Coconut Mango Cake Recipe

This Coconut Mango Cake Recipe combines the tropical flavors of coconut and mango for a delightful dessert. The cake is moist, fluffy, and perfect for any occasion, whether it’s a summer gathering or a special celebration.

With simple ingredients and straightforward steps, this cake recipe is easy to follow and yields a delicious result that will impress your family and friends.

Delicious Coconut Mango Cake Recipe

This cake features layers of soft coconut-flavored sponge cake filled with fresh mango puree and topped with a creamy coconut frosting. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened shredded coconut
1/2 cup unsalted butter, softened
1 cup coconut milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup fresh mango puree
1 cup heavy cream
1/2 cup powdered sugar
Additional shredded coconut for garnish

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, combine flour, baking powder, shredded coconut, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add Eggs and Coconut Milk: Beat in the eggs one at a time, then stir in the coconut milk and vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form.
Assemble the Cake: Place one layer of cake on a serving plate. Spread half of the mango puree over the top, followed by a layer of whipped cream. Place the second cake layer on top and repeat the process.
Garnish: Top the cake with additional whipped cream and shredded coconut. Serve chilled.