- Vanilla Extract: It enhances the flavor of the frosting, adding warmth and depth.
prep time: 30 min | bake time: 30 mins | total time: 2 hrs
Are you looking for a simple and delicious dessert that feels like a tropical escape? This eggless mango coconut cake is soft, moist, and bursting with fresh mango and coconut flavor. It’s made without eggs, but you’d never guess it. The texture is light and fluffy, and every bite tastes like sunshine.
I will admit, mangoes are my favorite fruit, so I had big expectations when I created this recipe. And it totally delivered. The mango adds natural sweetness and moisture, while the coconut gives each slice a subtle chew and richness. The cream cheese frosting is light and tangy, not too heavy, and it balances the tropical flavors perfectly.
Preheat the oven to 350°F (175°C). Lightly grease two 8-inch round cake pans with a little oil, then line the bottoms with baking paper to prevent sticking.
In a large mixing bowl, combine the milk, lemon juice, and yogurt. Make sure all three are at room temperature. Let the mixture sit for a few minutes to curdle slightly. This will help create a light and fluffy texture.
Add the oil and sugar to the bowl. Whisk well until the sugar is fully dissolved and the mixture looks smooth. Stir in the vanilla extract and desiccated coconut until everything is evenly mixed.
Place a sifter over the bowl and sift in the flour, corn starch, baking powder, baking soda, and salt. Gently mix until you have a smooth, lump-free batter. Don’t overmix. Just stir until everything is combined.
Pour the batter evenly into the prepared pans and smooth the tops with a spatula. Bake in the oven for 25 to 30 minutes, or until the tops are set and spring back when lightly pressed with your fingers.
Let the cakes cool in the pans for 10 minutes. Then remove from the pans and place on a wire rack to cool completely. Once fully cooled, you can use a serrated knife to level the tops before adding frosting.
In a mixing bowl, add the diced mango, mango puree, and sugar. Stir well until the sugar is fully dissolved.
Once everything is evenly mixed, cover the bowl and place it in the refrigerator so the flavors can blend and the mixture stays fresh until you’re ready to use it in the cake.
In a large mixing bowl, use a stand mixer with a whisk attachment or a handheld electric whisk. Add the cold cream cheese and beat it just enough to soften slightly. This makes it easier to mix with the other ingredients.
Gradually add the sifted powdered sugar in two parts. Mixing slowly at first helps prevent the sugar from flying out, and continuing on medium speed for 4 to 5 minutes helps the mixture become smooth, light, and creamy.
Next, add the cold whipping cream, vanilla extract, and a pinch of salt. Continue mixing until the frosting is fully blended and smooth. You’ll know it’s ready when it holds medium peaks. This means it’s thick enough to spread or pipe but still light and fluffy.
To begin assembling the cake, place a small spoonful of frosting in the center of your cake stand or serving plate.
Place the first cake layer on top of the frosting. Spread 4 to 5 scoops of cream cheese frosting evenly over the top using a spatula or the back of a spoon. To keep the mango filling from spilling out, use your spoon to create a shallow well in the center of the frosting.
Spoon a thick layer of the prepared mango filling into the well. Carefully place the second cake layer on top and press it down very gently to align the edges.
Apply a thin layer of frosting all over the cake. This is called a crumb coat, and it helps trap loose crumbs so your final layer looks neat. Place the cake in the fridge and chill for about 30 minutes to let the crumb coat set.
Once the cake is chilled, cover it with a thicker layer of frosting on top and around the sides. Gently press shredded coconut onto the sides of the cake for decoration and added texture.
Decorate the top with remaining frosting to pipe rosettes or borders with a piping bag or zip-top bag with the corner snipped off. Fill the center with more mango topping for a beautiful and flavorful finish.
Chill the fully assembled cake in the fridge for at least 30 minutes before serving to help the layers set. Store any leftovers in an airtight container in the refrigerator. The cake stays fresh for up to 2 days.
Yes, this cake is completely eggless. Instead of eggs, it uses yogurt and lemon juice to help the cake rise and stay moist. The texture is light, soft, and delicious, even without eggs.
It can be made vegan by using plant-based milk, yogurt, and cream cheese. Make sure to choose non-dairy ingredients that are thick and unsweetened for the best results. The flavor and texture still turn out rich, creamy, and satisfying.
Yes, canned mango is a great alternative when fresh mangoes aren’t in season. Choose canned mango in juice or puree form without added sugar if possible. Just be sure to drain excess liquid so the filling doesn’t become too runny.
Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature or in the fridge. You can also assemble the full cake one day ahead. Just refrigerate and bring to room temperature for 10 to 15 minutes before serving.
Store any leftover cake in an airtight container in the refrigerator. It stays fresh for 2 to 3 days. Let slices sit at room temperature for about 15 minutes before eating to enjoy the softest texture.
Full-fat cream cheese works best because it holds its shape and gives the frosting a stable texture. Low-fat or whipped cream cheese may be too soft and can cause the frosting to run. If you need a dairy-free option, use a thick vegan cream cheese and plant-based whipping cream designed for baking.
You can use three 6-inch pans for smaller layers or a single 9×13-inch pan for a sheet cake. If you change the pan size, adjust the baking time. Thicker layers will need more time, and thinner layers will bake faster.
Soft frosting usually happens when ingredients are too warm or overmixed. Always start with cold cream cheese and whipping cream. If the frosting gets too soft, chill it for 15 to 20 minutes, then whip it briefly again to bring back structure.
There’s something magical about the combination of ripe mangoes and toasted coconut: like a slice of summer on your plate. Whether you baked this Mango Coconut Cake to brighten a rainy afternoon or to impress someone special, I hope it made you smile. This recipe was created to be simple, eggless, and full of flavor, so bakers of all levels can enjoy the process (and the results!).
Show Off Your Bake!
Did you give this recipe a try? I’d love to see how your Mango Coconut Cake turned out! Snap a photo and tag me @pastrybysaloni. Whether it’s picture-perfect or proudly homemade, your version might just inspire someone else to bake.
Love Eggless Baking? Try These Next:
Hungry for more easy, tropical-inspired baking ideas? My cookbook Vegan Baking Made Simple is filled with eggless desserts that don’t require fancy ingredients or advanced skills — just good food and good vibes. Grab your copy on Amazon HERE.
4 Responses
hi ..
Thanks for sharing wonderful eggless recipes.
I do have a query..
You have used vinegar/lemon juice and yogurt too..2 acidic things.. can’t this recipe comes out good with just 1 acidic things ?
I am learning so want to know the reason behind using yogurt as well.
Thanks a lot 🙏
Hello
Thank you so much!
Great question yogurt and vinegar/lemon juice are used for different reasons.
Yogurt adds moisture and softness, while vinegar/lemon juice gives a quick acidic reaction with baking soda to help the cake rise better.
You can use just one, but using both gives the best texture in this recipe.
You didn’t mention what the 30ml room temperature water was for
Hi Amaree,
Great question – it will be mixed with milk, lemon juice and yogurt.Hope this helps!