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Mango Coconut Cake

Mango Coconut Cake with Cream Cheese Frosting Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 565
Ingredients Method Notes

Ingredients
  

  • 1 cup mango puree (from about 2 large ripe mangoes)
  • 2 large eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup full-fat coconut milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup sweetened shredded coconut
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp coconut extract

Method
 

  1. Blend mango puree, eggs, coconut oil, coconut milk, and vanilla until smooth.
  2. Whisk flour, sugar, baking powder, salt, and shredded coconut in a large bowl.
  3. Pour wet into dry and fold with a spatula until no streaks remain.
  4. Scrape into a greased 9×5-inch loaf pan and bake at 350°F for 50–55 minutes; cool completely.
  5. Beat cream cheese, butter, and coconut extract until smooth, then beat in powdered sugar. Spread over cake and top with toasted coconut.

Notes

Cool the cake fully before frosting or the cream cheese will melt. For the neatest slices, chill the frosted cake 20 minutes before cutting.