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Mango Coconut Cake

Mango Coconut Cake
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Experience tropical bliss with our delicious Mango Coconut Cake recipe—perfect for any occasion! Try it today and bring paradise home!

Ingredients

Scale
  • 3/4 cup to 1 cup defrosted chopped frozen mango
  • 1 tablespoon lemon juice
  • 1/2 cup sugar (or coconut sugar)
  • 3 large eggs
  • 6 tablespoons unsalted butter (softened)
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cream of coconut (not coconut cream)
  • 1 cup whole milk (room temperature)
  • 3 1/2 to 4 cups powdered sugar (for frosting)
  • Toasted flaked coconut (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix defrosted mango with lemon juice.
  3. In another bowl, cream softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in cream of coconut, vanilla extract, and coconut extract until combined.
  6. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  7. Gradually add dry ingredients to wet ingredients until just combined; fold in mango chunks gently.
  8. Pour batter into greased baking pan(s) and bake for about 30–36 minutes or until a toothpick comes out clean.
  9. Allow cooling before frosting with prepared coconut frosting.

Nutrition

Find it online: https://isabellacooks.com/mango-coconut-cake/