Mango Coconut Cake is a moist and tropical dessert that combines the flavors of ripe mango and creamy coconut. This delightful cake is perfect for summer gatherings or any occasion where you want to bring a taste of the tropics!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1 cup ripe mango (pureed; about 1 large mango)

For the Coconut Frosting:

• 1/2 cup unsalted butter (softened)
• 2 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut (sweetened or unsweetened, toasted if desired)

For Garnish (Optional):

• Fresh mango slices
• Toasted coconut flakes

Timing

Making Mango Coconut Cake takes about 20 minutes for preparation and 25-30 minutes for baking, plus cooling time.

Instructions

Step 1: Prepare the Cake Batter

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mango puree.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined and smooth.

Step 2: Bake the Cake

1. Pour Batter: Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Frosting

1. Beat Butter: In a mixing bowl, beat the softened butter until creamy.
2. Add Sugar and Coconut Milk: Gradually add the powdered sugar and coconut milk, mixing until smooth and fluffy. Stir in the vanilla extract and shredded coconut.

Step 4: Assemble the Cake

1. Frost the Cake: Once the cake is completely cool, spread the coconut frosting evenly over the top and sides of the cake.
2. Garnish: If desired, decorate with fresh mango slices and toasted coconut flakes.

Step 5: Serve

1. Slice and Enjoy: Cut the cake into slices and serve. Enjoy the tropical flavors of this delicious Mango Coconut Cake!

Nutritional Information

Here’s a quick overview of the nutritional content of Mango Coconut Cake (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	320
Protein	3g
Fat	15g
Carbohydrates	45g
Fiber	1g
Sugar	25g

Tips for Customization

• Add Lime Zest: Incorporate lime zest into the batter or frosting for a zesty twist.
• Use Different Fruits: Substitute mango with other tropical fruits like pineapple or passion fruit for a different flavor.
• Make it Gluten-Free: Use a gluten-free flour blend to make the cake suitable for gluten-sensitive guests.

Conclusion

Mango Coconut Cake is a deliciously moist and flavorful dessert that brings a taste of the tropics to your table. Perfect for celebrations or casual gatherings, this cake is sure to impress with its vibrant flavors and beautiful presentation. Enjoy this delightful recipe!