Mango Coconut Cake
350kcal
Ingredients
For the Cake
- 2 cups all-purpose flour essential for that light and fluffy texture
- 1 tbsp baking powder key leavening agent for rising beautifully
- 1 tsp baking soda provides a lift; ensure it's fresh for best results
- 1/2 tsp salt enhances the sweetness of the mango
- 1/2 cup unsalted butter softened for a creamy cake batter
- 1 cup granulated sugar adds sweetness and moisture to the cake
- 3 large eggs help bind the ingredients together for a smooth batter
- 1 tsp vanilla extract for a warm, aromatic flavor that complements the fruit
- 1 cup coconut milk introduces a rich creaminess with a hint of tropical flavor
- 1 cup ripe mango (pureed) the star of the recipe that brings vibrant sweetness
For the Frosting
- 1/2 cup unsalted butter softened to create that creamy frosting texture
- 2 cups powdered sugar creates a smooth, sweet frosting that spreads easily
- 1/4 cup coconut milk contributes to a luscious, rich frosting consistency
- 1 tsp vanilla extract to enhance the overall flavor of the frosting
- 1 cup shredded coconut adds a delightful chew and festive look
Optional Toppings
- 1 cup fresh mango slices for a beautiful, fruity garnish on top
- 1/2 cup toasted coconut flakes adds an extra crunch and toasty flavor for the finishing touch
Method
How to Make Mango Coconut Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract and mango puree.
- Gradually mix in the dry ingredient blend to the wet mixture, alternating with coconut milk. Stir until just combined.
- Pour the cake batter into the prepared pan, smoothing the top evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the softened butter for the frosting until creamy. Add powdered sugar and coconut milk until smooth. Stir in vanilla and shredded coconut.
- Spread the coconut frosting generously over the cooled cake.
- Garnish with fresh mango slices and toasted coconut flakes, if desired.
- Slice the cake into pieces, serve, and enjoy!
Nutrition
Serving1sliceCalories350kcalCarbohydrates48gProtein4gFat16gSaturated Fat10gMonounsaturated Fat6gCholesterol50mgSodium150mgPotassium150mgFiber1gSugar28gVitamin A2IUVitamin C25mgCalcium2mgIron4mg
Notes
Ensure butter is softened adequately for easy creaming. Avoid overmixing the batter to maintain fluffiness. Allow cake to cool completely before frosting to prevent melting.