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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.

mango coconut cake with mango lemon frosting image with text

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:

slice of mango coconut cake on white plate

This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases. For more information, see my disclosure policy.

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 ProduceAnolonTaylor 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.

overhead view of mango coconut cake with sponsored items in background

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
ingredients for mango coconut cake

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.

anolon 9 inch square baking pan

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.

cake batter in mixing bowl

Step 5

Fold in by hand, the coconut and mango chunks.

cake batter with coconut and mango in large bowl

Step 6

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

mango coconut cake batter in baking pan

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.

baked mango coconut cake

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.

mango lemon frosting in bowl

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.

cake with mango and coconut and a mango lemon frosting
baked mango cake in pan and a slice on plate

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.
slice of mango coconut cake on white plate

More mango recipes you may enjoy

overhead view of mango coconut cake with sponsored items in background
overhead shot of slice of mango coconut cake on white plate and yellow towel

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!
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Course: Dessert
Cuisine: American
Keyword: cake, coconut, manago coconut cake, Mango
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 12 servings

Ingredients

For the cake

  • 1 cup sugar
  • 1 teaspoon finely diced dried lemon peel
  • cups flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ cup unsalted butter, softened
  • 1 egg
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh diced mango (or 1 can (15 ounce) diced mango, drained
  • cup shredded coconut

For the frosting

  • 1 tub whipped white frosting
  • 1 teaspoon lemon extract
  • ¼ cup diced mango (small pieces)

Instructions

  • Preheat the oven to 375°F and grease a 9×9 inch square baking pan with cooking spray and set aside.
  • In a small bowl, combine the finely chopped lemon peel and sugar. Set aside.
  • In a medium mixing bowl, whisk together the dry ingredients: flour, salt, and baking powder. Set aside.
  • In the bowl of a stand mixer, cream the butter. Then add the sugar mixture and blend well together. Add the egg, milk, and vanilla extract. Mix until combined.
  • Fold in by hand, the coconut and mango chunks.
  • Pour batter into the prepared cake pan and bake for 25 to 30 minutes.
  • Remove from oven and allow the cake to cool in the pan for 15 minutes on a wire rack. Frost when completely cooled.
  • Prepare the frosting: In a large mixing bowl, combine the entire tub of frosting and the lemon extract. Using a hand-held mixer, mix the frosting for a minute or two; then fold in (by hand) the small diced mango pieces.
  • Frost the cooled cake and then garnish with more mango pieces, if desired. Store the cake covered and in the refrigerator.

Notes

  • While using fresh mango is preferred, a can of mango chunks can be used. Drain the juice from the fruit.
  • You can omit the lemon peel and extract and the cake will still taste wonderful.
  • Not a mango fan? Try peaches or pineapple.
  • Sweetened or unsweetened coconut can be used.
  • 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.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!
baked mango cake in pan and a slice on plate

#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
  • We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

    slice of mango coconut cake on white plate

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    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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    12 Comments

    1. You can just see the moistness in your photos. Gorgeous.

    2. Just reading the recipe transports me to an island drenched in sunshine.

      1. all you need is a drink with a cute umbrella straw!

    3. Mmmm I love Mango and coconut together! So tropical and delicious!

    4. I love the tropical twist on this cake!

    5. Looks like a tropical vacation on a plate! Yum!

    6. Dorothy Reinhold says:

      That looks super moist! I love the coconut and mango combo!!

    7. Bring on all the mango recipes!! It’s one of my top fruits I love. This cake looks super moist and delicious.

    8. Love the fresh flavors and perfect for summer!

    9. I am loving everything about this cake. Mango and coconut are my favorite flavors. Irrseistible cake!

    10. My husband would love this cake. He loves anything that has mango in it.