Mango Coconut Cake
A tropical, moist, and fragrant cake that perfectly balances the sweetness of ripe mangoes with the rich, nutty aroma of coconut.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup shredded unsweetened coconut (80g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/2 teaspoon salt
- •1/2 cup coconut oil, melted (120ml)
- •1/2 cup full-fat canned coconut milk (120ml)
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 cup fresh mango, finely diced (approx. 1 medium mango)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little coconut oil.
- 2
In a large bowl, whisk together the flour, shredded coconut, baking powder, and salt.
- 3
In a separate medium bowl, whisk the eggs, sugar, melted coconut oil, coconut milk, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- 5
Gently fold in the diced mango pieces.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula.
- 7
Bake for 40 to 45 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 more intense coconut flavor, toast the shredded coconut in a dry pan over medium heat until golden brown before adding it to the batter.
- Ensure your mango is ripe but firm; if the mango is too soft or overripe, it will turn into mush during baking.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
✅ How it should turn out
The finished cake should have a golden-brown crust, a tender and moist crumb infused with tropical coconut, and bursts of sweet, succulent mango in every bite.