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sliced mango cake on a cake platter

Fresh Mango Cake with Coconut Frosting

Khushali Patel
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.
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Prep Time 40 minutes
Baking Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 8

Equipment

  • 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

    1. 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.
    2. 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.
    3. 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.
    4. Storage & Freezing Instructions -
      1. Storage - The cake slices can be stored in the refrigerator for a week. Cakes are best stored in air-tight containers.
      2. 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.
    5. 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.
    6. Ingredient Substitution & Weighing Guide - Read it here
    Keyword Cakes & Cupcakes