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overhead shot of slice of mango coconut cake on white plate and yellow towel
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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!
Prep Time20 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cake, coconut, manago coconut cake, Mango
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 8x8-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.