Mango Coconut Cake Recipe
Mango Coconut Cake is a tropical delight that brings together the sweet and tangy flavors of mango with the rich, nutty taste of coconut.
This cake is perfect for celebrating summer or any occasion where you want to savor the taste of tropical fruits.
Layers of moist mango cake are filled with creamy coconut frosting and topped with fresh mango slices, making it a refreshing and indulgent dessert that’s sure to impress.
Ingredients:
For the Mango Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup mango puree (from about 2 ripe mangoes)
- 1/2 cup coconut milk
- Zest of 1 lime (optional, for added flavor)
For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon coconut extract
- 1/2 cup shredded coconut (sweetened or unsweetened), for garnish
For Garnish (Optional):
- Fresh mango slices
- Toasted coconut flakes
How to Make Mango Coconut Cake:
Preheat Oven and Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Combine Mango Puree and Coconut Milk:
In a separate bowl, mix together the mango puree and coconut milk. If using, add the lime zest for an extra burst of flavor.
Alternate Adding Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the mango puree mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cake:
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Make Coconut Frosting:
In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add Coconut Milk and Extract:
Mix in the coconut milk and coconut extract until well combined. Adjust the consistency by adding more powdered sugar for a thicker frosting or a little milk for a thinner consistency, if needed.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a layer of coconut frosting evenly over the top. Place the second cake layer on top and repeat with another layer of frosting. Place the third cake layer on top.
Frost and Garnish:
Frost the top and sides of the cake with the remaining coconut frosting. Use a spatula to create swirls or smooth out the frosting. Sprinkle shredded coconut over the top of the cake for garnish. Decorate with fresh mango slices and toasted coconut flakes if desired.
Chef’s Note:
For best results, use ripe mangoes for making the mango puree to ensure a naturally sweet and flavorful cake.
Ensure the cakes are completely cooled before frosting to prevent the frosting from melting and sliding off.
Nutrition Information (per serving):
- Calories: Approximately 450 kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 180mg
- Carbohydrates: 65g
- Fiber: 2g
- Sugar: 50g
- Protein: 4g
Enjoy this Mango Coconut Cake as a delightful dessert that captures the essence of tropical flavors in every bite. It’s perfect for summer gatherings, parties, or whenever you want to indulge in a taste of the tropics!
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