Mango Coconut Cake

Tropical flavors shine in this mango coconut cake. This moist cake is layered with a rich mango filling and coated in a mango cream cheese frosting. The height and pops of color give this dessert an elegant look, making it a standout cake for special occasions.

🥭 If you're a fan of this tropical-inspired mango coconut cake, you might also love my mango cupcake recipe with mango buttercream! Or my mango mousse cake. You can use frozen and freeze dried fruits in these recipes so you don't need to wait for mango season to roll around before you enjoy them.

For other fruit-filled sweets, check out my:

• 🧁 Raspberry almond cupcakes
• 🍫 Chocolate cake with strawberry filling
• 🫐 Blueberry filled cupcakes with basil buttercream 🌿

Jump to:

• 📝 Easy Steps to Map Out this Cake Recipe
• Best Results: Baking in Grams
• 📋 Ingredients for Coconut Mango Cake
• Pro Tip for Even Cake Layers
• 📖 Steps for Baking this Moist Cake
• 🥭 Instructions for the Mango Filling
• 🕰️ Recipe Shortcut for Mango Coconut Cake
• Making Whipped Cream Cheese Frosting
• Stacking and Assembling Cake
• Preventing Filling Leakage
• 💡More Tips for Perfecting this Cake
• ❄️ Freezing and Storage Instructions for Cake
• Cake Recipes
• Mango Coconut Cake

📝 Easy Steps to Map Out this Cake Recipe

To complete this recipe in one session:

• First, make the mango filling.
• Next, as the filling cools, start baking the cake.
• Once the cake is in the oven, prepare the cream cheese frosting.

Prefer to break it up? You can make any or all of the cake components (layers, frosting, and filling) a day ahead. Assemble the cake the next day.

📋 Ingredients for Coconut Mango Cake

The recipe card includes everything you need to make these coconut cake layers. We're spotlighting key ingredients:

• Mango filling - Mangoes simmer into a thick, flavorful filling to add between your two cake layers and on top of the finished cake.
• Unsalted butter - Provides richness and structure to the cake.
• Coconut milk – Adds moisture and a subtle coconut flavor. Use full-fat canned coconut milk for best results. Look for a brand that’s creamy and well-emulsified (love Thai Kitchen). Some brands, like Trader Joe’s, tend to separate in the can and may need to be blended before using. Shake well or stir thoroughly if separation occurs. Avoid “lite” coconut milk or the kind sold in cartons; they're too watery for baking. They won't give you the creamy coconut milk you need.
• Shredded coconut - This optional ingredient adds texture and enhances the tropical profile.
• Vanilla extract - Vanilla extract gives the cake and frosting a sweet aroma and flavor. While there are lots of options out there, know that you don't need fancy and expensive vanilla extract for good flavor. I never taste much difference between pricier extracts and more affordable ones like the one at your local grocery store.
• Canola or vegetable oil (or another flavorless oil) - Oil helps keep these layers moist for days! Canola is also a neutral-flavored oil. This is important because you don't want an oil with a distinct taste - like olive oil - to overpower other flavors.
• Cream cheese - Used in the frosting to balance sweetness with a slight tang.
• Freeze dried mango powder - While fresh mangoes are delicious, they're not always in-season. Plus, their water content makes them a tricky ingredient to add directly to frosting. Meanwhile, freeze dried mangos are available year-round and give a concentrated mango flavor to the frosting.

📖 Steps for Baking this Moist Cake

Prep your pans and oven: Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper or use non-stick spray before diving into the steps below.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream fats and sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream sugar, butter, virgin coconut oil, vanilla, and coconut extract (if using) on medium speed for 5 minutes. Scrape down the sides of the bowl.

Add eggs: Add eggs one at a time, beating well after each addition (about 3 minutes total).

Add dry ingredients and coconut: Add half of the dry ingredients and all of the coconut milk. Mix on medium speed for 30 seconds, then scrape the bowl again with a rubber spatula.

Finish combining ingredients: Add the remaining dry ingredients along with Greek yogurt. Mix wet ingredients on medium speed until fully incorporated.

Bake cake layers: Divide the cake batter evenly between the two pans. Bake for 35-40 minutes, or until the cakes are lightly golden and a toothpick inserted in the center comes out clean.

Cool cake layers: Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before assembling.

🥭 Instructions for the Mango Filling

In a saucepan over medium heat, combine mango chunks (fresh or frozen - I like frozen for the convenience of it), sugar, lemon juice, and a pinch of salt.

Cook for 10-15 minutes, stirring occasionally, until the mango softens and releases juices.

Mash or blend the mixture (I use an immersion blender here) into a thick puree. Let cool completely before using.

🕰️ Recipe Shortcut for Mango Coconut Cake

If you’re short on time, swap the homemade filling with store-bought mango jam or a mango curd!

Making Whipped Cream Cheese Frosting

Prep the mango powder: Grind freeze-dried mango into a fine powder using a food processor or spice grinder.

Beat butter and cream cheese: In your stand mixer bowl fitted with the paddle attachment, beat butter and cream cheese together until smooth.

Add remaining ingredients and whip: Add powdered sugar, mango powder, vanilla extract, and salt. Mix on low speed for 30 seconds, then beat on medium-high for 5 minutes until light and fluffy.

Stacking and Assembling Cake

Start with the first layer: Using a cake turntable, pipe a dollop of frosting onto the cake board to act as glue for your cake. Place the first layer on top. Pipe a border of frosting around the edge.

Add the filling: Spread half of the mango filling inside the frosting border.

Stack the second layer: Place the second cake layer on top and repeat the frosting process, applying it in an even layer.

Frost the entire cake: Coat the entire cake with your mango frosting, and smooth it with a cake scraper and palette knife or offset spatula for the top.

Finish with toppings and decoration: On top of the cake, add and spread the remainder of your mango filling. While the frosting is still pliable, add your shredded coconut around the base of your cake and top if desired. Feel free to pipe swirls of the buttercream on top of the cake's border if you have extra frosting. You can also add mango slices if you'd like to decorate further.

Preventing Filling Leakage

• Use a piping bag to create a thick border of frosting around the edge of the cake layer before adding the mango filling.
• Ensure the filling remains contained within the frosting barrier.
• Add extra frosting between the layers to seal in the filling.

💡More Tips for Perfecting this Cake

• For best results, let cake layers cool before assembling cake. You need a cool cake to properly assemble the layers. If they're still warm when you pipe frosting or try to add the filling, the frosting may melt. The warm cake's texture won't be quite sturdy enough to hold the filling well.
• For a more flavorful dessert, eat cake the next day. The added time allows the flavors to meld together longer, resulting in a stronger taste.

❄️ Freezing and Storage Instructions for Cake

Serving and refrigerating - This cake will remain most fresh if stored in the refrigerator for no more than five days.

If possible, bring out the cake about 30 minutes before serving so that it can reach room temperature. This will make it more moist, giving it the best flavor and texture.

Freezing - Even with the filling, this mango coconut cake will freeze pretty well for 3 months. Store slices in wax or parchment paper in an airtight container.

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