Description
This Tropical Mango Coconut Cake combines the rich flavors of ripe mango and creamy coconut to create a moist, flavorful dessert that’s perfect for impressing guests. With a tender crumb and a luscious coconut frosting, it’s a tropical treat that brings a sunny vibe to your table.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour (can substitute with gluten-free flour)
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract
- 1 cup coconut milk (can substitute with almond milk)
- 1 large ripe mango (pureed, about 1 cup)
Frosting Ingredients
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut (sweetened or toasted)
- 1 medium fresh mango (sliced)
- 1/4 cup toasted coconut flakes
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes, which will help create a tender cake texture.
- Add eggs and flavor: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and mango puree to evenly distribute the flavors.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with coconut milk. Mix just until everything is combined to avoid overmixing.
- Pour and bake: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare frosting: Beat the softened butter until creamy. Gradually add powdered sugar and coconut milk; mix until smooth and fluffy. Stir in vanilla extract and shredded coconut for texture and flavor.
- Frost the cake: Spread the coconut frosting evenly over the cooled cake, letting it drip down the sides for an appealing rustic look.
- Garnish and serve: Decorate the top of the frosted cake with fresh mango slices and sprinkle toasted coconut flakes for a tropical finish before serving.
Notes
- You can substitute all-purpose flour with gluten-free flour to make this cake gluten-free.
- Use ripe mangoes for the best flavor and natural sweetness.
- For a dairy-free version, substitute butter with a vegan butter alternative and use coconut or almond milk.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- To enhance flavor, lightly toast the shredded coconut before mixing into the frosting.
