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Mango Coconut Cake

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A tropical-inspired Mango Coconut Cake that’s moist, flavorful, and perfect for summer gatherings. This cake features the sweetness of ripe mangoes paired with the creamy texture of coconut, creating a delightful dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mango puree (from ripe mangoes)
  • 1/2 cup coconut milk
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • Optional: extra shredded coconut and mango slices for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Mix in the mango puree and coconut milk until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
  7. Fold in the shredded coconut.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Garnish with extra shredded coconut and mango slices before serving.

Notes

  • Ensure mangoes are ripe and sweet for best flavor.
  • Use canned mango puree if fresh mangoes are not available.
  • This cake can be served plain or with a dollop of whipped cream.

Nutrition

Keywords: mango coconut cake, tropical cake, mango dessert, coconut cake, summer dessert

Find it online: https://zesticook.com/mango-coconut-cake/