Description
Mango Coconut Cake is a soft, fluffy dessert bursting with tropical flavors. Sweet mango pairs beautifully with rich coconut, creating a moist cake layered with creamy frosting and a hint of sunshine in every bite. Perfect for summer gatherings, celebrations, or whenever you want a refreshing twist on classic cake.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 cup mango puree
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp coconut cream
For Garnish
- Fresh mango slices
- Toasted coconut flakes
Instructions
1️⃣ Prepare the Batter
- Preheat oven to 350°F (175°C).
- Grease and line cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
2️⃣ Mix Wet Ingredients
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time.
- Mix in vanilla, mango puree, and coconut milk.
3️⃣ Combine
Gradually add dry ingredients to the wet mixture, mixing until smooth.
4️⃣ Bake
- Divide batter evenly into pans.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cool completely.
5️⃣ Make Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and coconut cream.
- Mix until fluffy.
6️⃣ Assemble the Cake
- Spread frosting between layers.
- Frost the outside of the cake.
- Garnish with mango slices and toasted coconut.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: Tropical / Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg