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Preheat your oven to 180°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans, or line with parchment paper.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until well combined.

Add the desiccated coconut to the dry ingredients and mix well.

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.

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.

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.

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.

While the cakes are cooling, prepare the mango filling. Peel and dice the fresh mango into small pieces.

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.

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.

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.

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.

Once the cake sponges are completely cool, level the tops with a serrated knife if necessary to create flat surfaces.

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.

Spoon the cooled mango filling inside the frosting dam, spreading it evenly.

Carefully place the second cake layer on top of the mango filling.

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.

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.

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.

Decorate the cake by arranging fresh mango slices decoratively on top. Sprinkle desiccated coconut around the base of the cake for a tropical touch.

The Mango Coconut Cake is now ready to be served. Store any leftovers in the refrigerator.


Preheat your oven to 180°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans, or line with parchment paper.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until well combined.

Add the desiccated coconut to the dry ingredients and mix well.

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.

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.

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.

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.

While the cakes are cooling, prepare the mango filling. Peel and dice the fresh mango into small pieces.

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.

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.

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.

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.

Once the cake sponges are completely cool, level the tops with a serrated knife if necessary to create flat surfaces.

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.

Spoon the cooled mango filling inside the frosting dam, spreading it evenly.

Carefully place the second cake layer on top of the mango filling.

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.

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.

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.

Decorate the cake by arranging fresh mango slices decoratively on top. Sprinkle desiccated coconut around the base of the cake for a tropical touch.

The Mango Coconut Cake is now ready to be served. Store any leftovers in the refrigerator.
