Teenie's Kitchen

There’s nothing like a good kuchen to bring back memories. My Oma always had a spread of cakes ready when we visited—each one more tasty than the last. She’s a big reason I fell in love with baking.

While I’ll always have a soft spot for a classic plum kuchen, this version has a tropical twist—mango and coconut! It’s like summer in cake form: bright, sweet, and perfect for sunny days.

Whether you’re hosting a summer coffee catch-up or packing snacks for a beach day, this one’s a winner. Bonus: it freezes beautifully and somehow tastes even better after being frozen (!) 😋

Cake:

• 2 cups flour

• 2 tsp baking powder

• 1 tsp salt

• 2 eggs

• 2 tsp vanilla bean paste

• 1 tsp lemon juice

• 1 can coconut milk, full fat

• 2 mangoes, sliced

Crumble Topping:

• 3/4 cup flour

• 1/3 cup sugar

• 1/2 cup cold butter

• 1/2 cup coconut flakes, unsweetened

1. Preheat oven to 350F.
2. In a large bowl, add flour, baking powder and salt. Stir until combined
3. In a separate bowl, add eggs, vanilla bean paste, coconut milk and lemon juice.
4. Add wet mixture to the dry ingredients. Mix well. Pour cake batter into a greased spring form pan. I line the bottom with parchment paper so it’s easier to lift out. Spread out batter evenly.
5. Add sliced mangos on top of the batter, making sure the top of the cake is covered.
6. In a small bowl, add flour, sugar, coconut flakes and cold butter. Mix well until the butter is combined and you have a crumble. Sprinkle on top of the cake until covered.
7. Bake at 350F for 40 minutes or until golden. Enjoy!