Mango Coconut Cake with Cream Cheese Frosting
A tender, golden cake packed with fresh mango and coconut, then topped with a tangy cream cheese frosting. It bakes up in a single loaf pan and keeps well for days.
The crumb is soft and moist, with little flecks of coconut in every bite. The frosting cuts the sweetness just enough, and toasted coconut on top gives a nice gentle crunch.
Why This Cake Works
The mango puree does all the heavy lifting for moisture, so you never end up with a dry crumb. Full-fat coconut milk adds richness without making the cake heavy.
It is the kind of cake that tastes even better the next day. I reach for it when I have ripe mangoes on the counter and want something simple that still feels a little special.
Ingredients
- 1 cup mango puree (from about 2 large ripe mangoes): use fresh, thawed frozen, or canned puree without added sugar
- 2 large eggs: room temperature
- 1/2 cup coconut oil: melted and cooled slightly, or use vegetable oil
- 1/2 cup full-fat coconut milk: shake the can well before measuring
- 1 tsp vanilla extract
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup sweetened shredded coconut: plus extra for toasting
- 8 oz cream cheese, softened: full-fat block cream cheese
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 tsp coconut extract: or vanilla extract
Variations
- Fresh vs frozen mango: frozen works well, just thaw and drain any excess liquid so the batter stays thick enough.
- Dairy-free: swap the cream cheese and butter in the frosting for a vegan cream cheese and a dairy-free butter stick.
- No frosting: the cake is lovely on its own with a dusting of powdered sugar or a drizzle of honey.
- Extra crunch: fold 1/4 cup toasted chopped macadamias into the frosting or sprinkle on top.
- Mango passionfruit cake: swap half the mango puree for passionfruit pulp for a brighter, tangier cake.
How to Make Mango Coconut Cake with Cream Cheese Frosting
Step 1: Blend the Mango Mixture
Peel and chop the mangoes, then puree in a blender until smooth. Measure out 1 full cup and pour it back into the blender. Add the 2 eggs, melted coconut oil, coconut milk, and vanilla. Blend on low until everything is combined and the mixture looks pale orange and creamy, about 20 seconds.
You want no streaks of egg white or oil. If your mango was cold, the coconut oil may firm up tiny flecks, that is fine, they will melt in the oven.
Step 2: Whisk the Dry Ingredients
In a large bowl, stir together the flour, sugar, baking powder, salt, and shredded coconut. Whisk for at least 30 seconds so the baking powder is evenly distributed across the flour. You will see the little coconut shreds scattered throughout.
A quick whisk now means no pocket of leavener later. The sugar goes in with the dry ingredients, so the batter comes together evenly without overmixing.
Step 3: Fold the Batter
Pour the wet mango mixture into the bowl of dry ingredients. Use a rubber spatula to fold everything together with broad, gentle strokes. Stop as soon as you no longer see dry flour streaks, about 12 to 15 folds.
The batter will be thick and pale yellow. A few small lumps are okay. Overmixing will make the cake tough, so trust the streaks disappearing as your signal to stop.
Step 4: Bake the Cake
Scrape the batter into a greased 9×5-inch loaf pan lined with parchment paper. Smooth the top lightly. Bake at 350°F (175°C) for 50 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.
At the halfway mark, the top will be set and slightly domed. The edges will pull away from the pan just a bit when it is done. Let the cake cool in the pan for 10 minutes, then lift it out by the parchment and cool completely on a wire rack.
Step 5: Frost and Top with Toasted Coconut
Beat the softened cream cheese and butter together in a bowl until smooth and lump-free, about 2 minutes. Mix in the coconut extract and gradually beat in the powdered sugar until the frosting is fluffy. Spread it over the cooled cake with an offset spatula.
Scatter toasted shredded coconut across the top while the frosting is still soft. To toast, spread a handful of coconut on a dry skillet over medium heat for 2 to 3 minutes, stirring until golden. Slice and serve at cool room temperature.
Tips for the Best Mango Coconut Cake
- Pick ripe, fragrant mangoes. They should yield a little when pressed. Underripe mangoes will not give you the same sweetness or moisture.
- Do not reduce the coconut milk; full-fat keeps the crumb tender. Light coconut milk can make the cake drier.
- For a thinner frosting that drips down the sides, add a tablespoon of milk at a time until you like the consistency.
- Toasting the coconut for the top only takes minutes but adds texture and a nutty fragrance that makes the whole cake feel more finished.
- The unfrosted cake freezes well. Wrap it tightly and freeze up to 2 months. Thaw overnight in the fridge before frosting.
Bake times shift depending on your pan, so use this guide:
| Pan | Size | Approx. Time at 350°F |
|---|---|---|
| Loaf pan | 9×5-inch | 50 to 55 mins |
| Square pan | 8×8-inch | 35 to 40 mins |
| Round cake pan | 9-inch | 30 to 35 mins |
| Muffin tin | 12-cup, filled 2/3 | 18 to 22 mins |
Storing Leftovers
Keep the frosted cake covered in the fridge for up to 4 days. The cream cheese frosting means it should stay cold. Let slices sit at room temperature 20 minutes before eating so the cake softens.
Frequently Asked Questions
Can I use canned mango puree?
Yes, just make sure it is 100% mango with no added sugar. The consistency can be a bit thinner, so you may need to add 1 or 2 tablespoons extra flour.
My cake sank in the middle, what happened?
That usually means the batter was overmixed or the oven door got opened too early. Fold gently and check only after 45 minutes.
Can I make this ahead and freeze it?
Absolutely. Wrap the fully cooled un-frosted cake in plastic and freeze up to 2 months. Thaw it in the fridge overnight, then frost the next day.
Mango Coconut Cake with Cream Cheese Frosting Recipe
Ingredients
Method
- Blend mango puree, eggs, coconut oil, coconut milk, and vanilla until smooth.
- Whisk flour, sugar, baking powder, salt, and shredded coconut in a large bowl.
- Pour wet into dry and fold with a spatula until no streaks remain.
- Scrape into a greased 9×5-inch loaf pan and bake at 350°F for 50–55 minutes; cool completely.
- Beat cream cheese, butter, and coconut extract until smooth, then beat in powdered sugar. Spread over cake and top with toasted coconut.
