Vegan Mango Coconut Cake
The Mango Coconut Cake is a tropical delight that combines the natural sweetness of fresh mango with the nutty, creamy flavor of coconut. Soft, moist, and visually stunning, this cake is perfect for celebrations or casual desserts. Its versatility allows for customization with frostings, toppings, and layering options, making it an approachable yet impressive dessert for any occasion.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 10 1x
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup coconut milk
- 1 ½ cups fresh mango puree
- 1 cup shredded coconut, unsweetened
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy (3–5 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternately add dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix until smooth.
- Gently fold in mango puree and shredded coconut using a spatula.
- Divide batter evenly into prepared pans and smooth tops.
- Bake 25–30 minutes or until a toothpick inserted comes out clean. Rotate pans halfway for even baking.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with whipped cream or cream cheese frosting and decorate with mango slices or toasted coconut.
Notes
Use ripe mangoes for optimal flavor.
Toast coconut lightly for enhanced aroma.
Cake can be layered with mango jam or fruit slices for variation.
Find it online: https://quickrecipetricks.com/vegan-mango-coconut-cake/