Mango Coconut Cake
A tropical, moist 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 teaspoon baking powder
- •1/2 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs
- •1/2 cup full-fat canned coconut milk (120ml)
- •1 teaspoon vanilla extract
- •1 cup fresh mango, diced (approx. 1 large mango)
- •1/2 cup shredded sweetened coconut
- •Powdered sugar for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, mixing until just combined.
- 6
Gently fold in half of the diced mango and the shredded coconut into the batter.
- 7
Pour the batter into the prepared pan and smooth the top with a spatula.
- 8
Arrange the remaining diced mango pieces on top of the batter.
- 9
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- 11
Dust with powdered sugar before serving.
💡 Chef tips
- For a more intense coconut flavor, toast the shredded coconut in a dry pan for 2 minutes before adding it to the batter.
- If your mangoes are very ripe and juicy, toss the diced pieces in a teaspoon of flour before folding them in to prevent them from sinking to the bottom.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
✅ How it should turn out
The finished cake has a golden-brown crust, a tender and moist crumb with a subtle coconut aroma, and bursts of sweet, jammy mango in every bite.