Soft and fluffy coconut cake layers sandwiching homemade mango curd topped with creamy coconut buttercream—this mango coconut cake is a paradise of tropical flavors!
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Hello hello! And greetings from Bora Bora!
Just kidding. I’m still in Phoenix. I’m one of those people who every year says I’m taking a REAL vacation next year, then neglects to plan that vacation. And I end up sitting on the couch in my bathing suit looking at pictures of the beach. #truelife
But you know what? It’s fine because I have this coconut mango cake.
It’s basically a tropical vacation on a plate. And the cake baking process doesn’t require finding a reliable dog sitter. Win win!
All that’s required for this delicious dessert are a few cake pans and the ability not to eat all the coconut buttercream before it makes it onto the cake.
Why you’ll love this mango coconut cake:
- The filling is an incredible homemade mango curd
- You don’t need a stand mixer!
- It’s a fun twist on the standard coconut layer cake
How to make mango curd
For this cake you’ll start by making mango curd. Making mango curd is similar to making lemon curd but I have some step by step photos in case you’ve never made your own fruit curd before.
You’ll start by pureeing frozen mango in a food processor.It won’t get completely smooth at first—that’s fine. Measure the puree because you want a 1/2 cup. If you don’t have a full 1/2 cup, add more mango.
Then you’ll add lemon juice and sugar and puree again—at this point it should be completely smooth.
Pour the puree into a saucepan and whisk in eggs, then add some unsalted butter. Cook until thickened.
It will take 6 to 8 minutes to thicken; you’ll know it’s properly thickened when it clings to the back of a wooden spoon and you can run your finger through it—just like the pic below!
At this point, pour the curd through a fine mesh sieve into a mixing bowl. Press plastic wrap directly on top of the curd (to prevent it from forming a skin) and refrigerate until chilled.
You can make the curd up to several days ahead and keep it stored in the fridge in an airtight until you’re ready to use it.
Coconut cake layers
The coconut cake layers are very straightforward to whip together.
Cream the butter, sugar, and cream of coconut together in a large mixing bowl.
Note: cream of coconut and coconut cream are not the same thing and one cannot be substituted for the other. Cream of coconut has added sugar; you can typically find it at liquors stores. I use the brand Coco Lopez.
Beat in the eggs, vanilla, and coconut extract, then the milk.
Slowly add the dry ingredients and mix until the flour is just incorporated, then scrape down the sides and bottom of the bowl to make sure there aren’t any pockets of flour left. Don’t over-mix once you add the flour or your cake will end up more like bread than like cake!
Pour the batter into three 8-inch cake pans and bake.
Assembling your mango coconut cake
Assembling this mango coconut cake is just like assembling any layer cake, with one exception: when you add the mango curd, don’t spread it all the way to the edge!
Start with a cake layer, top it with some frosting, then top with a 1/4 cup of mango curd. If you spread the curd to the edge, it will seep out into the frosting when you frost your cake.
After you frost the cake, decorate however you’ll like. If your cake frosting skills aren’t great, then covering a cake with something like coconut (or sprinkles or cookie crumbs) is a fantastic way to hide the frosting’s imperfections.
I used 1 cup of toasted coconut to cover just the bottom of the cake but you could certainly use more in order to cover the entire cake. Three cups should be enough for the whole thing.
Baker’s tip: To toast the coconut, spread it into a thin, even layer on a large rimmed baking sheet and toast at 350 degrees for 4 to 5 minutes, stirring a few times. If it isn’t sufficiently brown after 5 minutes, continue toasting it but WATCH CAREFULLY because coconut burns really quickly.
Variations
- Substitute lemon curd (homemade or store bought) or any other kind of fruit curd for the mango curd to make lemon coconut cake. My friend Dawn has an awesome lemon curd tutorial if you go that route.
- Cover the cake in un-toasted flaked coconut. Toasted coconut adds nice color and texture but to simplify things just skip the toasting step.
So what are you waiting for? If you’re in need of a vacation (or if you just want a slice of delicious cake) then I suggest making yourself a mango coconut cake. You’ll love it (almost) as much as I’d love to be on a tropical island right now!
Did you make this mango coconut cake? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see! Then like IBK on Facebook and follow on Pinterest for more delicious recipes.
- 3/4 cup to 1 cup chopped frozen mango defrosted and drained
- 1 tablespoon lemon juice
- 1/2 cup sugar
- 3 large eggs
- 6 tablespoons unsalted butter cut into cubes
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 3/4 cups granulated sugar
- 1 cup cream of coconut (do NOT use coconut cream**)
- 4 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup whole milk at room temperature
- 1 cup unsalted butter at room temperature
- 2 tablespoons cream of coconut
- 2 to 4 tablespoons whole milk or heavy cream as needed
- 1/2 teaspoon coconut extract
- 1/4 teaspoon salt
- 3 1/2 to 4 cups powdered sugar
- 1 cup toasted flaked coconut for garnish if desired+
- Process 3/4 cup of the mango in a food processor until it’s as smooth as you can get it. Measure to ensure you have 1/2 cup of puree; if not, add more mango.
- Add the sugar and lemon juice and process until completely smooth.
- Whisk the puree and the eggs together in a heavy medium saucepan. Set the pan over medium-low heat and stir in the butter.
- Cook the mixture, stirring frequently, until the curd is thick enough to coat the back of a spoon, about 6 to 8 minutes.
- Pour the curd through a fine mesh sieve into a medium mixing bowl. Cover the bowl with plastic wrap, pressing the wrap onto the top of the curd (this will prevent a skin from forming).
- Cool the curd to room temperature, then refrigerate until well chilled, at least 2 hours. (You can make the curd up to 2 days ahead.)
- Preheat the oven to 375 degrees. Spray 3 8-inch round baking pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and set pans aside.
- Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl.
- Combine the butter, sugar, and cream of coconut in a large mixing bowl and beat with an electric mixer set to medium until fluffy.
- Beat in the eggs, vanilla, and coconut extract. Scrape down the sides and bottom of the bowl and add the milk, then beat on medium until well combined.
- Turn mixer to low and slowly beat in the dry ingredients until just incorporated. Scrape the sides and bottom of the bowl again to ensure all of the flour is mixed in.
- Divide the batter between the prepared pans and bake for 30 to 35 minutes, until a cake tester inserted into the center of the cakes comes out clean.
- Cool cake layers in pans for 20 minutes, then run a knife around the edge of the cake and carefully invert onto wire racks to cool completely before filling and frosting.
- In a stand mixer fitted with the whisk attachment, beat the butter on medium until very smooth. (You can use an electric mixer and a large mixing bowl in place of the stand mixer, if desired.)
- Add the cream of coconut, 2 tablespoons of milk, the coconut extract, and the salt and beat 1 minute more.
- Add 4 1/2 cups of powdered sugar and mix on low speed until combined. Turn mixer to medium and beat until very smooth. If frosting is too thick, add additional milk or cream. If it’s too thin add additional powdered sugar.
- If your cake layers have domed, use a long serrated knife to trim them.
- Place one layer on a cake stand or cardboard cake circle and spread a thin layer of frosting over the top.
- Top with a 1/4 cup of mango curd, spreading into an even layer—do NOT go all the way to the edge.
- Top with a second cake layer and repeat the frosting and filling process. Top with the final cake layer. Refrigerate cake for 20 minutes, or until frosting is set and the cake layers don’t jiggle when you tap the cake.
- Frost the cake with the remaining frosting and top with additional mango curd. Again, DON’T GO ALL THE WAY TO THE EDGE or your curd will spill down the sides.
- Press toasted coconut into the sides of the cake if desired.
- Alternatively, you can just cover the whole cake with toasted coconut and save the remaining mango curd to snack on. Refrigerate to set the frosting, then serve.
*You may need a little more mango to get a 1/2 cup of puree.
** Cream of coconut and coconut cream are not the same thing and one cannot be substituted for the other. Cream of coconut has added sugar; you can typically find it at liquors stores. I use the brand Coco Lopez.
+To toast the coconut, spread it into an even, thin, layer on a large rimmed baking sheet and toast at 350 degrees for 4 to 5 minutes, stirring a few times. If it isn’t sufficiently brown after 5 minutes, continue toasting it but WATCH CAREFULLY because coconut burns really quickly.
Cake layers adapted from My Mama Made That
Mango curd adapted from Food Network
Ashika | Gardening Foodie says
Kelsie, this cake looks just so beautiful and summery…and that mango curd topping…just loving it 🙂
Kelsie says
Thank you, Ashika!
Maria | kitchenathoskins says
You had me at Bora Bora!!! Been on my wish list for a while too, but these bars will totally take my mind off that. This cake has my name written all over it Kelsie. Looks so pretty too 🙂
Kelsie says
Thank you, Maria!
Marissa says
You are too funny! “And I end up sitting on the couch in my bathing suit looking at pictures of the beach…”
But what you have here is a tropical vacation in a cake! Mango curd and coconut buttercream!? I’m drooling over here…
Kelsie says
Haha! Thanks, Marissa!
Ben|Havocinthekitchen says
I’ve just googled the weather in Phoenix and Bora Bora, and the situation on the island is much better than in your area (and even in our). Kelsie, you should take a vacation right now as I even cannot imagine how do you deal with this heat. Not to mention your baking adventures! And this cake looks and sounds so delicious – that’s a quintessence of tropical flavors in a dessert for me. Awesome!
Kelsie says
Haha! The heat can get pretty brutal :). Thanks, Ben!
John / Kitchen Riffs says
I’m actually going to Bora Bora later this year! I should make this cake to get prepared — it IS a tropical vacation on a plate. Love mango. And coconut. So I’ll love this, right? Right!
Kelsie says
What? I’m so jealous! Have tons of fun!
Cheyanne @ No Spoon Necessary says
LOL! Guuuuuurl, we have never been on a proper vacation either. I kid you not, we never even had a honeymoon. *Sigh*. You and I should take a vacation together! We would just need to hire a vacation planner and someone to pack our bags.. because I’m not really into either of those things. 😉 IRL, we should probably just eat slice after slice of this tropical deliciousness, because maybe real life vacations are over-rated? (They probably aren’t, but let’s go with that) . But, in all honesty, this cake looks insane! LOVING the mango curd and coconut buttercream! Talk about a scrumptious pairing! Pinning! Cheers
Kelsie says
UM yes. We’re totally doing this! And we can call our meals research so it’ll be educational :). Thanks, Chey! PS, TAKE A HONEYMOON already!
Neha says
That’s one beautiful cake Kelsie! I absolutely adore mango and coconut together. So tropical. Spare me a huge slice please! 😉
Kelsie says
Thank you, Neha!
Carlee says
If you can’t actually be in the tropics, taking your taste buds there is the next best thing! This looks so good!
Kelsie says
Thank you, Carlee!
Shashi at SavorySpin says
IMO coconut mango cake > beach trip anyday! You aren’t kidding about how hard it is to find a good dog sitter – so much easier to whip up this luscious beauty AND so much much more easier to EAT IT! I’ve never made fruit curd before, but I’d love to give it a try so I could enjoy this! Wow – pillowy soft coconut layer + luscious mango curd + coconut frosting = me weak in the knees!
Kelsie says
Definitely try fruit curd. It’s addictive! Thank you, Shashi!
2pots2cook says
Oh yes ! With you all the way ! Thank you and enjoy the day !
Kelsie says
Thank you!
Thao @ In Good Flavor says
That cream of coconut is a wonderful thing! I just want to slurp it up by the spoonful! This cake is beautiful and I love the flavor combination!1 I could literally eat the whole thing by myself! 😍😋
Kelsie says
Thank you, Thao!
Leanne | Crumb Top Baking says
I feel like I’m a tropical vacation just looking at this beautiful dessert! It seriously looks luscious and refreshing. And I bet the lemon curd would be perfect in this too! Of course, I love anything coconut, so you pretty much had me at coconut! Have a great week Kelsie!
Kelsie says
Awwww thank you, Leanne!
Laura says
Kelsie – this cake sounds so so lovely I could also imagine being in Bora Bora. I may have to eat a slice a day for 14 days to feel like I’m on a 2-week vacation to Bora bora. And mango curd looks and sounds like somehthing I have to make. I’ll be making this cake, no doubt! Pinning and thanks for the recipe!
Kelsie says
Thank you, Laura! A slice every day for a couple weeks sounds pretty good to me 🙂
annie@ciaochowbambina says
Well….if there were ever a cake that made you feel like you were on vacation – this is it!! fantastic flavors here, my friend!
Kelsie says
Thank you, Annie!
Kelly Lynns Sweets and Treats says
You always make the prettiest cakes Kelsie!! I too am stuck in Modesto after failing to plan a summer get away hehehe. Oh well. At least we have cake! And mango curd!! Yummmm.
Kelsie says
Thank you, Kelly!
Kim Lange says
I do the same thing Kelsie! Bora Bora will have to wait if I get a piece of this luscious cake though! YUM!!! I can handle that!! 🙂
Happy Monday and Pinning!!
Kelsie says
Haha! Thanks, Kim!
Milena says
Tropical paradise on a plate sounds just right! Or Bora Bora cake:) This cake looks reaally promising. I love mango AND coconut and together they seem even more appealing. Love the mango custard, something I definitely should try asap. Pinned!
Kelsie says
Ooohhh I’m calling this Bora Bora cake from now on :). Thank you, Milena!
Mary Ann | The Beach House Kitchen says
I’m in love Kelsie! That combo of mango and coconut is totally fabulous! Love that layer of mango curd on top!
Kelsie says
Thank you, Mary Ann!
Dawn - Girl Heart Food says
Haha! This is a good substitute for a beach vacation if you ask me! Love all kinds of curds, but have never made one with mango before. I bet it is heavenly paired with coconut in this beautiful cake! Thanks so much for the lemon curd shot out, my friend 🙂 Have a wonderful week!
Kelsie says
Thank you, Dawn! Your post is AWESOME!
David @ Spiced says
This sounds like my kind of recipe, Kelsie! Although, truth be told, I don’t bake with mango that much. I have no idea why not because it is delicious. That needs to be fixed. And it needs to be fixed in the form of this cake showing up on my plate! I love the flavor combination here, and I can almost imagine eating this one on a remote beach somewhere…either that or on my couch. 🙂
Kelsie says
I don’t bake with mango much either and I’m wondering why. . .Thanks, David!