How to Make Coconut Cake with Mango Frosting and Drizzle

Oh, the joy of baking! There’s something so delightful about creating a dessert that not only looks beautiful but tastes heavenly too. Today, I’m excited to share my recipe for a luscious Coconut Cake with Mango Cream Cheese Frosting and Drizzle. This cake is perfect for any occasion, whether you’re hosting a summer barbecue or simply want to treat yourself and your family to something special. Plus, it’s a fantastic way to bring a taste of the tropics right into your kitchen!

Why You’ll Love This Recipe

• It’s a tropical delight that will transport you to a sunny beach with every bite.
• The combination of coconut and mango is simply irresistible!
• Perfect for celebrations or just a sweet treat after a long day.
• Easy to make, even for those busy weeknight dinner ideas.
• It pairs wonderfully with a cup of tea or coffee.

Ingredients

To create this delightful coconut cake, you’ll need the following ingredients:

• 200g soft unsalted butter, plus extra for greasing
• 25g desiccated coconut flakes
• 225g caster sugar
• 2 tsp vanilla extract
• 3 large eggs and 1 large egg white
• 250g self-raising flour
• 1 tsp baking powder
• 125g desiccated coconut
• 4 tbsp coconut milk
• 1 ripe mango, peeled and stoned
• 3-4 tbsp orange juice
• 4 tbsp icing sugar
• 3 tbsp mango purée (see method)
• 75g full-fat cream cheese
• 250g icing sugar
• 50g soft unsalted butter

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the fun part—making the cake!

1. Preheat your oven to 350°F (175°C) and grease a round cake tin with a little butter, then sprinkle with desiccated coconut flakes to coat the bottom and sides.
2. In a large mixing bowl, cream together the soft unsalted butter and caster sugar until light and fluffy. This should take about 3-5 minutes.
3. Add in the vanilla extract, eggs, and egg white, mixing well until fully incorporated.
4. In another bowl, sift together the self-raising flour and baking powder. Gradually add this to the wet mixture, alternating with the coconut milk, and mix until just combined.
5. Fold in the desiccated coconut gently, ensuring it’s evenly distributed throughout the batter.
6. Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the mango frosting. In a bowl, beat together the cream cheese and soft unsalted butter until smooth. Gradually add the icing sugar and mix until fluffy.
8. In a blender, combine the ripe mango, orange juice, and mango purée. Blend until smooth, then fold this mixture into the cream cheese frosting.
9. Once the cake is baked and cooled, spread the mango frosting generously on top. For an extra touch, drizzle some mango purée over the frosting.

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your coconut cake turns out perfectly:

• Make sure your butter is at room temperature for easy creaming.
• Don’t overmix the batter; it should be just combined for a light and fluffy cake.
• For a more intense mango flavor, you can add a bit of mango extract to the frosting.
• If you want to make this cake ahead of time, you can freeze the layers and frost them later.
• Pair this cake with a refreshing drink, like one of my Homemade Smoothies for a delightful treat!

How to Serve

This coconut cake is best served chilled, allowing the flavors to meld beautifully. Slice it up and serve it on a lovely plate, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s also a fantastic addition to any gathering, making it a great choice for summer parties or family get-togethers. You could even serve it alongside some Energy Boosting Smoothie for a refreshing twist!

Make Ahead and Storage

If you’re planning to make this cake ahead of time, it stores beautifully! Just wrap it tightly in plastic wrap and keep it in the fridge for up to 3 days. You can also freeze the cake layers for up to 2 months. Just remember to let it thaw completely before frosting. This makes it a perfect option for those busy weeknight dinner ideas when you want to impress without the last-minute rush!

So there you have it! A delightful Coconut Cake with Mango Cream Cheese Frosting and Drizzle that’s sure to become a family favorite. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this cake is a slice of paradise. Happy baking!