Cinematic overhead view of a golden coconut mango cake with fluffy coconut buttercream, vibrant mango chunks, and toasted coconut flakes on a marble counter, enhanced by warm golden hour lighting and soft pastel kitchen background.

Mango Coconut Cake: The Tropical Layer Cake That’ll Transport You to Paradise

Key Info

Prep time: 25 minutes

Cook time: 35-40 minutes

Total time: 2 hours 30 minutes (including cooling)

Servings: 12-16 slices

Difficulty level: Intermediate

Dietary tags: Vegetarian

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Equipment Needed

Here’s what you’ll actually use:

  • Stand mixer or hand mixer (hand mixer works fine, just takes longer)
  • Two 9-inch round cake pans
  • Parchment paper
  • Wire cooling racks
  • Mixing bowls (one large, one medium)
  • Measuring cups and spoons
  • Offset spatula for frosting
  • Food processor or blender (for mango puree)

Simple alternatives:

  • No stand mixer? A hand mixer and some arm strength will do
  • No food processor? Mash the mango with a fork for a chunkier texture
  • No offset spatula? A butter knife works in a pinch

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Ingredients

For the Cake:
  • 340g (2⅔ cups) all-purpose flour
  • 300g (1½ cups) granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 240ml (1 cup) coconut milk, room temperature (full-fat, not the carton stuff)
  • 227g (1 cup) unsalted butter, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup shredded coconut (sweetened or unsweetened)
  • 200g (about 1 cup) fresh mango, diced small (frozen works if drained well)
For the Coconut Buttercream:
  • 227g (1 cup) unsalted butter, room temperature
  • 600g (5 cups) powdered sugar, sifted
  • 3-4 tablespoons coconut milk
  • 1 teaspoon coconut extract (go easy, this stuff is powerful)
  • ½ teaspoon vanilla extract
  • Pinch of salt
For Garnish:
  • 1 cup shredded coconut, toasted
  • Fresh mango slices
  • Lime zest (optional but brilliant)

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Method

Making the Cake:
  1. Preheat your oven to 350°F (175°C).
  2. Prep your pans properly: butter them generously, line the bottoms with parchment paper, then butter the parchment too. Dust with flour and tap out the excess. This is non-negotiable if you want your cakes to release cleanly.

    3. Cinematic overhead view of a pristine kitchen counter, featuring artfully arranged cake ingredients, a gleaming stand mixer, fresh mango slices, and shredded coconut in elegant ceramic bowls, illuminated by streaming sunlight in a soft pastel kitchen aesthetic.

  3. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  4. In a small bowl, whisk coconut milk, vanilla extract, and shredded coconut. Let it sit so the coconut can soften.
  5. Cream butter and sugar in your stand mixer on medium-high speed for 3 full minutes. Don’t rush this. The mixture should be pale, fluffy, and increased in volume.
  6. Add eggs one at a time, beating for 30 seconds after each addition. Scrape down the bowl between additions.
  7. Turn mixer to low speed. Add one-third of the flour mixture, then half the coconut milk mixture. Continue alternating, ending with flour (flour-coconut-flour-coconut-flour). Mix until just combined after each addition.
  8. Stop the mixer. Gently fold in the diced mango with a spatula. Don’t overmix or you’ll develop the gluten and end up with a tough, bread-like cake.
  9. Divide batter evenly between the two prepared pans. Tap each pan firmly on the counter 3-4 times to release air bubbles.
  10. Bake for 35-40 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool in pans for 15 minutes, then turn out onto wire racks. Peel off parchment and let cool completely (at least 1 hour). Seriously, don’t frost a warm cake unless you want a melted mess.
Making the Coconut Buttercream:
  1. Beat butter on medium-high speed for 2 minutes until creamy and pale.
  2. Add powdered sugar one cup at a time on low speed. Once incorporated, crank it up to medium-high and beat for another 2 minutes.
  3. Add coconut milk one tablespoon at a time until you reach a spreadable consistency.
  4. Beat in coconut extract, vanilla, and salt. Taste it. Adjust the coconut extract if you want it more intense, but don’t go overboard.
Assembling the Cake:
  1. Level your cake layers if they domed (use a serrated knife or that’s just how cakes are).
  2. Place first layer on your serving plate. Spread about 1 cup of buttercream evenly across the top.

    3. A professional baker's hands spread coconut buttercream between golden cake layers with an offset spatula, creating smooth swirls on a pristine white marble countertop, illuminated by warm afternoon lighting in a softly blurred kitchen background.

  3. Place second layer on top. Apply a thin crumb coat (a barely-there layer of frosting that traps crumbs) over the entire cake. Pop it in the fridge for 20 minutes.
  4. Apply the final layer of frosting generously. Use an offset spatula to smooth the sides and create swirls on top if you’re feeling fancy.
  5. Press toasted coconut onto the sides of the cake. Top with fresh mango slices and lime zest.

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Crucial Tips

Room temperature matters:

  • Cold eggs and butter won’t incorporate properly
  • You’ll end up with a lumpy batter and dense cake
  • Leave everything out for 1 hour before starting

Don’t overmix once flour is added:

  • Mix until you just stop seeing streaks of flour
  • Overmixing develops gluten and makes your cake tough and chewy

Toast that coconut garnish:

  • Spread coconut on a baking sheet at 350°F for 3-5 minutes
  • Watch it like a hawk—it goes from golden to burned in seconds
  • Stir every minute for even toasting

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