Super Moist Mango Coconut Cake

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

How to Make Mango Coconut Cake

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC 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.

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