Mango and coconut are ingredients that frequently star in recipes here on Flours and Frostings. I am pretty fond of both , particularly mangoes. Infact , I have paired the two together in my super easy Mango and coconut fool recipe . Last week , I whipped up a delicious and healthy (now that’s something not seen often on my blog !) dessert that could even double up as breakfast – a four ingredient mango coconut chia pudding. You can catch the recipe on my budding YouTube channel by clicking here.

But yes , never have I paired them together in cake. I don’t know why not. It is a no brainer really. The flavours go well together . Coconut in some form or other is always there in my South Indian kitchen all year round, and so are mangoes all through the summers.

This Mango coconut cake has 5 components :

1. My tried and trusted coconut cake
2. A super easy mango mousse to fill and frost
3. Some toasted coconut for filling and garnish
4. Some chopped mango for filling
5. A simple soaking syrup (this one is optional)

Now lets talk about each. My coconut cake is light and fluffy and absolutely yum. You can actually eat it on its own , but I do layer it up once in a way like in this Pinacolada cake. It is a butter based cake and if you bake it in a 7 inch pan , you can easily slice it into two , or bake it in a 6 inch pan for 3 layers. Which is what I have done here.

The mango mousse is a cheat ‘s mousse actually. Its basically mango whipped cream. Fresh mango puree folded into whipped cream – so good you ‘ ll want to lick it off the spatula !

The coconut is flaked or grated coconut toasted on a pan real quick. Thats it. You can actually skip this if you want.

The soaking syrup is optional – it really depends on how you like your cakes. I like to use some in this cake – I like the moist texture . But take it or leave it as you please. The cake can hold its own without it .

A cake like this ? Can definitely hold its own. Coconut and mango are a tropical treat and perfect for all your summer celebrations. Or if you are like me , any random summer Sunday .

Mango coconut cake

This Mango Coconut cake has a delicious coconut cake , filled and frosted with a luscious mango mousse with lots of mango and coconut in the layers ! Perfect summer celebration cake !

5 from 1 vote

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Ingredients

  

For the coconut cake :

• 155 grams or 1 1/4 cup all purpose flour
• 200 grams or 1 cup granulated sugar
• 113 grams or 1/2 cup unsalted butter at room temperature
• 2 eggs at room temperature
• 1/2 tsp vanilla extract or essence
• 120 ml or 1/2 cup milk at room temperature
• 3/4 cup shredded unsweetened coconut
• 1/2 tsp baking powder
• 1/4 tsp salt

For the mango mousse :

• 240 ml or 1 cup whipping cream cold
• 2 large mangoes or about 1/2 cup mango puree
• 2 tablespoons sugar optional

For the sugar syrup:

• 50 grams or 1/4 cup granulated or castor sugar
• 240 ml or 1 cup water

For the filling :

• 1/4 cup shredded coconut or coconut flakes
• 1 large mango

Instructions

 

To make the coconut cake :

• Line a 6 inch round cake pan with parchment (bottom and sides) or grease with butter and flour well. Preheat oven to 160 C or 325 F.
• Whisk together the flour, salt and baking powder. Keep aside.
• Beat or cream the butter for 3-5 minutes in a medium sized mixing bowl. Add the sugar and beat for another 3-5 minutes until light and fluffy.
• Add the eggs one by one and beat each time until well incorporated. Scrape bowl as needed.
• Add the vanilla and beat well.
• Add 1/3rd of the flour mixture and beat at slow speed until combined.
• Add half of the milk and mix . Now repeat with the second 1/3rd of the flour – remaining half of milk – last 1/3rd of flour mixture , beating well after each addition. Scrape the bowl well.
• Add the coconut and mix until well combined.
• Pour batter into the prepared pan and smooth the top. Bake at 160 c/ 325 F for 45-50 minutes
• The cake is done when the top springs back when touched , the sides come away and a toothpick inserted in the centre comes out clean. Cool in the pan for ten mins and then unmould to rest on a wire rack until completely cool.

To make the simple sugar syrup (if using ):

• Bring the sugar and water to a boil in a saucepan.
• Lower the heat and simmer for 5 -8 minutes until slightly thick.
• Take off heat and cool to room temperature before using.

To make the fillings:

• Toast the coconut in a pan over medium heat for few minutes or in a preheated oven at 180 C for 8 to 10 minutes. Stir/ mix up often to prevent burning. Let cool to room temperature
• Peel and unseed the mango. Chop into small pieces as evenly as possible.

To make the mango mousse :

• Make this when you are ready to assemble the cake ( the cake and syrup are cool and your toasted coconut is cool )
• Peel and unseed the mangoes . Put the mango flesh into a blender or food processor and blend until smooth .
• Whip up the cream to firm peaks. If your mango puree is not too sweet , and your cream is unsweetened , you can whip it with 2 tablespoons of sugar
• Add about 4 tablespoons of the puree and beat until incorporated
• Taste it and add more mango puree by in one tablespoon at a time . Keep an eye on the texture of the cream , if it seems to become looser , don't add any more puree. I used about 6 tablespoons here.
• Assemble cake immediately or refrigerate until needed.

To assemble the cake :

• Slice the cooled cake using a serrated knife into 3 layers horizontally.
• Place the first layer (bottom of cake ) on your serving plate or cake board .
• Use one third of the soaking syrup to soak the layer evenly, using a spoon or pastry brush.
• Add about 1/4 cup of the mango mousse and spread evenly.
• Spread about one tablespoon of the toasted coconut on top.
• Spread half the chopped mangoes . Make sure the coconut and mango isn't going up to the very edge , leave a thin rim on the edge free of filling.
• Place second cake layer on top. Press gently. Soak and fill as previous layer
• Place third cake layer on top. Press gently . Soak as previous layers.
• Spread about 1/4 cup of mango mousse over top.
• Spread mango mousse all around the sides with a offset spatula as smoothly as possible , covering up all the cake. It doesn't have to be perfect (crumb coat)
• Refrigerate for half hour. Then add more mousse over the top and sides of cake . Smoothen with the offset spatula as best as you can or want.
• Your cake is now ready , and you can use the remaining mousse to pipe and add some toasted coconut as garnish on top.
• Let cake chill until serving !

Notes

In the coconut cake , I have used fresh coconut, but you can use desiccated coconut . If using sweetened , adjust sugar in recipe accordingly. You can also substitute coconut milk instead of regular milk, I just prefer the regular milk better!

You can double the coconut cake recipe to make two 8 inch layers. Remaining components can remain same or be scaled up to 1.5 times if you like more frosting.

This amount of frosting gave me just enough to fill a 6 inch cake and decorate as in the pictures. Please double or go 1.5X if you want more piping .

The number of mangoes needed depends on the size and the amount of puree needed depends on the sweetness/ripeness of your mangoes.

You can use canned mango puree instead. 

Always assemble the cake when all components are at room temperature and if possible , when the mousse is freshly made.

This cake tastes best if cut after resting for a few hours , and stays good in the refrigerator for upto 5 days.

All components can be made in advance and refrigerated . You may need to rewhip the mousse for a bit before using. 

My measuring cup is 240 ml.

 

With the coconut-ness of the cake and the little bit of crunch of the toasted flakes , against the generous mango- ness of the mousse and the freshness from the chopped bits , this cake is a dessert that screams summer ! If you are not a fan of coconut , you can pair the mango frosting with my hot milk cake. Do try it before the mangoes run out of season !