Fresh mangoes don't stick around for long in my kitchen. Most of them end up in this Mango Coconut Cake.
Made with fresh mango purée, chewy coconut flakes and a sweet-tart passionfruit glaze, this cake is light enough for summer but satisfying enough to make all year round. It's the kind of cake that feels a little special without being complicated.
★★★★★
"The cake was beautiful and so tasty. Thank you for sharing such a wonderful mango and coconut cake recipe it was a pleasure!" - Emily
Table of Contents
Recipe Snapshot
- What it is: A light mango coconut bundt cake made with fresh mango purée, chewy coconut flakes and finished with a sweet-tart passionfruit glaze.
- Why you'll love it: One bowl, no mixer, stays moist for days and looks like you spent far more effort than you actually did.
- How to make it: Whisk the batter together in one bowl, bake until golden, then drizzle over the passionfruit glaze once cooled.
🥭 Related: see my mango popsicles for more summer tropical goodness.
Ingredients
These are the ingredients that give this mango coconut cake its flavour and texture. The remaining ingredients are everyday baking staples you'll likely already have on hand.
- Flour: I've made this cake with both plain (all-purpose) flour and spelt flour, with excellent results. Use whichever you have on hand, or a combination of the two for a slightly nuttier flavour.
- Mangoes: Fresh, ripe mangoes give this cake its natural sweetness and tropical flavour. If fresh mangoes aren't in season, thawed frozen mango works well once puréed.
- Desiccated Coconut: Desiccated coconut gives the cake its signature texture and flavour. Coconut flakes can be used instead, although the crumb will be slightly more rustic.
- Passionfruit: The passionfruit glaze adds a bright, tangy finish that balances the sweetness of the cake. Fresh passionfruit is wonderful when available, but good-quality canned passionfruit pulp works just as well.
- Honey: Honey adds moisture and a gentle floral sweetness. You can substitute maple syrup or agave if you prefer, although the flavour will be slightly different.
How to make this Mango Coconut Cake
Whisk together the wet ingredients
Combine the mango purée, melted butter, honey and eggs until smooth.
Fold in the dry ingredients
Add the flour mixture and stir gently until no dry pockets remain.
Bake until golden
Pour into the prepared bundt tin and bake until a skewer inserted into the centre comes out clean.
Drizzle with passionfruit glaze
Cool completely before drizzling over the passionfruit glaze.
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Peter's Tips
- Grease every nook of the bundt tin. Bundt cakes love sticking to decorative tins, so don't rush this step.
- Use ripe mangoes. Soft, fragrant mangoes give the cake the best flavour and colour.
- Bring the eggs to room temperature. They combine more easily with the melted butter for a smoother batter.
- Wait before glazing. Let the cake cool completely and drizzle over the passionfruit glaze just before serving for the freshest finish.
Serving suggestions
- Serve with vanilla ice cream, whipped cream or thick Greek yogurt.
- Garnish with fresh mango slices and passionfruit pulp for an extra burst of tropical flavour.
Storage
- Store the cake in an airtight container or under a cake dome at room temperature for up to 4 days.
- If you've already added the passionfruit glaze, it's best enjoyed within 2 days, as the glaze gradually softens the surface of the cake.
- The unglazed cake also freezes well for up to 3 months. Thaw at room temperature before glazing and serving.
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📖 Recipe
Mango Coconut Cake
Video
Conversions
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
- Preheat your oven to 180 deg C (fan-forced) (350 F) and grease a 25cm (10 inch) bundt cake tin. (see note 2)
- In a medium bowl, combine the flour, coconut, baking powder, sugar and salt. Stir to combine thoroughly and set aside.
- In another bowl, combine the melted butter, honey, mango, and eggs. Stir well, ensuring it is all mixed.
- Combine the wet and dry ingredients and mix well until you have a batter.
- Pour the mixture into the prepared bundt tin.
- 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:
- Place the passionfruit pulp in a small saucepan over medium-high heat.
- Make a slurry by mixing the cornflour and water, then add it to the passionfruit, stirring to incorporate.
- Allow it to cook for a few mins before it thickens.
- Remove from the heat and allow to cool before using.
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Peter's Tips
- 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
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was originally published in February 2015, but was republished with new content in July 2026.
Rosa says
A heavenly cake. Marvellous flavours and texture.
Cheers,
Rosa
Tori Cooper says
I totally do the same thing when ingredients start piling up and going bad. I love how you chose to use these. This cake looks and sounds as perfect as if you planned it!
citrusandcandy says
Ugh the beauty of it!! *googly eyes*
Abby | Lace & Lilacs says
Oh my goodness. This cake is stunning!! What perfect photos.
Alison Borgas says
I just love mix and stir cake recipes! But if I had just thrown everything together like that, it sure as hell wouldn't look so delicious as this does! 😉
Sara (Belly Rumbles) says
I am really not a creative soul when it comes to the bits and pieces dying in my fridge. This looks awesome and the best use I have seen for a can of passionfruit pulp. BTW, I happen to have some in my pantry too and probably can't use the jet lagged excuse :p
john | heneedsfood says
I love a bit of a pantry/fridge spring clean. And you know what? I also have a tin of passionfruit pulp in the back of the pantry. I don't even know how it got there!
AmandaChewTown says
Mango and Coconut are your toothsome go to flavours this summer... and I love it!
Nagi | RecipeTin Eats says
I'm finally here! Amanda has been talking about you from the minute I met her and I kept meaning to come and "discover" your blog. I'm losing myself in your gorgeous photos and food. I can see why she idolises you so much. Your talent is incredible. 🙂
Emily says
The cake was beautiful and so tasty. Thank you for sharing such a wonderful mango and coconut cake recipe it was a pleasure! ...
Chantal says
A great recipe! I used ananas instead of mango and a round 24cm tin (no bundt), baked the cake for 30 minutes and it turned delicious. So soft and tasty!
Peter G says
Wow! What a great idea to use pineapple. Bravo! Sounds amazing.
Peter says
mango coconut cake with passionfruit glaze, Iloved it but the family all thought it to tangy/ zestfull, maybe needs a little tweeking
Amy says
For those of us in the US still stuck with the imperial system, the baking temp would be 350°F on convection setting (fan forced). This alternate is given in the detailed step by step instructions but not in the "recipe/print" section
Peter G says
Thanks Amy - I've now adjusted it.