Mango Cake With A Coconut Caramel Drizzle + Tutorial
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.
Orange Bundt Cake With Salted Caramel Whiskey Sauce
Crème Egg Peanut Butter And Nutella Cake With A Nutella Icing
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.
Get the Mango Cake Recipe:
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Coconut Mango Cake With A Coconut Caramel Drizzle – Sierra Leone Flavours
Ingredients
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
Caramel Sauce
Instructions
- 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.
This cake looks amazing. I love the flavor combination and can’t wait to try it. The only problem is that I don’t see the recipe for the coconut caramel sauce. Could you please clarify? I really want to make this. Are we supposed to use the sauce for the caramel corn in your Nutmeg Plaintain Cake recipe? (Another recipe which looks fantastic, by the way.) I would really appreciate a response. Thanks!
Hey Amy, SUper sorry I missed your question. Here is the caramel sauce recipe. https://recipesfromapantry.com/easy-coconut-caramel-sauce/
Hi there,
a couple of days ago I tried this recipe. First off- your cake is gorgeous and the recipe is well thought through, but I have notes from experience that might help other bakers out there. I’m a lay baker trying to make the best out of my tiny kitchen with basic tools and appliances and a gas oven- which actually isn’t too bad. I used an electric hand mixer and it worked well- also on my arm muscles…
1. I didn’t realise how massive this cake would be, due to the mentioned lack of space and equipment, I used 2x 26cm Springform pans and the batter was still pleeenty. I had to adjust the baking time from 160 degrees C for 30 Mins to 180degrees for an additional 15 Minutes because the middle was just a little too spongy and soft.
2. I live in Germany where self-raising flour is a rarity, I just used one pack (16g) of baking powder and a bit more salt- the cake rose very well, but on day 2 after baking the soapy taste came through.
3. Not sure whether I got the correct Mango puree and coconut essence (from the Asia shop), because my cake isn’t very mangoey or coconutty, its flavour is saved by the coconut caramel. Also a bit confused by the terms coconut essence in this recipe and coconut extract in the recipe for the cocnut caramel drizzle (sauce)- is that the same?
4. Also the weights and measurements in the metric version seemed a bit off, the batter worked out in the end, but I felt uneasy about the amount of butter I used and had to beat the batter really well to get it fluffy.
5. The colour was not as vibrant, more like ochre or mustardy yellow, again maybe I had the wrong kind of mango puree, or maybe the German cake flour is darker than the UK one, though I don’t recall that- unless you used some super white special cake flour? Anyhow I cheated and used some yellow food dye 😉
So, based on this experience I might make this cake with 1/2 the ingredients in future for just one 26cm cake pan, using some fresh mango and mango peel (if I can find organic mango) in the puree, more coconut flakes and less flour- just not sure whether halving all other ingredients will do the recipe justice… Aaaaand finally, might even top the cake with mango slivers and drizzle the caramel on top before sliding it into the oven for another 10 minutes- I’d skip the whipped cream then or just serve some on the side.
For some reason though, my cakes rarely turn into light and airy beings, they reflect my preference for cooking and savoury baking (though I’ll eat your sweets and cakes anytime…) and seem to me mostly heavy, even stodgy and the flavour always seems to carry some lingering aromas from the frozen pizzas I shove in the oven at least once a week…
can we half the recipe ??
Wow!!! This a is fabulous cake in creative style. Now i have something better to prepare for kids on our next camping. Thanks for sharing. Kudos!!!
Coconut, mango and caramel are my all time favourite ingredients! I am so excited about this cake! Thank-you so much for the recipe, I cant wait to try it out 😀
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What an amazing looking cake! The flavour combo is just perfect for those warm summery days.
Angela x
What a gorgeous cake! I adore tropical flavours – mango is one of my favourites, what better way to eat your favourite flavours then in cake form?! That mixer looks gorgeous – you lucky thing!
Looking at testing out sooooo many cakes with this mixer.
Coconut and mango , the two flavours are a match made in heaven. Lovely cake.
Thanks Nayna
Mabintu, I am loving this cake. The sweetness of the mango to the drizzle of the caramel. Totally delicious!
Thanks Peter. It is addictive.
This looks absolutely gorgeous, has some of my favorite flavors and sounds amazingly delicious! This dessert couldn’t get any better! Thanks for sharing!
😀
I would like to officially invite you to be my next door neighbor! This looks amazing and I’m a coconut fiend!
Hahahahahaha, that is the best comment ever.
Such a beautiful looking cake and I bet it tastes just as good. Love the idea of coconut caramel too
It really does Cristie.
Looks nice and moist.
Thanks Pooja.
My Dad’s birthday is this week and he LOVES coconut! I think this would be the perfect cake for his special day!
Yaye, happy birthday to your dad.
Wow, what a cake! I love coconut flavor and am loving that drizzle photo at the top and the sunny yellow color of the cake interior. Pinning this to make 🙂 That mixer looks pretty sweet too!
Thank you Jill, defo a very good cake and a very good mixer.
You had me at coconut and caramel!
That is a good combination right?
This cake sounds AMAZING Bintu! Mango is my favourite fruit and with the coconut caramel, I’ll probably just eat the whole cake when I make this! The Sage mixer looks wonderful, I really need one in my life.
I am still muttering my precious at the sage mixer everyday.
This is a beautiful cake. I would never have thought of adding mango to a cake recipe but you’ve made this look so decadent and the caramel drizzle just puts me over the top. Wow:)
The plan was certainly to tempt all you lovely readers.
I’m not seeing the recipe for the coconut caramel sauce. Can anyone help me out?
Thanks.
I was confused as well. The only thing I could figure out was, to click on the recipe for the Nutmeg Plantain Cake with Coconut Caramel Popcorn and make the coconut caramel sauce that would go on the popcorn but this is just a guess. I don’t understand why she responded to most people except you when you cleary have a valid question. I am going to ask the same question as well. Maybe we’ll get a reply. Happy baking!
perhaps she does’nt maintain this blog so much? as the other posts were posted in 2016 and yours and lady questioning caramel sauce (which is what Im questioning too) feels like the recipe is incomplete. I do however have the mango cake baking as Im typing, I will improvise with the sauce, but being a novice baker I think it will mean I google ideas on coconut caramel sauce.
I am so sorry, I missed this completely. The coconut caramel sauce is linked to in the text of the post. I will add a link in the recipe too.