★★★★★ 4.7 from 53 votes
A soft and tender mango cake that’s bursting with fresh mango and coconut flavor. This everyday mango cake recipe is easy to make and only gets better over time. It’s a simple recipe with amazing results!
"It's perfect for any summer gathering - from family barbecues to potluck parties. The combination of sweet mango and creamy coconut is absolute perfection. I've made it for countless summer gatherings and it's always a hit."
Summer is here, and with it comes the perfect excuse to indulge in sweet treats that scream tropical bliss. This mango cake with coconut buttercream filling is just that - a refreshing dessert that's sure to transport you to a sunny island getaway. I came up with this recipe after experimenting with different flavor combinations, and the result is a masterpiece that's both decadent and easy to make.
Mango Cake with Coconut Filling Recipe
Servings: 18 - 20
Ingredients
For the cake:
2 cups (400g) granulated sugar
1 cup (225g) unsalted butter, softened
2 large eggs, room temperature
2/3 cup (120g) pureed mango
1/4 cup (15g) grated lime zest
2 tablespoons (30ml) freshly squeezed lime juice
2 1/4 cups (285g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (240ml) plain Greek yogurt
For the coconut filling:
1 cup (120g) sweetened shredded coconut
1/2 cup (115g) unsalted butter, softened
1/2 cup (60g) confectioners' sugar
1/2 cup (60ml) heavy cream
1 teaspoon vanilla extract
Directions
Prepare the Cake
1. Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the pureed mango, lime zest, and lime juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three parts, alternating with the Greek yogurt.
Assemble the Cake
1. Divide the batter evenly between the prepared pans and smooth the tops.
2. Bake for 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean.
3. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Coconut Filling
1. In a medium saucepan, combine the sweetened shredded coconut, butter, confectioners' sugar, and heavy cream.
2. Cook over medium heat, stirring constantly, until the mixture is smooth and creamy.
3. Stir in the vanilla extract.
Assemble and Serve
1. Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
2. Spread half of the coconut filling over the top of the cake layer. Add mango chunks.
3. Place the second cake layer on top and spread with the remaining coconut filling.
4. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
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