This easy Mango Coconut Cake is incredibly soft, moist, and tastes like sunshine on a plate. The batter is made with mascarpone cheese, creating a rich, creamy texture. Every bite is loaded with juicy diced peaches and mango, while a generous topping of coconut flakes adds the perfect tropical touch.
Sometimes the best cake comes from throwing together left over ingredients to clean out my fridge, which happens to consist of ripe mango and peaches, and leftover mascarpone cheese from this Peaches and Cream Pie. It was also adapted from my Peach Coffee Cake but with the tropical flavor amped up.
✨ Trang’s Recipe Highlights
- TASTE: a delightful flavor of tropical fruits and coconut.
- TEXTURE: rich and creamy, with a delicate tender bite that almost melts in your mouth.
- EASE: very easy! You can make this by hand with a couple mixing bowls, a whisk and a spatula. No mixer required.
- WHY YOU’LL LOVE IT: this mango coconut cake is a versatile treat that’s easy to make and perfect for both breakfast and dessert!
Key ingredients for mango coconut cake
Jump to the recipe card for the full list of ingredients with quantity and detailed instructions showing you how to make this mango coconut cake with photos.
- Mascarpone – is a soft cheese with a mild flavor so it doesn’t contribute much to the flavor of this cake. But it is made with whole cream and has high fat content, so it does contribute to the rich creamy texture of this cake. It should be very easy to incorporate into the batter at room temperature. You can substitute cream cheese if you can’t find mascarpone, but cream cheese is not as rich and will add tanginess to your cake
- Coconut oil – is usually liquid at temperature hotter than 76°F. So if you’re baking on a hot day, no need to melt your coconut oil in the microwave, just pour out and measure. If it is a cold day and your coconut oil is solid, just melt it in the microwave. If you need to make a substitution, I recommend a flavorless oil like vegetable or canola.
- Mango and peaches – I used a mixture of half peaches and half mango because that’s what I had at the time. You can use all mango or all peaches. You can even use berries like my Mascarpone Cake with Mixed Berries, but you’ll need to reduce the amount of berries since they contain more liquid which can make the cake batter too wet.
Useful tips for baking pan
- For easy removal – I baked this cake in a 9” springform pan so I can just pop open the side to remove it without disturbing the coconut topping.
- To bake and serve – You can bake this cake in a pie dish or cast iron skillet, so you don’t have to invert the cake to remove it.
- For a typical cake pan – If you only have a regular cake pan, you can line 2 strips of parchment paper across the bottom before lining it with a round piece like I did in this Pear Almond Cake. You will be able to lift the cake out using the strips like handles.
Hungry for more?
Mango Coconut Cake Recipe
This Tropical Peach Mango Coconut Cake is like sunshine on a plate. It is the tropical version of a coffee cake that’s perfect with a cup of coconut flavor coffee and also delicious topped with ice cream for a sweet night cap.
Equipment
- 9" Springform Cake Pan
Ingredients
- 1 cup all-purpose flour, 135 g
- ⅔ cup granulated sugar, 132 g
- ½ teaspoon kosher salt
- 1 rounded teaspoon baking powder
- 8 oz mascarpone cheese, 1 small tub, room temperature, 226 g
- 2 large egg, room temperature
- 3 oz coconut oil, melted and cooled, vegetable or canola oil also works, 74 g
- ½ teaspoon vanilla extract
- ¾ cup diced mango
- ¾ cup diced peach
- ½ cup unsweetened coconut flake, sweetened coconut flakes can be substituted
Instructions
- Preheat the oven and prepare the pan – Set the oven rack in the middle of the oven and preheat to 350°F. Brush a 9” springform cake pan with melted butter or nonstick spray. Line the bottom of the cake pan with a round piece of parchment paper cut to fit and brush the top of the parchment paper with melted butter or nonstick spray as well.
- Mix together dry ingredients – In a small mixing bowl, sift together flour and baking powder. Add sugar and salt, and stir together with a whisk to distribute evenly. Set aside.1 cup all-purpose flour, ⅔ cup granulated sugar, 1 rounded teaspoon baking powder, ½ teaspoon kosher salt
- Mix together wet ingredients – In a medium mixing bowl, add room temperature mascarpone cheese, eggs, melted coconut oil, and vanilla extract; beat until smooth.8 oz mascarpone cheese, 2 large egg, 3 oz coconut oil, ½ teaspoon vanilla extract
- Combined dry and wet – Add dry ingredient mixture set aside earlier into the wet ingredient mixture. Fold with a spatula until a batter forms.
- Add the mango – Fold diced mango into the cake batter.¾ cup diced mango
- Add coconut flakes – Transfer the cake batter to the previously prepared cake pan, even out the top with a spatula. Sprinkle coconut flakes generously on top until completely covered. You may or may not use all of the coconut flakes.½ cup unsweetened coconut flake
- Bake and serve – Bake for 45 minutes until an inserted toothpick comes out clean. Remove from the oven and let cool completely on a wire rack before slicing and serving.
Notes
- Fruit options: You can use all mangoes or all peaches. A reader used mixed frozen fruits with peaches, pineapples and mangoes. You can substitute berries but I recommend reducing to 1 cup total since berries contain more liquid and can make the cake too wet. If using frozen fruits, don’t thaw.
- Mascarpone substitute: If you can’t find mascarpone, cream cheese should work as a substitute. Note that cream cheese is not as rich and will impart some tanginess to your cake.
- Other baking vessel: You can bake and serve this cake in a cast iron skillet or a pie pan. A regular cake pan will work too, you just need to line it with a couple long strips of parchment paper, like this pear almond cake, for easy removal.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 2 months.
Nutrition
Serving: 129g, Calories: 398kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Single Layer Cakes
- For another moist and fruity cake, try my Yogurt Plum Cake.
- If you want something without fruits, this Olive Oil Chocolate Cake is my go-to snack cake.
- For a simple traditional coffee cake, my Buttermilk Coffee Cake is very popular among readers!
Waiting for my โcakeโ in the oven right now
I had some mix frozen fruit ( peaches, pineapple and mangoes)
I swapped plain yogurt for the mascarpone and I added 1/4 more of flour
I rinsed the fruit with warm water to semi thaw them then diced small
I reserved a part of the flower mixture to coat the fruit so will not sink down to the plate
Then mixed all ingredients and pour the batter in the glass pie pan, smells Devine, canโt wait to try them
Hope you like this cake Irina!
Very nice recipe. Simple but rewarding. I used all mango and added a few slivered almonds with the coconut topping.
Thank you for sharing.
Glad to hear you enjoyed it Andrea!
Hi there would I be able to use cream cheese in this recipe – and if so is the quantity the same as the mascarpone cheese?
Yes, you can use the same amount of cream cheese for substitution.
I love a cake I can eat for breakfast! Yum. These tropical flavours look amazing