Fresh mango cake recipe with coconut frosting
This fresh mango cake recipe is light, fluffy and flavourful making it the perfect summer treat. The recipe is easy and beginner baker friendly and is made with fresh mangoes without using any flavourings. Paired with a creamy coconut frosting made with coconut cream, you can enjoy this cake on to refresh your taste buds.
AUTHOR : KHUSHALI PATEL
PREPARATION TIME: 40 minutes
BAKING TIME: 40 minutes
TOTAL TIME: 1 hour 20 minutes
*For the best results, read the entire post & follow the instructions.
Can you believe it’s summer already?!
Because the days are becoming hotter, you may crave fresh summer fruits to beat the heat. And if you are as obsessed with mangoes as me, then this is the treat you have got to prepare.
This light & fluffy cake is made with fresh ripe mango puree paired with a creamy coconut frosting.
But do not worry, you don’t need to buy coconut extract just for this cake and then have it lying around in your baking pantry collecting dust. Because you can prepare the coconut frosting with thick coconut cream that gives it a natural creamy & fruity flavour.
It is also made with less sugar to help bring out the natural sweetness & flavour of the coconut.|
You can enjoy this cake on a hot summer day either right out of the refrigerator or at room temperature. It can also be enjoyed without the frosting just in case you are not a big fan of it.
Why is this the best mango cake?
Easy & quick
This mango cake recipe with coconut frosting is beginner-baker-friendly. It uses basic baking ingredients with fresh mango and coconut cream and is made using the creaming method. If you have never made a cake using the creaming method, worry not as my instructions and tips will make the process easy.
Made with minimal sugar
Like a majority of my recipes, this recipe only uses the amount of sugar required to provide a tender and moist product without making it overly sweet. This helps to bring out the natural flavours of the basic cake ingredients, the fresh mangoes and coconut.
Authentic ingredients
This recipe requires only fresh mangoes and good-quality coconut cream. No coconut extracts, mango extracts or inauthentic flavours are used, which makes this cake a much healthier & enjoyable alternative to most cakes.
Flavourful
Mango and coconut is one flavour combination that is enjoyable to consume because the sweet coconut flavours help enhance the flavours of the ripe mango. Not only that, it provides a lovely freshness that makes it the perfect summer treat.
Can be eaten on its own
If you are not a fan of frostings, then this cake is for you. The mango cake tastes delicious on its own. But you can pair it well with ice cream like coconut ice cream to make it a great summer dessert.
Key ingredients in the mango cake recipe with coconut frosting
All-purpose flour, baking powder, baking soda and salt –
The all-purpose flour provides structure to the cake while the baking powder & baking soda help the cake rise making it fluffy & light. The salt in the recipe cuts the sweetness and enhances the flavours of the cake.
Castor sugar, brown sugar and icing sugar
The castor sugar and brown sugar provide a tender crumb. The brown sugar also gives a caramel-like flavour. The frosting is made with minimal icing sugar to provide structure.
Unsalted butter
The recipe uses soft unsalted butter rather than vegetable oil to control the moisture content of the cake. Oil provides moisture with no aeration making the cake dense. Unsalted butter provides moisture and traps the air bubbles that form while creaming, making the cake light and fluffy.
Whole eggs
The whole eggs provide structure and tenderness to the cake.
Coconut cream
The coconut frosting uses coconut cream rather than coconut milk to give it flavour because coconut cream provides structure and a creamy texture. Coconut milk, on the other hand, makes the frosting runny. For the best results, use coconut cream with 23% or more fat content for a thick and creamy frosting. Avoid coconut cream with lower fat content, as it will thin out the frosting and make it difficult to decorate.
Mangoes
I highly recommend using freshly bought ripe mangoes for this recipe. I used Alphonso mangoes for this recipe but you can use any local variety available to you. Although use one that is not too watery. A creamier mango provides better structure to the cake. Always taste the mango before using and avoid sour mangoes.
04 tips to make the best mango cake recipe
Taste the fruit before using
I highly recommend tasting the mangoes before preparing the cake. This tip is not only applied to mangoes but any fruit you use for baking because it reduces the risk of using a fruit that lacks flavour or tastes off. Also, remember to use freshly ripe mangoes and fresh coconut cream. Avoid using sour mangoes.
Use the butter at the right temperature
Always use the butter at the right temperature and texture. Let me explain what I mean. The term soft butter can be very misleading, especially if you are new to baking. We all live in different places around the globe where the room temperature can vary between too hot or cold. For this reason, it is crucial to understand that when using butter for baking, you can achieve the best results when the temperature is anywhere between 18°C-21°C.
I highly recommend you experiment by taking a stick of butter in its packaging and leaving it on your kitchen counter. Monitor the butter every 15 to 20 minutes. When the butter is a little cool and soft but retains its shape and resists changing shape too fast when you poke into it, then it is ready to be used. The easiest way is to monitor the texture of the butter using a thermometer. Note down the time it takes to reach the ideal temperature so that each time you bake, you can avoid a mistake caused by using butter that is way too soft.
Avoid overmixing the cake batter & buttercream
When preparing a cake using the creaming technique, avoid overmixing the batter as the butter releases moisture making the air bubbles escape. As the mango cake batter is thick, it becomes even more crucial to avoid overmixing the batter. For the coconut frosting, use butter that is at 18°C or a bit more firm than usual, as this will make sure that the frosting retains its shape.
Tap the baking pan over the counter before baking
This cake batter is extremely thick, so additional air does get trapped in when you transfer the cake batter into the pan. By tapping the cake pan about three times, gently, those air bubbles burst, giving the cake a nice even crumb.
Step-by-step instructions
Preparing the ingredients
For the mango cake recipe:
- Bring out the butter and let it come to the right temperature & texture. Chop the butter into even-sized cubes before using. See notes
- Line an 8-inch cake pan with parchment paper. Learn how to line cake pans by downloading my guide on lining cake pans like a pro right here.
- Wash, peel and roughly chop the mangoes.
- Blend the mangoes using a food processor or blender till no chunks remain.
- In a bowl, weigh the all-purpose flour, baking powder, baking soda and salt. Stir and then sift.
- Weigh the castor sugar, and brown sugar in a bowl. Set aside.
- Weigh the eggs and milk in two separate bowls.
- Gently roast the coconut flakes in a saucepan over low heat till golden brown.
For the coconut frosting
- Weigh the icing sugar in a bowl and sift well.
- Weigh the coconut cream and salt in two separate bowls.
- Transfer the coconut cream to the refrigerator if it’s a hot day as this recipe requires cool & thick coconut cream.
- Chop and weigh the unsalted butter in a bowl of a stand mixer or hand mixer.
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Frequently Asked Questions
Why is my coconut frosting not holding its shape?
Avoid using coconut milk or coconut cream with a fat content of 20% or less. While creaming, use butter that is a bit cooler than usual (18C) and cream till soft and pale. Avoid over-mixing. If the frosting is still pretty runny, add a little more icing sugar, till firm and then chill.
Why is my cake dense & heavy?
While creaming, it is important to use butter at the right temperature and texture as butter that is too soft can’t hold the air bubbles making the cake dense. Plus, avoid over-mixing the cake batter for the same reason. Always prepare creamed cakes till each ingredient is just combined. Cream the butter till it’s pale and light & not wet & shiny. Cream the sugars till fluffy, and then add the eggs one at a time till combined and fluffy.
Why did my cake batter split after adding the eggs?
This is pretty common and it’s completely alright. Be patient and let the eggs mix into the butter and sugar. To prevent this, avoid adding the eggs at a lower or very high speed.
Fresh Mango Cake with Coconut Frosting
Khushali PatelEquipment
- 1 Stand Mixer with an attached bowl & paddle attachment or Hand-Mixer
- 1 Weighing Scale
- 1 8 inch Cake Pan
- 1 Food Processor or blender
- Parchment Paper
- Chopping Board & Knife
- Sifter
- Bowls
- Spatula
Ingredients
For the fresh mango cake recipe
- 275 grams All-Purpose Flour
- 9 grams Baking Powder
- 3 grams Baking Soda
- 3 grams Salt
- 198 grams Castor Sugar
- 50 grams Light or Dark Brown Sugar
- 165 grams Unsalted Butter, Soft*
- 248 grams Fresh Mango Puree
- 165 grams Whole Eggs
- 28 grams Whole Milk
- 55 grams Roasted Shredded Coconut, Garnish
For the creamy coconut frosting
- 200 grams Unsalted Butter, Soft*
- 288 grams Icing Sugar
- 60 grams Coconut cream, thick & cold*
- 3 grams Salt
Instructions
Preparing the ingredients
For the mango cake:
- Bring out the butter and let it come to the right temperature & texture. Chop the butter into even-sized cubes before using. See notes.
- Line an 8-inch cake pan with parchment paper. Learn how to line cake pans by downloading my guide on lining cake pans like a pro right here.
- Wash, peel and roughly chop the mangoes.
- Blend the mangoes using a food processor or blender till no chunks remain.
- In a bowl, weigh the all-purpose flour, baking powder, baking soda and salt. Stir and then sift.
- Weigh the castor sugar, and brown sugar in a bowl. Set aside.
- Weigh the eggs and milk in two separate bowls.
- Gently roast the coconut flakes in a saucepan over low heat till golden brown.
For the frosting:
- Weigh the icing sugar in a bowl and sift well.
- Weigh the coconut cream and salt in two separate bowls.
- Chop and weigh the unsalted butter in a bowl of a stand mixer or hand mixer.
Making the mango cake:
- In a stand mixer bowl with a paddle attachment or hand mixer, cream the butter till light, pale and fluffy on medium speed.
- Add the sugars and cream till pale and fluffy.
- Once creamed, scrap the bowl from top to bottom and mix for an additional 10 seconds.
- Leave the stand mixer on medium speed and add one egg at a time, creaming till fluffy before each addition. Avoid turning off the mixer or scraping the bowl.
- Once all the eggs are combined, add the mango puree and milk. Mix till just combined.
- Add in the sifted dry ingredients and mix till just combined. Avoid over-mixing. Fold any dry pockets with a spatula.
- Transfer the cake batter to the cake pan and tap a few times till nice and flat.
- Bake for 30 minutes to 40 minutes at 180°C till a toothpick inserted in the middle comes out clean.
- Let the cake cool in the pan for 15 minutes and then demould it onto a wire rack to cool completely.
Making the coconut frosting:
- While the cake is baking, in a stand mixer bowl with a paddle attachment or hand mixer, cream the butter till pale and light on a medium speed. Avoid overmixing.
- On a low speed, add half the icing sugar and mix for 30 seconds. Add in the rest of the icing sugar and mix for 30 seconds.
- Once the icing sugar is combined increase the speed to medium and mix well for 30 seconds or till fluffy.
- Add in the coconut cream a little at a time and mix till just combined. Avoid overmixing
- This frosting is a lot softer than other frostings, but if it is not too firm add in a little more icing sugar till it holds its shape.
- Chill the frosting for a minimum of 30 minutes or overnight. Thaw before using.
To decorate
- *I recommend chilling the cake by wrapping it well using plastic wrap before decorating for best results.
- Evenly spread the coconut frosting on the cake and swirl the frosting using a cold spoon.
- If you prefer, you can drizzle mango puree over the frosting.
- Top with roasted coconut flakes.
Notes
- Unsalted butter - As mentioned in the tips section, experiment and observe how long the butter comes to the right temperature and texture. Depending on the time it takes, weigh out the recipe or bring out the butter mid-way through prep.
- Mangoes - I used Alphonso mangoes to prepare this recipe. You can use any local mangoes that have much lesser water content as the cake requires a thick puree. Make sure to taste the mangoes before using them. They should be sweet and ripe.
- Coconut Cream - For the best results, use coconut cream with 23% or more fat content for a thick and creamy frosting. Avoid coconut cream with lower fat content, as it will thin out the frosting and make it difficult to decorate.
- Storage & Freezing Instructions -
- Storage - The cake slices can be stored in the refrigerator for a week. Cakes are best stored in air-tight containers.
- Freezing Instructions - Frosted or unfrosted cake layers can be frozen for 2 months. They are best stored by wrapping each layer/slice in plastic wrap and then kept in an air-tight container. Thaw in the refrigerator overnight and bring to room temperature before decorating or serving.
- Garnish - I garnished this cake with a mango drizzle (25g - coconut cream, 25g - heavy cream & 75g - mango puree). You can adjust the heavy cream to make it thinner or thicker as per your preference. After the mango drizzle, sprinkle roasted coconut flakes & serve cold or at room temperature.
- Ingredient Substitution & Weighing Guide - Read it here
Have you tried this recipe?
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Hi! I'm Khushali Patel, a cookie-loving professional pastry chef, recipe developer and content creator whose aim is to guide you to find more happiness in your baking journey every step of the way.
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