Mango and coconut are a classic tropical pairing that I love using in my kitchen. I often feature both on Flours and Frostings — I even combined them in a super-easy mango and coconut fool. Recently I made a light, healthy four-ingredient mango-coconut chia pudding (watch the quick demo on my YouTube channel here). This time I decided to pair them in a cake — a decision that should have been obvious from the start, since the flavours complement each other so well.
This mango coconut cake is built from five parts:
- My reliable coconut butter cake
- A simple mango mousse used for filling and frosting
- Lightly toasted shredded coconut for texture and garnish
- Fresh chopped mango to add bursts of fruit
- An optional soaking syrup to keep the layers moist
The base is a light, buttery coconut cake that’s soft enough to eat on its own but sturdy enough to slice into layers. I use a butter-based recipe — a 7-inch pan gives two layers, while a 6-inch pan yields three layers, which is what I used here. The filling is a cheat’s mango mousse: whipped cream gently folded with fresh mango puree for a bright, fruity frosting that’s easy to make and intensely mango-forward.
To add texture, I toast shredded or flaked coconut briefly in a dry pan or a hot oven until golden. Fresh mango pieces tucked into the layers bring brightness and a pleasant bite. The sugar syrup is optional; it keeps the cake moist and adds a little shine, but the cake is still delicious without it.
Mango Coconut Cake
This mango coconut cake features a tender coconut-flavored cake filled and frosted with a silky mango mousse, plus toasted coconut and fresh mango for texture and flavour — a perfect summer celebration cake.
Ingredients
For the coconut cake:
- 155 grams (about 1 1/4 cups) all-purpose flour
- 200 grams (1 cup) granulated sugar
- 113 grams (1/2 cup) unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1/2 tsp vanilla extract
- 120 ml (1/2 cup) milk, at room temperature
- 3/4 cup shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/4 tsp salt
For the mango mousse:
- 240 ml (1 cup) cold whipping cream
- 2 large mangoes (about 1/2 cup mango puree), peeled and puréed
- 2 tablespoons sugar (optional, if extra sweetness is needed)
For the sugar syrup (optional):
- 50 grams (1/4 cup) granulated or caster sugar
- 240 ml (1 cup) water
For the filling and garnish:
- 1/4 cup shredded coconut or coconut flakes, toasted
- 1 large mango, peeled and chopped
Instructions
To make the coconut cake:
- Preheat the oven to 160°C (325°F). Line a 6-inch round cake pan with parchment on the bottom and sides, or grease and flour the pan.
- Whisk together the flour, baking powder, and salt; set aside.
- Cream the butter for 3–5 minutes until smooth, then add the sugar and beat until light and fluffy, about another 3–5 minutes.
- Add the eggs one at a time, beating after each addition and scraping the bowl as needed. Stir in the vanilla.
- Add one-third of the flour mixture and mix on low speed until just combined. Add half the milk and mix, then repeat with the next third of flour, the remaining milk, and finish with the last third of flour. Scrape the bowl well between additions.
- Fold in the shredded coconut until evenly incorporated.
- Pour the batter into the prepared pan, smooth the top, and bake at 160°C (325°F) for 45–50 minutes, or until the top springs back and a toothpick inserted into the centre comes out clean.
- Cool the cake in the pan for 10 minutes, then unmold and cool completely on a wire rack.
To make the simple sugar syrup (if using):
- Combine sugar and water in a saucepan and bring to a boil.
- Reduce heat and simmer for 5–8 minutes until the syrup slightly thickens.
- Remove from heat and cool to room temperature before using.
To prepare the fillings:
- Toast the shredded coconut in a dry pan over medium heat for a few minutes, or in a preheated oven at 180°C (350°F) for 8–10 minutes, stirring frequently to prevent burning. Cool to room temperature.
- Peel and chop the mango into small, even pieces for the filling.
To make the mango mousse:
- Make the mousse just before assembly, once the cake and any syrup are cool and the toasted coconut is cooled.
- Purée the mango flesh in a blender until smooth.
- Whip the cold cream to firm peaks. If your mango puree and cream are not very sweet, add up to 2 tablespoons of sugar while whipping.
- Fold about 4 tablespoons of the mango puree into the whipped cream, then taste and add more puree one tablespoon at a time until you reach the desired mango intensity. Stop adding puree if the cream begins to loosen. (About 6 tablespoons worked well here.)
- Use the mousse immediately or refrigerate until needed; it may need a quick whisk before use.
To assemble the cake:
- Slice the cooled cake horizontally into three even layers with a serrated knife.
- Place the bottom layer on your serving plate or cake board and, if using, brush with one-third of the soaking syrup.
- Spoon about 1/4 cup of mango mousse over the layer and spread evenly.
- Sprinkle about 1 tablespoon of the toasted coconut and then half the chopped mango, keeping a small margin from the edge so the filling doesn’t touch the sides.
- Top with the second layer, press gently, and repeat: soak, mousse, coconut and mango.
- Place the top layer on, press gently, and soak lightly. Spread roughly 1/4 cup mousse over the top.
- Coat the sides and top with the remaining mousse using an offset spatula to achieve a smooth crumb coat. Chill the cake for 30 minutes, then add a final layer of mousse and smooth as desired.
- Pipe any remaining mousse as decoration and sprinkle toasted coconut on top. Chill the cake until serving.
Notes
I used fresh shredded coconut in the cake, but desiccated coconut works too; if using sweetened coconut, reduce the sugar in the recipe. You can substitute coconut milk for regular milk if you prefer a stronger coconut flavour.
If you double the coconut cake recipe you can make two 8-inch layers; scale the mousse and other components up by 1.5× or double if you want heavier frosting and more decorations.
The amount of mango needed will vary by size and sweetness. Canned mango puree can be used in place of fresh puree if fresh mangoes are out of season.
Assemble the cake when all components are at room temperature and when the mousse is freshly made if possible. The cake slices best after resting a few hours and will keep in the refrigerator for up to five days. My measuring cup is 240 ml.
With the toasted coconut adding a gentle crunch and the mango mousse and fresh mango pieces delivering sunny sweetness, this cake is a true summer dessert. If you prefer less coconut flavour, the mango mousse also pairs beautifully with a plain sponge such as my hot milk cake. Enjoy this while mango season lasts — it’s a wonderful treat for sunny afternoons and summer celebrations.
