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
- •1/4 teaspoon salt
- •1/2 cup unsweetened shredded coconut (40g)
- •1/2 cup full-fat coconut milk (120ml)
- •1/2 cup neutral oil like canola or vegetable (120ml)
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 ripe mango, peeled and sliced into thin strips
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with oil or non-stick spray.
- 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, oil, eggs, and vanilla extract until well combined.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not 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
- Ensure your mango is ripe and soft for the best sweetness, but avoid overly mushy fruit as it will release too much liquid.
- For a dairy-free version, this recipe is naturally pareve; serve with a dollop of coconut whipped cream to enhance the tropical flavor.
- Store the cake in an airtight container at room temperature for up to two days, or refrigerate for up to four 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 beautiful, caramelized mango topping that tastes like a tropical getaway.