Mango Coconut Cake Recipe

This delightful cake recipe is my go-to because it’s the perfect blend of tropical flavors with creamy coconut milk and fresh mango that transport me straight to a sunny beach. Plus, it’s super simple to make, and the luscious cake always impresses my friends at brunch!

The melt-in-your-mouth mango coconut cake is bursting with flavor and combines a few basic ingredients, which create a harmoniously delicate tropical balance. The first flavor note is already in the cake batter—1 and 1/2 cups all-purpose flour mixed with the purees and milks of tropical mango and coconut.

Ingredients

• All-Purpose Flour: This provides structure to the cake and is a source of carbohydrates.
• Coconut Milk: Adds richness and a creamy texture while infusing tropical flavor.
• Mango Puree: Offers natural sweetness and a boost of vitamin C and A.
• Granulated Sugar: Sweetens the cake and aids in tenderizing the crumb.
• Unsalted Butter: Enhances flavor and moisture through healthy fats.
• Shredded Coconut: Adds texture, flavor, and provides dietary fiber.

Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup canned coconut milk
• 1/2 cup mango puree
• 1 cup shredded sweetened coconut
• 1/2 cup diced fresh mango
• Optional: extra shredded coconut or diced mango for garnish

Instructions

1. Heat your oven to 350°F (175°C). Coat an 8-inch round cake pan with grease and flour.

2. In a medium bowl, blend together the flour, baking powder, baking soda, and salt. Put it to the side.

3. In a large bowl, beat the softened butter and sugar together until they are light and fluffy.

4. Include the eggs, using one at a time, and ensure good mixing happens after each egg addition. Finish this step by blending in the vanilla extract.

5. Combine the coconut milk and mango puree together so that they blend nicely.

6. Slowly, incorporate the dry ingredients into the wet mixture, taking care to combine them just enough that they form a cohesive mass. It’s especially crucial here not to overmix the batter.

7. Tear in the barely shredded coconut and the fresh, barely diced mango, taking care not to undermix.

8. Fill the cake pan with the batter and smooth it over with a spatula.

9. Cook for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan for 10 minutes; then move it to a wire rack for complete cooling. If you want, and really, you should, garnish with extra shredded coconut or a dice of mango.

Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Pastry brush or paper towel (for greasing)
4. Medium bowl
5. Large bowl
6. Measuring cups
7. Measuring spoons
8. Hand mixer or stand mixer
9. Spatula
10. Whisk
11. Wooden spoon or rubber spatula
12. Toothpick
13. Wire rack

FAQ

• Can I use fresh coconut milk instead of canned?Indeed, fresh coconut milk can be used; however, the taste and texture may differ somewhat, so make any necessary adjustments.
• Is it okay to use frozen mango?Of course, just thaw the frozen mango and puree it before you add it to the batter.
• Can I make this cake gluten-free?You can exchange all-purpose flour for a gluten-free flour blend; however, it might alter the texture.
• What if I don’t have sweetened coconut?You can use unsweetened coconut, and for balance, add an extra tablespoon of sugar to the batter.
• How should I store the cake?Keep the cake in a sealed container at room temperature for up to 3 days, and in a container with no air at all for slightly longer, for the 3-day counter—we will use the cake unmoved, unfed, and in a faintly warm room as a kind of baseline cake.
• Can I add nuts for extra texture?Indeed, if you desire, you can incorporate chopped nuts—such as almonds or cashews—into the batter before folding it into the dish, thereby achieving a crunchy textural contrast that elevates the overall eating experience.
• What can I use instead of butter?Butter can be replaced with the same quantity of coconut oil, which gives an even richer coconut flavor.

Substitutions and Variations

All-purpose flour: Swap in the same amount of cake flour for a more delicate crumb.
Butter without salt: Substitute an equal amount of coconut oil for a lighter flavor of this tropical fruit.
Coconut sugar: You can use it instead of granulated sugar for a flavor that’s deeper and more caramel-tasting.
Almond milk: This is a lighter alternative. However, it will not have as strong of a coconut flavor as the original.
Mango puree. Substitute equal amounts of apricot or peach puree.

Pro Tips

1. Room Temperature Ingredients Make sure your eggs, butter, and coconut milk are at room temperature before starting. This helps create a smoother batter and allows the ingredients to blend more easily.

2. Cream Butter and Sugar When beating the butter and sugar together, take your time. Aim for a light, fluffy mixture, which should take about 3-5 minutes. This step is crucial for a tender cake.

3. Gentle Mixing When incorporating the dry ingredients into the wet mixture, use a spatula or a spoon and fold gently. Overmixing can lead to a dense cake, so only mix until just combined.

4. Fresh Mango Tips Ensure your fresh mango is ripe but firm for the best texture and sweetness balance. Pat the mango pieces dry if they seem too juicy to prevent the batter from becoming overly wet.

5. Toasting Coconut Consider lightly toasting the shredded coconut before adding it to the batter for an enhanced nuttier flavor. Simply spread the coconut on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally until golden brown.