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.
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 left over mascarpone cheese from last week Peaches and Cream Pie. That was how this delicious Tropical Peach Mango Coconut Cake was born. It was also adapted from my Peach Coffee Cake but with a tropical twist.
Tropical Peach Mango Coconut Cake Recipe Tips and Tricks
- Mascarpone is a soft cheese, so once it softens at room temperature, it is very easy to incorporate into the batter. You can even skip the stand mixer and just use a hand whisk for this recipe.
- 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.
- I bake this cake in a 9” spring form pan so I can easily remove it. You can use any 9” cake pan, pie dish, cast iron skillet, anything that you can bake and serve in since you don’t want to invert the cake to remove it.
I love an easy recipe that can double as breakfast and dessert, and this Tropical Peach Mango Coconut Cake is it! It is dense but extremely moist and soft thanks to the mascarpone and the oodles of fresh fruits. It can work as a tropical version of a coffee cake when paired with a cup of morning coffee. Or you can serve it up after dinner with ice cream for a sweet night cap. Enjoy!
More Easy Bake and Serve Cakes
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
📖 Recipe card
Tropical Peach Mango Coconut Cake
Ingredients
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 rounded teaspoon baking powder
- 8 oz mascarpone cheese
- 2 large egg
- 3 oz coconut oil
- ½ teaspoon vanilla extract
- ¾ cup ripe peach - diced
- ¾ cup ripe mango - diced
- ⅓ - ½ cup unsweetened coconut flake
Instructions
- Allow the mascarpone to soften at room temperature. Also leave the eggs out to come to room temperature.
- Preheat oven to 350°F.
- In a small bowl, measure out flour, sugar, salt, and baking powder, mix together thoroughly with a whisk and set aside.
- Melt the coconut oil in a microwave safe bowl for 20-30 seconds, if it is not already liquid, and let cool.
- Brush a 9” cake pan or cast iron skillet with some melted butter or nonstick spray. Cut out a piece of parchment paper to fit the bottom of the pan, line the cake pan and brush the top of the parchment paper with some butter or nonstick spray as well.
- Add mascarpone cheese, egg, the coconut oil, and vanilla extract to a medium mixing bowl and whisk until smooth.
- Combine the dry ingredients into the wet ingredients with a spatula.
- Fold in all the diced peach and mango.
- Pour into prepared pan, sprinkle coconut flake on top until completely covered.
- Bake for 45 minutes until an inserted toothpick comes out clean.
- Let cool on a wire rack completely before slicing.
Nutrition
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Waiting for my “cake” 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, can’t 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