Mango Coconut Cake
A moist, tropical sponge cake infused with creamy coconut milk and topped with fresh, sweet mango slices.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/2 teaspoon salt
- •1/2 cup unsweetened shredded coconut (40g)
- •1/2 cup full-fat canned coconut milk (120ml)
- •1/2 cup neutral vegetable oil (120ml)
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 ripe mango, peeled and thinly sliced
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut.
- 3
In a separate bowl, whisk the coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- 5
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 6
Arrange the mango slices in a decorative pattern over the top of the batter.
- 7
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- For a richer flavor, toast the shredded coconut in a dry pan over medium heat until golden brown before adding it to the batter.
- If you prefer a glaze, whisk 1/2 cup of powdered sugar with a tablespoon of coconut milk and drizzle it over the cooled cake.
- Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
✅ How it should turn out
The finished cake should have a golden-brown crust, a tender and moist crumb with a subtle coconut aroma, and a bright, sweet finish from the caramelized mango slices.