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4.9 from 42 votes

Mango Coconut Cake

This tropical-inspired Mango Coconut Cake is like summer vacation on a plate. Made with chewy coconut flakes, fresh mango purée, and a sticky sweet-tart passionfruit glaze - this cake has it all. It's moist, light, refreshing, and delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 serves
Calories: 405 kcal
Course: Dessert
Cuisine: International

Ingredients

  • 230 g all-purpose flour
  • 100 g desiccated coconut
  • 2 teaspoon 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 only
  • 1 teaspoon cornflour
  • 1 tablespoon water

Instructions

    Cup of Yum
  1. Preheat your oven to 180 deg C (fan-forced) and grease a 25cm (10 inch) bundt cake tin. (see note 2)
  2. In a medium bowl, combine the flour, coconut, baking powder, sugar and salt. Stir to combine thoroughly and set aside.
  3. In another bowl, combine the melted butter, honey, mango, and eggs. Stir well, ensuring it is all mixed.
  4. Combine the wet and dry ingredients and mix well until you have a batter.
  5. Pour the mixture into the prepared bundt tin.
  6. Bake in the oven for 35-40 mins until a skewer inserted comes out clean and the cake is golden brown. Allow to cool for 15 minutes before inverting onto a wire rack to finish cooling. Drizzle the entire cake with the passionfruit glaze and enjoy! (see note 3)
For the Passionfruit Glaze:
  1. Place the passionfruit pulp in a small saucepan over medium-high heat.
  2. Make a slurry by mixing the cornflour and water, then add it to the passionfruit, stirring to incorporate.
  3. Allow it to cook for a few mins before it thickens.
  4. Remove from the heat and allow to cool before using.

Notes

  • Serving Ideas
  • I used fresh ripe mangoes for this recipe. Frozen mango chunks can easily be substituted for making the mango purée.
  • Grease your baking tin. The more elaborate your bundt cake tin is, the more nooks and crannies it has for the cake to stick to! Make sure you go over every crease and grease it thoroughly.
  • Only glaze when you're ready to serve. This yummy mango coconut cake should last (covered) on the counter for up to 5 days. Still, the passionfruit glaze can end up getting a little syrupy. I recommend eating the glazed cake within a day or two for the best results.
  • Let your eggs come to room temp. Egg yolks are easier to break when they are warmer, making them easier to incorporate into the batter without over-mixing. Cold eggs can also cause the melted butter to seize, resulting in a lumpy batter.
  • Serve with whipped cream, yogurt, thick custard ice cream or creme fraiche.
  • Serve with a fruit "salsa" containing mango pieces or mango slices.

Nutrition Information

Serving 1slice Calories 405kcal (20%) Carbohydrates 51g (17%) Protein 7g (14%) Fat 21g (32%) Saturated Fat 14g (70%)

Nutrition Facts

Serving: 8serves

Amount Per Serving

Calories 405

% Daily Value*

Serving 1slice
Calories 405kcal 20%
Carbohydrates 51g 17%
Protein 7g 14%
Fat 21g 32%
Saturated Fat 14g 70%

* Percent Daily Values are based on a 2,000 calorie diet.