated spoon and place on a paper towel to soak up
excess oil. 
Sprinkle with sugar or dip in icing sugar and sprinkle with colour candies. 

Notes 
If you don’t have dough cutters, use a round bowl tip to cut out the dough and you
can use the cover of bottle water for the round middle circles. 
You can know if the oil is ready to receive your dough by dropping the cut out
piece into it. If it floats, then it’s ready.
[07/04, 18:14] +234 807 677 1070: HOW TO COVER A CAKE WITH FONDANT 

Prepare your cake by stacking your layers and filling with buttercream icing, then
place on a cake turntable. 

Cover the cake generously with buttercream icing by piling it on top of the cake
and easing it across the top and sides. Be sure to fill all the gaps when smoothing
it down the sides. 

Create smooth edges and sharp corners by turning the cake on the turntable and
simultaneously using a palette knife to smooth the buttercream on the sides and
top, scraping off any excess as you go. 

Make sure your work surface is clean and free of any crumbs. Dust liberally with
cornflour or icing sugar. Knead fondant icing for a couple of minutes to soften, or
pop it in the microwave for 10 seconds. 

Flip the smooth side to the top, then roll it out to fit the cake, make sure you
are turning the cake as you roll,this will prevent the cake from sticking to the
table and. Makes the fondant more even.Lift the icing using a rolling pin or your
hands; drape it over the top of the cake. Smooth the fondant using cake smoothers,
pushing out any air bubbles and creases, starting on the top then working down the
sides. 

Use a pizza cutter or small knife to cut away the excess icing – don’t cut too
close to the cake. Save the offcuts for decoration. Polish using two smoothers
together for a perfect finish.
[07/04, 18:14] +234 807 677 1070: PEPPERED PUFF PUFF 
Peppered Puff Puff is the hot and spicy version of the classic Puff Puff. If you
want some zing in your Puff Puff, you will be able to do so using this recipe 

Ingredients 

For about 20 balls of Puff Puff, 

200g (1½ cups) plain flour (all purpose flour) 

2 teaspoons yeast (instant or quick action) 
½ teaspoon ground nutmeg 
¼ cup granulated sugar (or to your taste) 
1 habanero pepper (atarodo, ose oyibo, atarugu) 
3 pinches of salt 
1 cup warm water 
Vegetable Oil (for frying) 

  
Directions 

Sift the flour into a clean dry bowl, add the nutmeg, yeast, sugar and salt. Mix
well. 
Add warm water and mix till everything is well combined. 
Cover the bowl with aluminum foil or plastic film and place in a warm place to rise
for 45 minutes or till double in size. 
Cut the habanero pepper into tiny pieces and add the batter. Stir very well. 
Pour some oil in a deep pot and allow to heat up. The oil should be at least 3
inches deep. This is to give room for the puff puffs to swim in the oil. It's not
advisable to use a deep fryer for Puff Puff because of the netting but if you want
to use it, set the temperature to 170°C. 

Test that the oil is hot enough by putting a drop of batter into the oil. If it
sizzles and comes up to the surface of the oil, then the oil is hot enough. If the
oil is not hot enough, the batter will go down to the bottom of the oil and stay
there. 
When the oil is hot enough, scoop some batter into the oil with an ice cream scoop.
See video below. Or hand 
Put in more scoops of the batter, as much as the space in the frying pot will allow
without overcrowding. 
Reduce the heat to medium. 
Once the underside of the puff puff has turned golden brown, flip the ball so that
the topside will be fried as well. 
When the puff puff balls are golden all over, take them out and place in a sieve
lined with paper towels. 
That's how to make Peppered Puff Puff.
[07/04, 18:15] +234 807 677 1070: MANGO PANNA COTTA RECIPE 
Tools and Ingredients used: 

Libby Small Dessert Cups Set: 

Wilton Mini Muffin Pan: 
Pyrex 4 Cups Heat Proof Measuring Cup: 
Mango Nectar: 
Vanilla Bean Paste: 
Unflavored Gelatin Powder: 

Mango Panna Cotta: 

Makes: 8 (6-ounce) individual cups 

To make the Mango Layer: 

1 cup mango nectar 
1 (1/4 ounce) package of unflavored powder gelatin 
1 1/2 cup fresh mango puree (from 4 to 5 mangoes) 

Place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir
until well incorporated. Set mixture sit for 10 minutes. 

Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large
measuring cup with beaker. Place the gelatin mixture in the microwave and heat for
1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture
into the mango puree and stir well. 

Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan
(or you can also use egg carton) at an angle. Carefully pour the mango mixture into
each glass until almost to the edge of each glass. 

Place in the fridge for at least 2 hours, or until set. 

To prepare the Vanilla Bean Layer: 

1 cup milk 
1 (1/4 ounce) package of unflavored powder gelatin 
1/3 cup sugar 
a pinch of salt 
1 tablespoon vanilla bean paste 
2 cups heavy cream 
In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir
and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low,
sugar and salt. Stir and heat until gelatin completely dissolved. 

Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a
large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a
quick stir. 

To assemble: 
Take the individual cups out of the fridge with the mango layer already set. Then,
pour the vanilla bean mixture into each cup. 

Return to the refrigerator to chill for another 2 hours, or until set. To serve,
top each cup with a few fresh mango cubes for garnish and enjoy.
[07/04, 18:15] +234 807 677 1070:   MOIST MANGO POUND CAKE 
Ingredients 
1/4 Cup Coconut milk but (use full fat milk, or if can't find, use heavy cream) 
1.5 Cup All-Purpose Flour  
2-3 Mango  (or 3/4 cup Kesar Mango pulp. If using fresh mangoes, only use non-
fibrous alfanso/kesar mangoes) 
3/4 Cup Sugar  
1/4 tsp Salt  
2 tbsp Canola Oil  
1 tsp Coconut Extract  (if can't find, use vanilla extract) 
3/4 Cup Unsalted Butter  (at room temprature) 
2 Egg(s)  (large eggs, at room temprature) 
1/2 tsp Baking Soda  
1/2 tsp Baking Powder  
Toppings 
Mango  (fresh, diced) 
Powdered Sugar  (for dusting) 

Directions   

1. Pre-Prep - Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square
pan) with butter and flour. Rub the interior of pan with butter, then add flour and
swirl it around to make a coating. Set aside. Also, peel mangoes, and using food
processor puree the pulp to yield about 3/4 cup puree. (add 1-2 tbsp water if puree
looks too thick or lumpy. It should be smooth like pancake batter. Not runny or too
thick ) 

2. Using a hand mixer or stand mixer, cream together room temperature butter and
sugar until pale yellow in color. 

3. Batter should be creamy, pale yellow and not gritty (sugar fully dissolved) 

4. With mixer running at low add 2 eggs (one at a time), blending well after adding
each egg. Also add coconut extract, coconut milk, oil, and 1/2 cup mango while
mixing. Mix on medium for good 4 minutes or until mixture has good volume, and is
creamy. 
Additional Notes 

Make sure you use good quality ripe mangoes like you get in Indian stores. Please
don't use white, low-sweet mangoes. Those won't make good cake. 

5. In a bowl, add flour, salt, baking powder, and baking soda and sift together.
Add 2 batch flour to wet mixture, 1/3 at a time, and fold with rubber spatula after
every addition. Then add remaining 1/4 cup mango puree, last batch of flour and
fold in. 

6. Don't over mix. Just use gentle strokes until dry flour is moistened. 
Additional Notes 

Over-mix will make cake very dry. So use gentle few strokes. 

7. Transfer batter to baking pan and bake for 65-70 minutes or until cake is golden
brown and tooth pick inserted in the center comes out clean. 

8. Leave the cake on kitchen counter for 5 minutes. 

9. Then loosen the edges with knife and flip the cake on cooling rack. Cool the
cake completely before slicing. 

Notes: 
You can add 1/4 cup more sugar if you like sweeter cakes. 

If can't find fresh mangoes, you can also use frozen mango puree. Thaw it fully
before using.