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Mango Coconut Layer Cake Recipe

Mango Coconut Layer Cake Recipe

Learn how to make this homemade tropical Mango Coconut Layer Cake with the perfect balance of flavors. This best easy baking recipe features coconut-infused cake layers, fresh mango filling, and fluffy coconut frosting—a showstopping dessert that brings paradise to your table.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
30 mins
Serves:
1 cake (12 slices)
Overhead shot of a three-layered cake with vibrant yellow mango filling peeking between pristine white coconut-flecked cake layers, captured in soft natural light. A cross-section view reveals the moist crumb texture contrasting with the smooth, tropical mango cream. The exterior is frosted with cloud-like coconut buttercream and decorated with toasted coconut flakes cascading down the sides. Fresh mango slices and edible flowers crown the top, creating a pop of color against the white frosting. The cake sits on a white ceramic cake stand against a pale blue backdrop, with scattered fresh mangoes and coconut shells adding tropical context.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Coconut Cake:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml coconut milk (full-fat)</li><li class="ingredients-single-item">100g desiccated coconut</li><li class="ingredients-single-item">For the Mango Filling:</li><li class="ingredients-single-item">3 ripe mangoes (about 600g flesh)</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">For the Coconut Frosting:</li><li class="ingredients-single-item">300g unsalted butter, softened</li><li class="ingredients-single-item">600g powdered sugar, sifted</li><li class="ingredients-single-item">4 tbsp coconut cream</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For Decoration:</li><li class="ingredients-single-item">100g toasted coconut flakes</li><li class="ingredients-single-item">1 fresh mango, sliced (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">3 x 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Serrated knife or cake leveler</li><li class="equipment-single-item">Food processor or blender (for mango puree)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Grease three 20cm round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process creates tiny air pockets that help give your cake a tender, light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl periodically to ensure even mixing. Mix in the vanilla extract. The mixture might look slightly curdled at this point—that's normal.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the flour mixture to the butter mixture in three parts, alternating with the coconut milk (beginning and ending with flour). Mix on low speed just until combined after each addition. Overmixing will develop the gluten and result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the desiccated coconut with a rubber spatula. Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula. Gently tap the pans on the counter to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. The tops should be golden and spring back when lightly touched. Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the mango filling, peel and dice the mangoes. Blend in a food processor until smooth. Transfer the puree to a medium saucepan and add the sugar and lemon juice. In a small bowl, whisk together the cornstarch and water to make a slurry.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bring the mango mixture to a simmer over medium heat, then whisk in the cornstarch slurry. Cook, stirring constantly, until the mixture thickens significantly (about 3-4 minutes). The filling should coat the back of a spoon and leave a clear path when you run your finger through it. Transfer to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate until completely cool.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the coconut frosting, beat the butter in a large bowl using an electric mixer on medium-high speed until pale and creamy (about 3 minutes). The butter must be properly softened but not melted for the frosting to achieve the right consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the coconut cream, vanilla, and salt, then beat on medium-high speed for 3-4 minutes until the frosting is light and fluffy. If it seems too thick, add a little more coconut cream, one teaspoon at a time.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To assemble the cake, use a serrated knife to level the tops of the cake layers if needed. Place one layer on a cake board or serving plate. Pipe a ring of frosting around the edge to create a dam, then fill with half of the mango filling, spreading it evenly within the dam. This barrier prevents the filling from squeezing out the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Place the second cake layer on top and repeat with remaining mango filling. Top with the third cake layer. Apply a thin layer of frosting all over the cake (this is your crumb coat) and refrigerate for 20-30 minutes to set.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the crumb coat has set, apply the remaining frosting generously over the top and sides of the cake. For the smoothest finish, use an offset spatula or bench scraper, cleaning it in warm water between passes.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Press toasted coconut flakes onto the sides of the cake. You can do this by cupping coconut in your palm and gently pressing it into the frosting. Work from the bottom up for the neatest application. If desired, arrange fresh mango slices on top of the cake just before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving. This spectacular tropical creation will stay fresh in the refrigerator for up to 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mango Coconut Layer Cake?

The key ingredients include flour, baking powder, butter, eggs, coconut milk, desiccated coconut, fresh mangoes, lemon juice, cornstarch, powdered sugar, and coconut cream. The cake is decorated with toasted coconut flakes and fresh mango slices.

How to cook Mango Coconut Layer Cake at home?

Learn how to cook Mango Coconut Layer Cake by first baking three coconut-infused cake layers, then preparing a homemade mango filling by cooking pureed mangoes with sugar and cornstarch. Make coconut frosting with butter, powdered sugar and coconut cream, then assemble by layering cake with mango filling and frosting the exterior.

How can I prevent my mango filling from making my cake soggy?

Create a "dam" of frosting around the edge of each layer before adding the mango filling. Ensure your filling is properly thickened with cornstarch, and completely cool before assembly. The frosting barrier contains the moisture and prevents it from seeping into the cake.

Can I use canned or frozen mangoes instead of fresh ones for the tropical filling?

Yes, you can use thawed frozen mangoes or drained canned mangoes if fresh aren't available. Frozen mangoes work particularly well as they're often harvested at peak ripeness. You may need to adjust the sugar level as canned varieties often contain added sweeteners.

What's the best way to store a layered coconut cake with fruit filling?

Store your layered cake in the refrigerator for up to 3 days in a covered cake container. For the best texture and flavour, remove it from the fridge 30 minutes before serving. Avoid freezing the assembled cake as the mango filling may become watery upon thawing.

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Grease three 20cm round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside." }, { "@type": "HowToStep", "name": "Cream Butter and Sugar", "text": "In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming process creates tiny air pockets that help give your cake a tender, light texture." }, { "@type": "HowToStep", "name": "Add Eggs", "text": "Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl periodically to ensure even mixing. Mix in the vanilla extract. The mixture might look slightly curdled at this point—that's normal." }, { "@type": "HowToStep", "name": "Combine Ingredients", "text": "Gradually add the flour mixture to the butter mixture in three parts, alternating with the coconut milk (beginning and ending with flour). Mix on low speed just until combined after each addition. Overmixing will develop the gluten and result in a tough cake." }, { "@type": "HowToStep", "name": "Add Coconut", "text": "Fold in the desiccated coconut with a rubber spatula. Divide the batter evenly among the prepared pans, smoothing the tops with an offset spatula. Gently tap the pans on the counter to remove any large air bubbles." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. The tops should be golden and spring back when lightly touched. Allow the cakes to cool in the pans for 10 minutes before turning out onto wire racks to cool completely." }, { "@type": "HowToStep", "name": "Prepare Mango Filling", "text": "For the mango filling, peel and dice the mangoes. Blend in a food processor until smooth. Transfer the puree to a medium saucepan and add the sugar and lemon juice. In a small bowl, whisk together the cornstarch and water to make a slurry." }, { "@type": "HowToStep", "name": "Cook Mango Filling", "text": "Bring the mango mixture to a simmer over medium heat, then whisk in the cornstarch slurry. Cook, stirring constantly, until the mixture thickens significantly (about 3-4 minutes). The filling should coat the back of a spoon and leave a clear path when you run your finger through it. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cool." }, { "@type": "HowToStep", "name": "Make Frosting", "text": "For the coconut frosting, beat the butter in a large bowl using an electric mixer on medium-high speed until pale and creamy (about 3 minutes). The butter must be properly softened but not melted for the frosting to achieve the right consistency." }, { "@type": "HowToStep", "name": "Complete Frosting", "text": "Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add the coconut cream, vanilla, and salt, then beat on medium-high speed for 3-4 minutes until the frosting is light and fluffy. If it seems too thick, add a little more coconut cream, one teaspoon at a time." }, { "@type": "HowToStep", "name": "Begin Assembly", "text": "To assemble the cake, use a serrated knife to level the tops of the cake layers if needed. Place one layer on a cake board or serving plate. Pipe a ring of frosting around the edge to create a dam, then fill with half of the mango filling, spreading it evenly within the dam. This barrier prevents the filling from squeezing out the sides." }, { "@type": "HowToStep", "name": "Continue Assembly", "text": "Place the second cake layer on top and repeat with remaining mango filling. Top with the third cake layer. Apply a thin layer of frosting all over the cake (this is your crumb coat) and refrigerate for 20-30 minutes to set." }, { "@type": "HowToStep", "name": "Final Frosting", "text": "Once the crumb coat has set, apply the remaining frosting generously over the top and sides of the cake. For the smoothest finish, use an offset spatula or bench scraper, cleaning it in warm water between passes." }, { "@type": "HowToStep", "name": "Decorate", "text": "Press toasted coconut flakes onto the sides of the cake. You can do this by cupping coconut in your palm and gently pressing it into the frosting. Work from the bottom up for the neatest application. If desired, arrange fresh mango slices on top of the cake just before serving." }, { "@type": "HowToStep", "name": "Chill and Serve", "text": "Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set. For the best flavor and texture, remove the cake from the refrigerator about 30 minutes before serving. This spectacular tropical creation will stay fresh in the refrigerator for up to 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Lakshmi Patel", "datePublished": "2024-05-22", "reviewBody": "Tropical paradise in every bite! The mango filling is perfectly balanced with the coconut cake. I made this for my daughter's birthday and everyone was impressed. The instructions were detailed and easy to follow.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Sanchez", "datePublished": "2024-05-30", "reviewBody": "Worth the effort for special occasions! This cake is stunning and tastes even better than it looks. The mango filling is the perfect level of sweetness and the coconut frosting holds up beautifully. My family couldn't stop talking about it!", "name": "Special Occasion Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Rahman", "datePublished": "2024-06-02", "reviewBody": "Mangoes and coconut—perfect combination! I used Alphonso mangoes which made the filling even more fragrant. The crumb of the cake was incredibly moist and the frosting was just the right sweetness. Will definitely make again!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Wei Chen", "datePublished": "2024-05-26", "reviewBody": "Impressed my entire dinner party! Everyone asked for the recipe. The cake stayed fresh for days in the refrigerator. The detailed instructions really helped me achieve a professional-looking result despite being an amateur baker.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Bergström", "datePublished": "2024-06-01", "reviewBody": "Better than bakery cakes! I was nervous about the multiple components but the instructions were clear and the outcome was outstanding. The frosting holds shape beautifully even in warm weather. This refreshing alternative to chocolate cake was perfect for our summer gathering!", "name": "Professional Quality Result", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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