Mango Coconut Cake
This moist and fluffy eggless Mango Coconut Cake is packed with tropical flavor. Layered with sweet coconut sponge, filled with diced mangoes, and topped with whipped cream cheese frosting. It is light, fruity, and truly tastes like a tropical vacation in every bite! Make is dairy-free to suit your dietary needs.
Yield: 12 servings
Equipment
- 2 x 8inch (20cm) Round Cake Pans
Ingredients
Coconut Cake
- 240 ml Milk* at room temperature; see notes for dairy-free options
- 30 ml Water at room temperature
- 1 tbsp Lemon Juice or apple cider vinegar
- 80 g Plain Yogurt* at room temperature; see notes for dairy-free options
- 250 g Cane Sugar or castor sugar
- 85 ml Sunflower Oil or any neutral oil
- 2 tsp Vanilla Extract
- 220 g All Purpose Flour
- 60 g Desiccated Coconut, or unsweetened shredded coconut plus extra for decorating
- 2 tbsp Corn Starch
- 2 + 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
Mango Topping & Filling (Canned Diced Mango can be used as an alternative when fresh mango is out of season)
- 200g Mango, 3 mangoes diced in small pieces or use canned mango
- 150g Mango, 1 mango pureed in food processor
- 2 tbsp Sugar, as needed
Cream Cheese Frosting
- 340 g Cream Cheese*, cold; see notes for dairy-free options
- 90 g Powdered sugar*, sifted
- 270 ml Whipping Cream, cold; see notes for dairy-free options
- 2 tsp Vanilla Extract
Decoration
- 60 g Dessicated Coconut or shredded coconut
Instructions
How to Make the Coconut Cake
- Preheat the oven to 350°F (175°C). Lightly grease two 8-inch (20cm) round cake pans with a little oil, then line them with baking paper.
- In a large bowl, combine room-temperature milk, water, lemon juice, and yogurt. Let sit for a few minutes to curdle slightly.
- Add oil and sugar to the bowl and whisk until smooth and the sugar dissolves. Stir in vanilla extract and desiccated coconut until well combined.
- Sift flour, corn starch, baking powder, baking soda, and salt into the bowl. Gently mix until smooth and lump-free; don’t overmix.
- Pour the batter into prepared pans, smooth the tops, and bake for 25–30 minutes, until set and springy to the touch.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. Level the tops with a serrated knife before frosting.
How to Make Mango Topping & Filling
- In a bowl, mix diced mango, mango purée, and powdered sugar until the sugar dissolves and the filling is smooth.
- Once mixed, cover and refrigerate to let the flavors blend and keep it fresh until ready to use.
How to Make the Cream Cheese Frosting
- In a large bowl, beat cold cream cheese with a handheld mixer or stand mixer fitted with whisk attachment just until slightly softened for easier mixing.
- Gradually add sifted powdered sugar in two parts, mixing slowly at first, then on medium speed for 4–5 minutes until smooth and creamy.
- Add cold whipping cream, vanilla. Whip on medium speed until smooth and medium peaks form: thick, yet light and fluffy.
How to Assemble the Mango Coconut Cake
- Place a small spoonful of frosting on the center of your cake stand/plate to hold the bottom layer in place.
- Place the first cake layer on the frosting. Spread 4–5 scoops of cream cheese frosting evenly, then create a shallow well in the center to hold the mango filling.
- Spoon the mango filling into the well, then gently place the second cake layer on top, pressing lightly to align the edges.
- Apply a thin crumb coat of frosting to trap crumbs, then chill the cake for 30 minutes to set it.
- After chilling, frost the cake with a thicker layer and press shredded coconut onto the sides for decoration and texture.
- Decorate the top with remaining frosting, piping rosettes or borders, and fill the center with more mango topping for a beautiful finish..
- Chill the assembled cake for at least 30 minutes before serving. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
- Cup vs Weighing Scale: Using measuring cups can give rough estimates, especially for dry ingredients. For better accuracy and consistent results, it's recommended to weigh your ingredients using a digital kitchen scale (in grams).
- Prepare Before You Start: Before starting any recipe, measure and prepare all your ingredients. This helps the process go smoothly and reduces the chance of mistakes.
- Teaspoons and Tablespoons: Always use proper measuring spoons for teaspoon (tsp) and tablespoon (tbsp) amounts. Avoid using regular eating spoons, as they aren’t accurate for baking.
- Sugar Options: You can use cane sugar, granulated sugar, or castor sugar. If you're vegan, check the label to make sure the sugar isn’t processed with bone char. Organic cane sugar is usually vegan-friendly.
- Cream Cheese: Use any full-fat cream cheese you prefer, or a dairy-free version if needed.
- Yogurt: Use plain, unsweetened yogurt. Dairy-free or Greek-style yogurt both work well.