• Skip to main content
  • Skip to primary sidebar
Andrea's Dainty Kitchen
menu icon
go to homepage
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home

    Super Moist Mango Coconut Cake

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

    Jump to Recipe Pin 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 tropical flavour 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 coconut milk which really works well.

    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 its so good that I do struggle to stick to one piece.

    Ingredients for Coconut Mango Cake

    Please find the full list of ingredients and quantities in the recipe card at the end of the post.

    Ingredients for the Cake

    • Flour - I use self-raising flour which is plain flour with baking powder.
    • Desiccated coconut - also known as coconut flakes.
    • Salt - I use fine sea salt but use any salt for this recipe.
    • Bicarbonate soda -also known as baking soda.
    • Butter - use unsalted butter which should be soft at room temperature.
    • Sugar - I use caster sugar.
    • Oil - use an unflavoured oil such as vegetable, rapeseed or canola oil.
    • Vanilla - use good quality vanilla extract or vanilla bean paste.
    • Eggs - use room temperature eggs.
    • Natural yoghurt - or soured cream.
    • Coconut milk - use full fat coconut milk.
    • Mangoes - you can use frozen, fresh or tinned mango. I mostly use tinned.  If using frozen then defrost them thoroughly before use.

    Ingredients for Glaze

    • Icing sugar - also known as powdered sugar or confectioners sugar.
    • Coconut milk - use coconut milk to make the glaze.
    Mango coconut cake

    How to Make Mango Coconut Cake

    1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 13 x 9-inch (35 x24cm) baking tin with parchment paper. The tin should be around 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. Allow the cake to completely cool in the tin before adding the glaze.

    5. For the glaze, combine the icing sugar and coconut 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

    • I use a stand mixer for this recipe but it can easily be done by hand.
    • The cake is very soft and delicate due to the mango so handle gently.
    • I use a 13 x 9-inch (35 x24cm) baking tin for this recipe.

    Nutrition

    Nutrition based on 1 serving: Calories: 255kcal | Fat: 12.0g | Saturates: 5.5g | Carbs: 33.2g | Sugar: 22.1g | Fibre: 1.0g | Protein: 3.6g | Salt 0.23g

    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 You May Like!

    • Glazed Raspberry Cake
    • Jamaican Fruit Cake (6 Inch Recipe)
    • Strawberry Banana Cake with Whipped Cream
    Mango traybake cake with mango glaze
    5 from 2 votes
    Print Recipe Pin Recipe

    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 get some mango in every bite.
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Yield: 20 servings
    Calories: 255kcal

    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 room temperature
    • 160ml coconut milk
    • 270g mangoes (weight without skin and stone) chopped

    For the Glaze

    • 100g icing sugar
    • 20ml coconut milk

    Instructions

    • Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 13 x 9-inch (35 x24cm) baking tin with parchment paper. The tin should be around 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. Allow the cake to completely cool in the tin before adding the glaze.
    • For the glaze, combine the icing sugar and coconut milk then drizzle on the top of the cake and finish it off by sprinkling some desiccated coconut on top of the icing.

    More recipes you may enjoy

    • Steak Fajita Quesadillas
    • Slow Cooked Harissa Leg of Lamb
    • Yorkshire Puddings 
    • Strawberry White Chocolate Blondies

    Reader Interactions

    Comments

    1. Kim says

      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
    2. Andrea Daerice says

      March 16, 2025 at 12:22 am

      Excellent cake! Mine came out perfectly. It was so sweet and delicious I didn't even put a glaze on it. Thank you for sharing!

      Reply
      • Andrea says

        March 19, 2025 at 12:19 pm

        Hi Andrea, thank you for leaving such a lovely comment. So glad you liked the recipe.

        Reply

    Leave a Reply Cancel reply

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

    Comment and Rate Recipe




    Primary Sidebar

    Meet Andrea!

    Hi I’m Andrea and I am the writer and food photographer behind Andrea’s Dainty Kitchen. I share a selection of recipes and provide step by step instructions to help readers get the best results from their time in the kitchen.

    Read More!

    Popular Recipes

    • Orange Loaf Cake  
    • Deli sandwich
      Deli Style Pastrami Sandwich
    • Mango traybake cake with mango glaze
      Super Moist Mango Coconut Cake
    • Caramel Tart
      Simple Caramel Tart 
    • Seabass fillets -pan fried
      Lightly Dusted Pan-Fried Sea Bass Fillets
    • Cornflakes Squares
      Chocolate Cornflake Squares (No Bake)
    • Pepparkakor Swedish Ginger Thins
      Ginger Thin Biscuits
    • Crispy Sweet Chilli Chicken with Noodles
      Crispy Sweet Chilli Chicken with Noodles

    Footer


    Privacy & Terms

    Privacy Policy

    Terms of Use

    Disclosures and Disclaimers


    Learn More

    About

    Contact

    Newsletter


    Socials

    • Pinterest
    • Facebook
    • Instagram

    Copyright© 2025 Andrea's Dainty Kitchen