Introduction
The Mango Coconut Cream Cake is a tropical delight that brings the essence of summer to your dessert table. Combining the luscious sweetness of ripe mangoes with the rich, creamy texture of coconut, this cake is perfect for special occasions or as a refreshing treat on warm days. It’s not just a feast for the taste buds but also a visual masterpiece, making it a popular choice for birthdays, potlucks, and holiday gatherings.
The History
Cakes inspired by tropical flavors have been around for centuries, particularly in regions where coconuts and mangoes are native, such as Southeast Asia, the Caribbean, and parts of Central and South America. The fusion of mango and coconut has deep roots in traditional desserts across these cultures. In recent decades, as global cuisine became more accessible, the combination gained popularity worldwide, especially in Western baking communities. The modern Mango Coconut Cream Cake evolved from these influences, blending traditional ingredients with contemporary baking techniques to create a light yet indulgent dessert loved by many.
Ingredients Breakdown
This cake combines moist sponge layers, a vibrant mango filling, and a silky coconut cream frosting. Here’s what you’ll need:
- For the cake layers: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, milk, shredded coconut, vanilla extract
- For the mango filling: fresh ripe mangoes (or high-quality canned mango), lemon juice, cornstarch, honey or sugar
- For the coconut cream frosting: heavy whipping cream, powdered sugar, coconut extract, shredded coconut (toasted or untoasted), optional food coloring
Step-by-Step Recipe
- Preheat oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and lining the bottoms with parchment paper.
- In a large bowl, sift together 2 cups flour, 2 teaspoons baking powder, and ¼ teaspoon salt. Set aside.
- In another bowl, beat ½ cup softened butter and 1½ cups sugar until light and fluffy. Add 4 large eggs, one at a time, mixing well after each addition.
- Mix in 1 tablespoon vanilla extract and ¾ cup milk alternately with the dry ingredients, starting and ending with the dry mixture.
- Fold in ½ cup shredded coconut into the batter gently using a spatula.
- Pour batter evenly into prepared pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool completely before removing them from the pans.
- To make the mango filling: chop 2 ripe mangoes and cook with 2 tablespoons sugar, 1 tablespoon lemon juice, and 1 tablespoon cornstarch over medium heat until thickened. Cool completely.
- Prepare the coconut cream frosting by whipping 2 cups cold heavy cream with ¼ cup powdered sugar and 1 teaspoon coconut extract until stiff peaks form.
- Assemble the cake: place one cake layer on a serving plate, spread mango filling over it, then top with second layer. Frost the top and sides with coconut cream frosting.
- Garnish with toasted coconut flakes and mango slices before serving.
Tips
- Ensure the cake layers are completely cooled before assembling to prevent the frosting from melting.
- Use room temperature eggs and milk for a smoother batter.
- Toast the shredded coconut briefly in a dry pan or oven to enhance flavor and add texture.
- For best results, use fresh, ripe mangoes—soft to the touch with a fragrant aroma.
- If making ahead, store the assembled cake in the refrigerator and bring it to room temperature 20 minutes before serving for optimal flavor and texture.
Variations and Customizations
Feel free to personalize this recipe to suit your preferences:
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.
- Vegan version: Use vegan butter, coconut milk instead of regular milk, and aquafaba-based egg substitutes.
- Layered twist: Make it a trifle by cubing the cake and layering with mango filling and coconut cream in a glass bowl.
- Alcohol infusion: Brush cake layers lightly with rum or coconut liqueur for added depth of flavor.
- Chocolate lover’s edition: Add a dark chocolate ganache drizzle or layer between the cake for a decadent contrast.
Health Considerations and Nutritional Value
This Mango Coconut Cream Cake offers some nutritional benefits but should be enjoyed in moderation due to its sugar and fat content. Here’s a breakdown:
- Mangoes are rich in vitamin C, vitamin A, and dietary fiber, supporting immune health and digestion.
- Coconut adds healthy fats and natural sweetness, though it’s calorie-dense.
- Heavy cream contributes saturated fats; consider using low-fat Greek yogurt or whipped coconut cream for a lighter alternative.
- Sugar can be reduced or replaced with natural sweeteners like honey or maple syrup for a healthier profile.
A typical slice contains approximately 400–500 calories, depending on portion size and ingredient substitutions.
Ingredients
Cake Layers
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- ¾ cup milk, room temperature
- 1 tablespoon vanilla extract
- ½ cup shredded sweetened or unsweetened coconut
Mango Filling
- 2 ripe mangoes, peeled and diced
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Coconut Cream Frosting
- 2 cups heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon coconut extract
- ¼ cup shredded coconut (toasted or untoasted)
- Optional: a few drops of yellow or green food coloring
Directions
- Preheat oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing the bottom and sides, then line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Add vanilla extract, then alternate adding the flour mixture and milk, beginning and ending with the flour mixture.
- Fold in shredded coconut gently using a spatula.
- Divide batter equally between the two prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes completely in the pans on a wire rack before removing.
- For the mango filling: combine mango chunks, sugar, and lemon juice in a saucepan. Cook over medium heat until simmering.
- Mix cornstarch slurry and stir into the mango mixture. Cook for 2–3 minutes until thickened. Let cool.
- Make the coconut cream frosting: whip cold cream with powdered sugar and coconut extract until stiff peaks form. Gently fold in shredded coconut.
