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Coconut cake with mango cream cheese frosting and mango drizzle

A deliciously moist coconut cake layered with tangy mango cream cheese frosting and topped with a vibrant mango drizzle, perfect for tropical celebrations.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Preheat oven and prepare cake batter by mixing butter, sugar, eggs, flour, coconut, and coconut milk.
  2. Pour batter into greased pans and bake for 40 minutes until golden.
  3. Puree mango and mix with orange juice and icing sugar to make the drizzle.
  4. Prepare mango cream cheese frosting by blending cream cheese, butter, mango purée, and icing sugar.
  5. Assemble the cake, frost with mango cream, and drizzle with mango sauce before serving.

Notes

Ensure mango is ripe for best flavor and adjust sweetness as needed.