Sweet comfort food at its best. This tropical delight is bound to please young and old, as well as fussy GF types. A moist banana and mango cake with a coconut milk and palm sugar toffee on top!

Ingredients (makes 1 Cake)

  • 3 Eggs
  • 1 cup Caster Sugar
  • 125g Softened butter
  • 1 cup Almond meal
  • 1 cup Gluten Free SR Flour
  • 2 teaspoons Baking Powder GF
  • 1 1/2 cups Coconut milk
  • 1 Fresh Banana
  • 1 Fresh Mango
  • 80g Palm Sugar


  1. Preheat oven to 170C. Mix eggs, caster sugar and softened butter together until creamy in a mixing bowl.
  2. Mix in almond meal and baking powder. Add one cup of coconut milk and mix. Add sifted gluten free self raising flour and mix.
  3. Remove skin from banana as well as skin and seed from mango. Cut into thumbnail-sized pieces and blend into cake mix. Add cake mix into desired greased baking tin and bake for 40 minutes or until light brown on top and metal skewer comes out clean.
  4. Tropical Toffee: With the cake cooked, heat palm sugar and remaining coconut milk over a moderate heat in a small saucepan. Once combined increase heat to boil for a few minutes. Once taken off the heat the toffee will thicken as it cools. When still warm, add drops of toffee in the desired quantity onto the top of the cake. Tip: If you keep the drops separate it will make it easier to slice and serve portions of the cake.

Notes... My family enjoyed this on Australia Day.

  • Banana and mango – sure does look moist and delish!


  • Your recipe looks like a tropical delight,very nice!


  • I am going to pass this on to a friend of mine who is a coeliac. She will love this. I am rather keen to try it but I will use peaches in place of mango.


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