Mango Coconut Cake Recipe

This Mango Coconut Cake is a delightful dessert that combines the tropical flavors of ripe mangoes and creamy coconut. It’s a perfect treat for summer gatherings or any occasion where you want to impress your guests.

The recipe is straightforward and can be made with simple ingredients. It’s a great way to enjoy the sweetness of mangoes while indulging in a moist and fluffy cake.

Tropical Mango Coconut Cake Recipe

This cake features layers of moist mango-flavored sponge, infused with coconut milk, and topped with a light coconut frosting. The recipe takes about 1 hour from start to finish and serves 8 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
1 cup ripe mango puree (about 2 mangoes)
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup shredded coconut (sweetened or unsweetened)
For the frosting: 1 cup unsalted butter, softened, 4 cups powdered sugar, 1/4 cup coconut milk, 1 teaspoon vanilla extract, and 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, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add Eggs and Mango: Beat in the eggs one at a time, then mix in the mango puree and vanilla extract.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined. Fold in the shredded coconut.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and coconut milk, beating until smooth. Stir in the vanilla extract.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake.
Garnish: Sprinkle additional shredded coconut on top of the frosted cake. Slice and serve.