Mango Coconut Cake
Mango Coconut Cake
Ingredients
For the Coconut Sponge (Eggless)
- 250 g all-purpose flour
- 200 g granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 50 g desiccated coconut
- 80 ml vegetable oil
- 240 ml coconut milk, liquid, not canned cream
- 1 tablespoon white vinegar, or lemon juice
- 1 teaspoon vanilla extract
For the Mango Filling
- 2 fresh mango, diced, about 300g
For the Whipped Cream Cheese Frosting
- 225 g cream cheese, softened
- 100 g powdered sugar, or more, to taste
- 240 ml heavy cream, or whipping cream, cold
- 1 teaspoon vanilla extract
For Decoration (Optional)
- 1/2 fresh mango, sliced
- 2 tablespoons desiccated coconut
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans, or line with parchment paper.
⏱️ 10 min•🌡️ 180
- 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until well combined.
⏱️ 3 min
- 3
Add the desiccated coconut to the dry ingredients and mix well.
⏱️ 1 min
- 4
In a separate bowl, pour in the vegetable oil, coconut milk, white vinegar (or lemon juice), and vanilla extract. Whisk these wet ingredients together until fully combined.
⏱️ 2 min
- 5
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min
- 6
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until the sponges are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 180
- 7
Once baked, remove the cake pans from the oven and let the sponges cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process is crucial to prevent the cakes from breaking.
⏱️ 60 min
- 8
While the cakes are cooling, prepare the mango filling. Peel and dice the fresh mango into small pieces.
⏱️ 10 min
- 9
Place the diced mango into a small saucepan. Cook over medium heat, stirring occasionally, for 5-7 minutes until the mango softens slightly. Remove from heat and let it cool completely.
⏱️ 20 min
- 10
Prepare the whipped cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the softened cream cheese. Beat on medium speed for 2-3 minutes until the cream cheese is smooth and creamy.
⏱️ 3 min
- 11
Gradually add the powdered sugar to the cream cheese and continue beating until light and fluffy. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 12
Pour in the cold heavy cream and vanilla extract. Switch to the whisk attachment (if using a stand mixer). Increase the speed to high and whip the mixture for 3-5 minutes until it forms stiff peaks and is light and fluffy, resembling whipped cream.
⏱️ 5 min
- 13
Once the cake sponges are completely cool, level the tops with a serrated knife if necessary to create flat surfaces.
⏱️ 5 min
- 14
Place one cake layer on a cake stand or serving plate. Transfer about 1/2 cup of the whipped cream cheese frosting to a piping bag fitted with a round tip. Pipe a dam of frosting around the outer edge of the first cake layer.
⏱️ 5 min
- 15
Spoon the cooled mango filling inside the frosting dam, spreading it evenly.
⏱️ 2 min
- 16
Carefully place the second cake layer on top of the mango filling.
⏱️ 1 min
- 17
Apply a thin layer of the remaining frosting all over the cake (top and sides). This is the crumb coat, which helps to seal in any loose crumbs.
⏱️ 5 min
- 18
Chill the cake in the refrigerator for about 15-20 minutes to set the crumb coat. This step makes applying the final coat much easier.
⏱️ 20 min
- 19
Apply a thicker, even layer of frosting to the entire cake, smoothing the top and sides with an offset spatula or bench scraper for a neat finish.
⏱️ 10 min
- 20
Decorate the cake by arranging fresh mango slices decoratively on top. Sprinkle desiccated coconut around the base of the cake for a tropical touch.
⏱️ 5 min
- 21
The Mango Coconut Cake is now ready to be served. Store any leftovers in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Mango Coconut Cake
For the Coconut Sponge (Eggless)
- 250 g all-purpose flour
- 200 g granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 50 g desiccated coconut
- 80 ml vegetable oil
- 240 ml coconut milk, liquid, not canned cream
- 1 tablespoon white vinegar, or lemon juice
- 1 teaspoon vanilla extract
For the Mango Filling
- 2 fresh mango, diced, about 300g
For the Whipped Cream Cheese Frosting
- 225 g cream cheese, softened
- 100 g powdered sugar, or more, to taste
- 240 ml heavy cream, or whipping cream, cold
- 1 teaspoon vanilla extract
For Decoration (Optional)
- 1/2 fresh mango, sliced
- 2 tablespoons desiccated coconut
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans, or line with parchment paper.
⏱️ 10 min•🌡️ 180 - 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until well combined.
⏱️ 3 min - 3
Add the desiccated coconut to the dry ingredients and mix well.
⏱️ 1 min - 4
In a separate bowl, pour in the vegetable oil, coconut milk, white vinegar (or lemon juice), and vanilla extract. Whisk these wet ingredients together until fully combined.
⏱️ 2 min - 5
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min - 6
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until the sponges are golden brown and a toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 180 - 7
Once baked, remove the cake pans from the oven and let the sponges cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This cooling process is crucial to prevent the cakes from breaking.
⏱️ 60 min - 8
While the cakes are cooling, prepare the mango filling. Peel and dice the fresh mango into small pieces.
⏱️ 10 min - 9
Place the diced mango into a small saucepan. Cook over medium heat, stirring occasionally, for 5-7 minutes until the mango softens slightly. Remove from heat and let it cool completely.
⏱️ 20 min - 10
Prepare the whipped cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the softened cream cheese. Beat on medium speed for 2-3 minutes until the cream cheese is smooth and creamy.
⏱️ 3 min - 11
Gradually add the powdered sugar to the cream cheese and continue beating until light and fluffy. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 12
Pour in the cold heavy cream and vanilla extract. Switch to the whisk attachment (if using a stand mixer). Increase the speed to high and whip the mixture for 3-5 minutes until it forms stiff peaks and is light and fluffy, resembling whipped cream.
⏱️ 5 min - 13
Once the cake sponges are completely cool, level the tops with a serrated knife if necessary to create flat surfaces.
⏱️ 5 min - 14
Place one cake layer on a cake stand or serving plate. Transfer about 1/2 cup of the whipped cream cheese frosting to a piping bag fitted with a round tip. Pipe a dam of frosting around the outer edge of the first cake layer.
⏱️ 5 min - 15
Spoon the cooled mango filling inside the frosting dam, spreading it evenly.
⏱️ 2 min - 16
Carefully place the second cake layer on top of the mango filling.
⏱️ 1 min - 17
Apply a thin layer of the remaining frosting all over the cake (top and sides). This is the crumb coat, which helps to seal in any loose crumbs.
⏱️ 5 min - 18
Chill the cake in the refrigerator for about 15-20 minutes to set the crumb coat. This step makes applying the final coat much easier.
⏱️ 20 min - 19
Apply a thicker, even layer of frosting to the entire cake, smoothing the top and sides with an offset spatula or bench scraper for a neat finish.
⏱️ 10 min - 20
Decorate the cake by arranging fresh mango slices decoratively on top. Sprinkle desiccated coconut around the base of the cake for a tropical touch.
⏱️ 5 min - 21
The Mango Coconut Cake is now ready to be served. Store any leftovers in the refrigerator.