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.
Servings: 8 slices
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
