Looking for an easy Mango Cake Recipe? You have found it!! This gorgeous rich tropical Coconut Mango Cake is bursting with juicy mango and a velvety coconut caramel sauce, so it’s full of exotic flavours in every bite. Check out the easy step-by-step instructions and photos to make your own made from scratch Mango Cake.
Let’s whip up a tropical Mango Cake full of sweet juicy mango flavour. A cake that is simple and easy to put together (the Mango Sponge Cake recipe needs just 9 ingredients) but when topped with a flower or two and some whipped cream and a few extras, transforms into an elegant show-stopping cake, a fun summer dessert and an all year round cake. We could always use some ‘reminding us of the sunshine’ eats in our lives right?
Coconut lovers this cake is also all about you with a triple coconut hit – from the slight chewiness of the grated coconut to the extra lift from the coconut extract all completed with the drizzle of creamy velvety coconut caramel sauce. But don’t worry – the coconut is not overpowering. The mango equally shines through to give you a taste of the tropics in every mouthful.
So gather all your ingredients and let’s rustle up a gorgeous Coconut Mango Cake from scratch…..
How to Make Mango Cake Step by Step
Step 1. Cream the butter and sugar (stand mixer or hand) until light and fluffy.
Step 2. Then beat in the eggs one at a time, followed by the mango puree and coconut essence.
Step 3. Fold in the flour, baking powder, shredded coconut and salt.
Step 4. Split the cake batter equally between 3 cake prepared cake tins and bake till done.
Step 5. Allow the cakes to stand for 5 minutes before turning them on to a wire rack to cool.
Step 6. Make the whipped cream by mixing all the ingredients together in a large bowl and whipping till the cream forms soft peaks.
Step 7. Transfer one cake onto the serving plate and spread a third of the cream on top. Place the second cake on top and spread another third of the cream on top. Repeat for the final cake.
Then drizzle as much coconut caramel sauce as you want.
Seven straightforward steps to the best Mango Cake recipe.
The coconut caramel sauce is optional but oh so worth it. Feel free to use any other homemade or store-bought caramel sauce you might have on hand.
Mango Cake Recipe Tips
You can buy mango puree your local ethnic store or supermarket or online retailers.
You can make your own mango puree by blending ripe peeled cubed mango with a little sugar and lemon juice.
To make sure your Mango Sponge Cake recipe end up light and fluffy, add it to the baking tins as soon as you have finished mixing it and pop it straight into the oven. That way the baking powder is at its peak performance.
Make sure the oven is at the right temperature before you put the cake batter in. The cake will not rise properly if the oven is cooler than required.
Mango Cake with Cream Cheese Frosting
You can make this a Mango Cake with cream cheese frosting by simply replacing the whipped cream with some cream cheese frosting.
More Cake Recipes
Looking for more cake recipes, then try these cakes below.
Mango Dessert Recipes
Do you have some leftover mango puree or mango? Then you might want to try these mango dessert recipes.
This Mango Cake is So Good…
that I made it twice. Here is a previous droolworthy photo. I think you’ll find yourself making it (at least) twice too…
Thank you for reading my Mango Cake recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
First published in May 2016.
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Coconut Mango Cake With A Coconut Caramel Drizzle – Sierra Leone Flavours
For the coconut mango cake:
- 340 g (12oz) caster sugar
- 375 g (13.2oz) unsalted butter softened
- 5 large eggs
- 300 ml (1.25 cup) mango puree
- 1 tsp coconut essence
- 385 g (13.5 oz) self-raising flour sifted
- 1 tsp baking powder
- 30 g (½ cup) shredded coconut
- Pinch of salt
For the whipped cream:
- 480 ml (2 cups) whipped cream
- 1-2 tbsp icing sugar
- Preheat the oven to fan-assisted 150C / 170C/ 325F / gas 3 and line and grease three 20 cm / 8 in cake tins.
- Cream the butter and sugar in your stand mixer until light and fluffy. Then beat in the eggs one at a time, beating well after each addition, followed by the mango puree and coconut essence.
- Then fold in the flour, baking powder, shredded coconut and salt.
- Split the cake batter equally between the 3 cake tins, then bake for 30 minutes or until a skewer inserted comes out clean. Allow the cakes to stand for 5 minutes before turning them on to a wire rack to cool,
- Make the whipped cream by mixing all the ingredients together in a large bowl and whipping till the cream forms soft peaks
- Then transfer one cake onto the serving plate and spread a third of the cream on top. Then place the second cake on top and spread another third of the cream on top. Repeat for the final cake. Then drizzle as much coconut caramel sauce as you want.