Mango Coconut Cake

Indulge in the tropical flavors of mango and coconut with our exquisite Mango Coconut Cake recipe. This delectable dessert combines the sweet, juicy essence of mango with the rich, creamy taste of coconut to create a cake that is both light and luscious. Perfect for any occasion, this cake is sure to impress your guests and become a favorite in your recipe collection.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1 cup fresh mango puree

For the Mango Filling:

  • 1 cup fresh mango puree
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For the Coconut Frosting:

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • ½ cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut

Instructions

1. Preparing the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Stir in the mango puree until just combined.

2. Baking the Cake

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

See Also:
The Easiest Cream Cheese Frosting Recipe
How To Make Delicious Mango Cake Recipe

3. Preparing the Mango Filling

In a small saucepan, combine the mango puree and sugar. In a separate small bowl, mix the cornstarch and water to form a slurry. Heat the mango mixture over medium heat until it begins to simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the mixture thickens. Remove from heat and let it cool completely.

4. Making the Coconut Frosting

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the coconut milk and vanilla extract, and continue to beat until the frosting is light and fluffy. Fold in the shredded coconut.

5. Assembling the Cake

Place one cake layer on a serving plate. Spread a generous amount of mango filling over the top. Place the second cake layer on top of the filling. Frost the top and sides of the cake with the coconut frosting. For an extra touch, sprinkle additional shredded coconut over the top of the cake.

6. Serving Suggestions

This Mango Coconut Cake is best enjoyed slightly chilled. Store it in the refrigerator for at least an hour before serving to allow the flavors to meld together beautifully. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.

FAQs

Can I use canned mango puree?

Yes, you can use canned mango puree if fresh mangoes are not available. Ensure it is pure mango puree without added sugar or preservatives.

Can I substitute coconut milk with another type of milk?

While coconut milk adds a rich, tropical flavor, you can substitute it with whole milk or almond milk if preferred. However, the taste and texture might slightly differ.

How do I store the Mango Coconut Cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for up to a month. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil.

Can I make the cake layers in advance?

Yes, you can bake the cake layers in advance. Once they are completely cool, wrap them tightly in plastic wrap and store them at room temperature for up to 2 days or freeze them for up to a month.

Can I add other fruits to the filling?

Certainly! You can mix other tropical fruits such as pineapple or passion fruit with the mango puree for a more complex flavor.

For those looking to experience a slice of paradise, our Mango Coconut Cake is the ultimate dessert. Its combination of fresh mango, creamy coconut, and soft, fluffy cake creates a dessert that is not only visually stunning but also incredibly delicious. Enjoy this tropical delight with your loved ones and make every occasion special.

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