Mango Coconut Cake Recipe

Name: Mango Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup (2 sticks) butter, softened; 1 2/3 cups granulated sugar; 1 tsp coconut extract; 4 None eggs; 2/3 cup mango puree; 2 cups flaked coconut; 3 cups self-rising flour; None None FOR THE COCONUT FROSTING; 1 None egg white; 1 2/3 cups powdered sugar; 2 tsp mango puree; 2/3 cup flaked coconut

Servings: persons

1 cup (2 sticks) butter, softened
1 2/3 cups granulated sugar
1 tsp coconut extract
4 None eggs
2/3 cup mango puree
2 cups flaked coconut
3 cups self-rising flour
None None FOR THE COCONUT FROSTING
1 None egg white
1 2/3 cups powdered sugar
2 tsp mango puree
2/3 cup flaked coconut

1
Preheat the oven to 350u00b0F. Grease deep 9-inch round cake pan; line bottom with parchment paper.
2
Beat butter, granulated sugar and coconut extract in large bowl with electric mixer until combined. Add eggs, one at a time, beating well after each addition.
3
Using wooden spoon, stir in mango puree and coconut. Fold in flour. Spread mixture into prepared pan.
4
Bake about 1 1/4 hours until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5
For the coconut frosting, beat egg white in medium bowl with electric mixer until foamy. Gradually beat in powdered sugar, 1 tablespoon at a time. Using a fork, stir in mango puree and coconut. Cover frosting with plastic wrap until required, pressing plastic directly onto surface.
6
Spread top of cooled cake with coconut frosting.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup (2 sticks) butter, softened, 1 2/3 cups granulated sugar, 1 tsp coconut extract, 4 None eggs, and more.

Yes, Mango Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Coconut Cake

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