• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Drea's Dainty Kitchen
  • Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Dinner Recipes
    • Sweet Treats
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • By Category
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Sweet Treats » Cakes

    Super Moist Mango Coconut Cake

    Published: September 26, 2021 by Andrea · This post may contain affiliate links. Please read the disclosures and disclaimers page for details.

    Share

    Jump to Recipe

    This recipe makes a delicious mango coconut cake that is fluffy and moist with lots of mango pieces throughout the whole cake.

    Mango Coconut Cake

    I love mangoes and I love coconut which is why I decided to develop a cake recipe that combines the two. The mangoes which can be fresh, frozen or tinned gives the cake a sweet syrupy taste and a soft delicate texture.

    The coconut flavours in the cake, come from the use of coconut milk and desiccated coconut. Initially when I developed the recipe, I used all desiccated coconut but I found the cake to be too crumbly which is why I replaced it with less desiccated coconut and the additional the coconut milk.

    This cake goes perfect with ice-cream or custard but is equally delicious on its own. I usually enjoy this cake as a dessert following my dinner but I do struggle to stick to one slice.

    Ingredients for Coconut Mango Cake

    • 320g self-raising flour - I use self-raising flour in most of my cakes.
    • 50g desiccated coconut - added with the dry ingredients.
    • 1 teaspoon salt - enhances the flavour of the cake.
    • 1 teaspoon bicarbonate soda - helps the cake batter to rise.
    • 85g unsalted butter - room temperature and soft.
    • 280g caster sugar - you can use any type of sugar.
    • 90ml vegetable oil - I use a mixture of butter and oil in most of my cakes for a moist delicate crumb.
    • 2 teaspoon vanilla extract - use good quality vanilla extract to enhances the flavour of the cake.
    • 4 medium eggs - room temperature eggs.
    • 175ml natural yoghurt - adds moisture to the cake to prevent a dry cake.
    • 160ml coconut milk - adds moisture and provides some of the coconut flavour to the cake.
    • 270g mangoes (weight without skin and stone) - you can use frozen, fresh or tinned mango. I mostly use tinned.  If using frozen then defrost them thoroughly before use. Whichever mangoes you use, chop them into small pieces before starting the recipe.

    Ingredients for Glaze

    • 100g icing sugar - powdered sugar or confectionery sugar.
    • 20ml milk - if you use tinned mango, you can use the juice to make the glaze.
    Mango coconut cake

    How to Make Mango Coconut Cake

    1. Preheat the oven to gas mark 3½/340oF/160oC and line a 13 x 9-inch baking tin with parchment paper. The tin should be above 3 inches deep.

    2. To a large bowl add the flour, desiccated coconut, salt and bicarbonate soda. Whisk them together and set aside.

    3. To a stand mixer bowl or a large mixing bowl add the butter, sugar and oil. Using a paddle attachment cream them together on a medium speed until light and fluffy (around 2 minutes). Add in the vanilla extract and combine then add the eggs one by one, mixing between each egg.

    4. Mix in the yoghurt and coconut milk then mix in the dry ingredients set aside earlier. Using a spatula gently fold in the chopped mangoes then pour the batter into the baking tin and bake for 45 - 50 minutes. Use a cake tester to ensure it is baked throughout.

    5. For the glaze, combine the icing sugar and milk then drizzle on the top of the cake and finish it off by sprinkling some desiccated coconut on top of the icing.

    Recipe Tips

    • Though I use a stand mixer, this recipe can easily be done by hand.
    • Natural yoghurt can be replaced with sour cream.
    • Desiccated coconut can be replaced with shredded coconut or coconut flakes.
    • The cake is very soft and delicate due to the mango so handle gently.

    Nutrition

    Nutrition based on 1 serving: Calories: 340kcal | Fat: 16.0g | Saturates: 7.3g | Carbs: 44.2g | Sugar: 29.5g | Fibre: 1.3g | Protein: 4.8g | Salt 0.31g

    Storage

    This cake can sit at room temperature in an airtight container overnight. If there is any cake left the following day then store in the fridge for up to 2 days.

    Ensure you bring the cake to room temperature if serving from the fridge.

    You can freeze this cake and it can last up to 2 months in the freezer.

    Mango coconut cake

    Recipes that may interest you

    • The Best Delicious and Crunchy Oat Biscuits
    • White Chocolate and Pecan Cookies
    • Strawberry Banana Cake with Whipped Cream
    Mango traybake cake with mango glaze
    Print Pin Recipe
    5 from 1 vote

    Super Moist Mango Coconut Cake

    This recipe makes a delicious mango coconut cake. The cake is fluffy and moist with lots of mango pieces throughout the whole cake so you should get some mango in every bites.
    Prep Time10 mins
    Cook Time40 mins
    Total Time50 mins
    Yield: 15 servings
    Calories: 340kcal

    Ingredients

    For the Cake

    • 320g self-raising flour
    • 50g desiccated coconut
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate soda
    • 85g unsalted butter soft at room temperature
    • 280g caster sugar
    • 90ml vegetable oil
    • 2 teaspoon vanilla extract
    • 4 medium eggs room tempertaure
    • 175ml natural yoghurt
    • 160ml coconut milk
    • 270g mangoes (weight without skin and stone) chopped

    For the Glaze

    • 100g icing sugar
    • 20ml milk

    Instructions

    • Preheat the oven to gas mark 3½/340oF/160oC and line a 13 x 9-inch baking tin with parchment paper. The tin should be above 3 inches deep.
    • To a large bowl add the flour, desiccated coconut, salt and bicarbonate soda. Whisk them together and set aside.
    • To a stand mixer bowl or a large mixing bowl add the butter, sugar and oil. Using a paddle attachment cream them together on a medium speed until light and fluffy (around 2 minutes). Add in the vanilla extract and combine then add the eggs one by one, mixing between each egg.
    • Mix in the yoghurt and coconut milk then mix in the dry ingredients set aside earlier. Using a spatula gently fold in the chopped mangoes then pour the batter into the baking tin and bake for 45 - 50 minutes. Use a cake tester to ensure it is baked throughout.
    • For the glaze, combine the icing sugar and milk then drizzle on the top of the cake and finish it off by sprinkling some desiccated coconut on top of the icing.

    More Cakes

    • Rich Fruit Cake (6 Inch Recipe)
    • Apple Cinnamon Cake
    • Carrot Yoghurt Traybake Cake
    • Banana Oat Loaf Cake

    Reader Interactions

    Comments

    1. Kim

      November 02, 2021 at 12:41 pm

      This cake is so yummy. I used half of the ingredients and baked it in a 8 x 8 tin. Turned out fantastic.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Comment and Rate Recipe




    Primary Sidebar

    Welcome to Drea's Dainty Kitchen!

    Hi, I’m Andrea and I’m the writer and photographer behind Drea’s Dainty Kitchen. Here I share a selection of recipes including savoury dishes and sweet treats! Read More!

    Popular Recipes

    • The Best Golden Oat Biscuits
    • Deli Style Pastrami Sandwich
    • Lightly Dusted Pan-Fried Sea Bass Fillets
    • Banana Loaf (1lb loaf tin recipe)
    • Crunchy 4 Ingredient Oat bars
    • Prawn Noodle Stir Fry with Sweet Chilli

    Footer

    Privacy and Terms

    Privacy Policy

    Terms of Use

    Disclosures and Disclaimers

    Learn More

    About

    Contact

    Newsletter

    Social Media

    • Pinterest
    • Facebook
    • Instagram
    • Twitter

    Copyright© 2023 Drea's Dainty Kitchen