Description
A soft, fluffy Mango Coconut Cake made with ripe mango, creamy coconut milk, and shredded coconut. Finished with a simple coconut buttercream and topped with fresh mango and toasted coconut for a tropical, moist dessert.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1 cup unsalted butter, softened (for cake)
2 large eggs
3/4 cup coconut milk
2 tsp vanilla extract
1 cup ripe mango, mashed
1/2 cup shredded coconut (sweetened or unsweetened)
Frosting & Garnish (Optional)
1/2 cup unsalted butter, softened (for frosting)
2 cups powdered sugar
Fresh mango slices (for topping)
Toasted coconut flakes (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round pan (or similar) with parchment.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Beat 1 cup butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Mix in mashed mango and coconut milk until combined.
6. Add dry ingredients to wet ingredients and mix just until no dry streaks remain.
7. Fold in shredded coconut.
8. Pour batter into pan and bake 35–40 minutes, or until a toothpick comes out clean.
9. Cool in pan 10 minutes, then transfer to a rack and cool completely.
10. Frost: Beat 1/2 cup butter until creamy, then gradually beat in powdered sugar. Add 1–2 tsp coconut milk if needed for spreading.
11. Frost cooled cake and garnish with fresh mango slices and toasted coconut flakes (optional).
Notes
Mango: Use ripe, sweet mango for best flavor. Frozen mango works if thawed and mashed well.
Coconut milk: Full-fat gives the richest texture, but light coconut milk also works.
Don’t overmix: Mix just until combined to keep the cake fluffy.
Storage: Cover and refrigerate up to 4 days. Let slices sit at room temp 10–15 minutes before serving.
Make-ahead: Bake the cake a day ahead, wrap well, and frost the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg