Super Moist Mango Coconut Cake

This Super Moist Mango Coconut Cake is the perfect treat to indulge your craving for something sweet and tropical. Made with fresh mango pieces, succulent coconut flakes, and creamy lemon and mango frosting, this cake is a guaranteed crowd-pleaser!

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of all of this week’s recipes. All opinions are mine alone.

Are you a fan of tropical flavors? Imagine diving into a piece of light, sweet, and unbelievably moist cake that blends the deliciousness of mango and coconut perfectly. Topped with a creamy layer of lemon mango frosting for a taste sensation you won’t soon forget. I’m here to share with you an easy-from-scratch recipe for the ultimate super moist mango coconut cake.

That’s what this week is all about – the ultimate in Spring sweet treats, so it’s fitting to share this spring-flavored cake today.

Here’s what I am making:

• Glazed Lemon Ginger Scones (Monday)
• Blueberry Pear Muffins with Allspice (Tuesday)
• Super Moist Mango Coconut Cake (that’s this recipe)
• How to Make Homemade Dragon Fruit Jam (Thursday)
• Strawberry Pink Peppercorn Breakfast Smoothie (Friday)

Spring Sweets Week

It’s the middle of the week for the event and 20 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. Have you found any favorites yet? Our annual event is hosted by the lovely Heather, from Hezzi D’s Books and Cooks and sponsored by these truly generous sponsors: Melissa’s Produce, Anolon, Taylor and Colledge, and Selefina Spices. Those wonderful companies provided us with samples of their products to use in our recipes.

Mango Coconut Cake

I really only ever used mango in smoothies or frozen treats, never baked with it, and as for coconut, well, I’m not a fan of it alone but when combined with fruit or in baked goods, I am all in. So when the idea came to me to use the ripe mangoes from Melissa’s Produce in a cake I was excited. I was also very excited to use the lemon peels from Selefina, and some vanilla and lemon extract from Taylor and Colledge in the pantry for this recipe.

Anolon sent me a gorgeous 9-inch square baking pan and that cinched the deal. This super moist mango coconut cake was getting baked!

It does sound like a lot of flavors for this cake but rest assured it all works well together. I did take a shortcut with the frosting and used a store-bought whipped white frosting I added the lemon extract and diced mango pieces to it. The only thing I would change is to make a bigger cake next time!

The mango coconut cake is perfect to serve for any dessert and would be lovely to serve for Easter dessert, too. Great to make for Mother’s Day brunch or to take to a summer BBQ.

How do you know if a mango is ripe?

Mangoes come in a few colors:  green, yellow, and red.  Often ripe mangos will be a golden yellow color.  When choosing a mango, it’s not the color that will always let you know if it’s ripe.  You want to touch the fruit and feel that it has a slight “give” and feels soft.  If are you planning on eating the mango within a day or two, go for a softer one.  Slightly firmer ones can be used in a few days.  

What is dried lemon peel?

When recipes call for lemon peels or zest, usually a fresh lemon is best but in the dried form the peel is just as wonderful to use. Dried lemon peel is made from fresh lemon peels that are dried and chopped finely or pulverized into a powder. In this recipe, I am using dried peels that I chopped a bit finer to use in the cake batter.

Ingredients

Equipment

• small bowl
• medium bowl
• large bowl
• stand mixer or hand-held electric mixer
• 9-inch square baking pan
• spatula

For the Cake:

• 1 ¾ cup all-purpose flour
• 1 cup granulated sugar
• ¼ teaspoon kosher salt
• 2 teaspoons baking powder
• 1 teaspoon finely diced dried lemon peel
• ¼ cup unsalted butter, softened
• 1 large egg
• ¾ cup milk
• 1 teaspoon vanilla extract
• 1 cup of fresh diced mango or 1 15 oz. can of diced mango, drained
• ⅔ cup shredded coconut

For the Frosting:

• 1 can of whipped white frosting
• 1 teaspoon lemon extract
• ¼ cup diced mango (small pieces)
• mango slices for garnish, optional

How to make this super moist mango coconut cake

Step 1

Preheat the oven to 375°F and grease a 9×9 inch square baking pan with cooking spray and set aside.

Step 2

In a small bowl, combine the finely chopped lemon peel and sugar. Set aside.

Step 3

In a medium mixing bowl, whisk together the dry ingredients: flour, salt, and baking powder. Set aside.

Step 4

In the bowl of a stand mixer, cream the butter. Then add the sugar mixture and blend well together on medium speed. Add the egg, milk, and vanilla extract. Mix until combined. Gradually add the flour mixture and mix after each addition until just combined.

Step 5

Fold in by hand, the coconut and mango chunks.

Step 6

Pour batter into the prepared cake pan and bake for 25 to 30 minutes.

Step 7

Remove from the oven and allow the cake to cool in the pan for 15 minutes on a wire rack. Frost when completely cooled.

Step 8

Prepare the frosting: In a large mixing bowl, combine the entire tub of frosting and the lemon extract. Using a hand-held mixer on high speed, mix the frosting for a minute or two; then fold in (by hand) the small diced mango pieces. By mixing the frosting at high speed you’re adding more air and it results in a lighter frosting.

Step 9

Add the frosting to the top of the cake and then garnish with more mango pieces, if desired. Store the coconut mango cake covered and in the refrigerator.

Tips, Tricks, and FAQs

• While using fresh mango is preferred, a can of mango chunks can be used. Drain the juice from the fruit.
• Be sure your butter is softened at room temperature.
• You can omit the lemon peel and extract and the cake will still taste wonderful.
• In place of the lemon extract, you can use coconut extract.
• Not a mango fan? Try peaches or pineapple.
• For a more intense coconut flavor, you can replace the milk with coconut milk.
• Sweetened or unsweetened coconut can be used.
• Substitute chopped macadamia nuts for the coconut if you aren’t a fan.
• An 8×8-inch pan can be substituted for the 9-inch. Adjust baking time accordingly.
• If you prefer a homemade cream cheese frosting this recipe is amazing.
• Make this a two-layer cake by cutting the cake in half lengthwise and adding a homemade mango curd between the cake layers.
• When I make this again (and I will) I will add some toasted coconut to the top of the cake.

More mango recipes you may enjoy

• Easy Mini Mango Tarts
• Easy Two Ingredient Mango Sherbet

#SpringSweetsWeek Recipes for Wednesday

Blood Orange Dutch Baby by That Recipe

Blood Orange Mimosa by Art of Natural Living

Carrot Cake Biscotti by The Spiffy Cookie

Carrot Pie by Cindy’s Recipes and Writings

Chocolate Orange Pots de Creme by A Day in the Life on the Farm

Chocolate Pots de Creme with Pink Peppercorns by Sweet Beginnings

Easy Fluffy Carrot Muffins by Jen Around the World

Eggless Orange Icecream by Magical Ingredients

Ginger Pear Cake by Karen’s Kitchen Stories

Key Lime Fudge by Family Around the Table

Lavender Chocolate Chip Cookies by Cookaholic Wife

Lemon Crumb Cake by Kate’s Recipe Box

Lemon Ginger Cookies by Hezzi-D’s Books and Cooks

Mango Fruit Custard by Palatable Pastime

Mango Mousse by A Kitchen Hoor’s Adventures

Sticky Spiced Orange Biscuits by Shockingly Delicious

Triple Citrus Ginger Scones by Jolene’s Recipe Journal

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Enjoy!

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #SpringSweetsWeek recipes. All opinions are my own.

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