Mango Coconut Cake Recipe

This Mango Coconut Cake is a tropical-inspired treat that’s like a mini vacation on a plate. With chewy coconut flakes, fresh mango purée, and a tangy passionfruit glaze, this cake is a perfect balance of moisture, lightness, and refreshing tropical flavors. It’s a great choice for a summer dessert or when you want to impress guests with something a little different and delicious!

Why You’ll Love This Recipe

This cake is the perfect tropical delight, combining the richness of coconut with the sweetness of mango and the tartness of passionfruit. The moist, fluffy texture of the cake is complemented by the sticky glaze that adds just the right amount of tangy sweetness. It’s an easy recipe that’s guaranteed to be a hit, whether you’re serving it at a summer party, family gathering, or just as a treat to enjoy at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 230 g all-purpose flour

• 100 g desiccated coconut

• 2 teaspoons baking powder

• 50 g brown sugar

• 100 g butter, melted

• 80 ml honey

• 350 g mango, pureed flesh (see note 1)

• 2 eggs (see note 4)

For the Passionfruit Glaze:

• 170 g passionfruit pulp

• 1 teaspoon cornflour

• 1 tablespoon water

Directions

1. Preheat the oven:

Preheat your oven to 180°C (fan-forced) and grease a 25 cm (10-inch) bundt cake tin thoroughly (see note 2).

2. Prepare the dry ingredients:

In a medium bowl, combine the flour, coconut, baking powder, sugar, and salt. Stir to combine and set aside.

3. Prepare the wet ingredients:

In another bowl, mix the melted butter, honey, mango purée, and eggs until fully combined.

4. Mix the cake batter:

Add the wet ingredients to the dry ingredients and mix until you have a smooth batter.

5. Bake the cake:

Pour the batter into the prepared bundt tin. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean and the cake is golden brown.

6. Cool the cake:

Allow the cake to cool in the tin for 15 minutes before inverting it onto a wire rack to finish cooling.

7. Prepare the passionfruit glaze:

Place the passionfruit pulp in a small saucepan over medium-high heat.
Make a slurry by mixing the cornflour and water, then add it to the passionfruit, stirring well.
Allow the mixture to cook for a few minutes until it thickens.
Remove from the heat and let it cool before using.

8. Glaze the cake:

Once the cake is completely cool, drizzle the passionfruit glaze over the top. Serve immediately and enjoy!

Servings and Timing

• Servings: 8 slices

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

Variations

• Use frozen mango: If fresh mango isn’t available, frozen mango chunks work just as well to make the mango purée.

• Add toppings: Serve with whipped cream, yogurt, or thick custard for added richness, or a fresh fruit salsa for a refreshing contrast.

• Vegan version: Use a plant-based butter substitute and replace the honey with maple syrup or agave nectar for a vegan option.

Storage/Reheating

• Storage: Store leftover cake (covered) at room temperature for up to 5 days. However, the passionfruit glaze is best enjoyed within a couple of days as it may become syrupy.

• Reheating: To enjoy the cake warm, reheat individual slices in the microwave for 15-20 seconds.

FAQs

1. Can I use a different type of fruit for the glaze?

Yes, you can substitute the passionfruit with other tropical fruits like guava, mango, or even citrus for a different flavor.

2. How do I know when the cake is done baking?

Check for doneness by inserting a skewer into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.

3. Can I make this cake without a bundt tin?

Yes, you can use a regular round or square cake tin. Just adjust the baking time accordingly.

4. How can I make this cake more coconut-flavored?

Add extra desiccated coconut to the batter or use coconut milk in place of some of the honey for more coconut flavor.

5. Can I freeze this cake?

Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil, and thaw it at room temperature before serving.

Conclusion

This Mango Coconut Cake is a tropical dream come true with its rich, coconut-flavored cake and tangy passionfruit glaze. It’s perfect for any occasion, whether you’re hosting a summer gathering or simply indulging in a sweet treat. The flavors are refreshing, the texture is moist and fluffy, and the glaze adds just the right amount of sweetness to finish it off. Enjoy this delightful dessert that brings the taste of the tropics to your kitchen!