Mango Coconut Cake

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This tropical-inspired Mango Coconut Cake is like summer vacation on a plate. Made with chewy coconut flakes, fresh mango purée, and a sticky sweet-tart passionfruit glaze - this cake has it all. It's moist, light, refreshing, and delicious!

overhead shot of a slice of mango coconut cake taken out of the bundt ring and placed on a separate white plate.

CONTENTS

Why you'll love this recipe
Ingredients and substitutions
How to make this recipe
Expert tips
Variations
Serving suggestions
FAQs
Related recipes
📋 Recipe

Why you'll love this recipe

It's a great way to use up leftover ingredients. I always have leftover ingredients in my pantry and fridge. I've been on a real fruit kick lately, and I had a few overripe mangoes that needed salvaging. I also had a mostly empty packet of desiccated coconut, plus a half-empty can of passionfruit syrup. The first thing that came to mind was cake, so I leaned in.
It's the perfect dessert or afternoon treat. This summery mango coconut bundt cake resulted from experimenting in the kitchen. And let me tell you - it's one of the best cakes I've created! Somewhat similar to my happy, healthy olive oil cake, it is moist, tender, and perfect for an after-dinner dessert or as a pair with my afternoon tea.
It doesn't need to be refrigerated. I appreciate that this cake is built for storing on your countertop under a cloche - it looks pretty impressive if you have any unannounced guests! It also means that I don't have to play refrigerator Tetris, which is always a bonus.
It looks beautiful. I'm also a fan of the built-in decoration from making this cake in a bundt pan. The signature fluting makes it look super fancy. Still, I would definitely categorise this easy dessert recipe as an "everyday" cake.
It's easy to prepare. This simple mango coconut cake recipe takes about 10 minutes of active work and requires zero electrical appliances. The whole thing can be made with just a bowl, a whisk, and a little determination! (no mixer required!). If you love easy cakes - try my raspberry almond cake for further inspiration.

🥭 Related: see my mango popsicles for more summer tropical goodness.

Ingredients and substitutions

This bright, cheery coconut mango cake is a real winner of hearts. But, of course, it doesn't hurt that the ingredient list is relatively short. So here's everything you'll need:

ingredients for making mango coconut cake measured out into bowls.

Flour - I have used both spelt flour and regular all-purpose flour for this tropical cake with excellent results. Feel free to use them interchangeably or use a mix of both. Alternatively, use cake flour for an even better result.
Desiccated Coconut - It is more finely processed and drier than coconut flakes for those unfamiliar with desiccated coconut. Feel free to use either here; just note that many brands of coconut flakes are sweetened, so you may want to cut back on the honey by a few tablespoons if so. You can also sub with raw shredded coconut if you prefer.
Baking Powder - PSA: baking powder begins to act as soon as it touches the liquid, so be sure to only make the batter when you're ready to bake.
Brown Sugar - Either light or dark will work; dark has a higher molasses content, which will result in a deeper caramel flavour. You can definitely sub in granulated sugar or caster sugar if you prefer.
Butter - I used unsalted butter here. Feel free to use salted butter or opt for a vegan butter substitute or coconut oil instead.
Honey - Feel free to swap in maple or agave nectar.
Mango - I used fresh ripe mangoes for this recipe. Frozen mango chunks can easily be substituted for making the mango purée.
Eggs - When making cakes, it's generally recommended to allow the eggs to come to room temperature for easier incorporation. This will prevent you from over-mixing the batter, resulting in a tough cake.
Passionfruit Pulp - Feel free to use fresh or canned here. I almost always have a can of passionfruit syrup with pulp in the pantry if I can't find the fresh stuff.
Cornflour - Also known as cornstarch in the US, is an excellent thickener for making a passionfruit glaze. If corn is not part of your diet, feel free to swap in an equivalent amount of arrowroot powder or double the amount of tapioca powder.

How to make this recipe

steps 1 and 2 of making coconut mango cake - preparing the bundt tin with butter, and mixing the dry ingredients together.

Step 1: Preheat your oven to 180 deg C (350 F) and grease a 25cm bundt cake tin.
Step 2: In a medium bowl, combine the flour, coconut, baking powder, sugar and salt. Stir to combine thoroughly and set aside.

steps 3 and 4 of making coconut mango bundt cake - whisking wet ingredients together, and adding wet ingredients to dry.

Step 3: In another bowl, combine the melted butter, honey, mango, and eggs. Stir well, ensuring it is all mixed.
Step 4: Combine the wet and dry ingredients and mix well until you have a batter.

steps 5 and 6 for making mango coconut bundt cake - pouring batter into prepared bundt tin, then baking and glazing.

Step 5: Pour the mixture into the prepared bundt tin.
Step 6: 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!

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.
Allow to cool before using.

Expert tips

Grease the tin very well. 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.

Variations

Top with a vanilla glaze instead. This mango coconut cake works well with just about any topping. Try using my simple vanilla glaze as an alternative. Combine 2 cups of powdered sugar (icing sugar), 4 tablespoons of melted butter, 2 tbsps of milk or water and 2 teaspoon of vanilla extract in a bowl and whisk well. You can use an electric hand mixer to whip it to your desired consistency.
Add more coconut flavour. Suppose you really love the taste of coconut. In that case, you can make a coconut frosting by whipping one can of coconut cream, one tablespoon maple syrup, one teaspoon coconut extract and one teaspoon vanilla extract in a bowl. Mix until thickened and top as desired. See my carrot cake recipe for further instructions.
Add lime for extra zing and freshness. Adding lime zest and lime juice to the batter will take this gorgeous cake to another level.

💡Bonus Tip: Sprinkle with toasted coconut or chopped macadamias for added texture.

Serving suggestions

Serve with whipped cream, heavy cream, yogurt, thick custard, ice cream or creme fraiche.
Serve with a fruit "salsa" containing mango pieces or mango slices.

FAQs

Can I make this vegan?

Sure! Simply swap in plant based butter, opt for maple or agave instead of honey, and use flax eggs in place of chicken eggs. To make a flax egg, combine 1 tablespoon of ground flax with 3 tablespoons of water. Stir well, then allow to rest for 5-10 minutes, or until the mixture is thick and gloppy like an egg white.

Can I make this mango coconut cake ahead of time?

Absolutely! The unglazed cake will last for 5-7 days in an airtight container at room temperature. The unglazed cake can also be wrapped well and frozen for up to a month. Glaze within 1-2 days of serving for best results.

What if I can't find passionfruit pulp?

Guava pulp would be an excellent substitute, or feel free to use the tinned passionfruit syrup they sell at most Australian grocery stores.

You can also swap in any tropical fruit "nectar," which is generally just a thickened, sweetened version of fruit juice. Banana, pineapple, mango, peach, or passionfruit would all pair nicely with the mango coconut cake.

What if I don't have a bundt pan?

The closest swap would be a tube pan (also known as an angel food cake pan), though it won't have a decorated exterior. You can also make your own bundt pan using a regular cake pan, pie weights and a heat proof dish.

If none of those options are available, you can also try making this mango coconut cake in a regular cake pan or as cupcakes, though you'll have to fiddle with the baking time to ensure a proper bake.

tropical bundt cake on a round white plate with a small white bowl of passionfruit glaze and a blue tea towel.

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This post was originally published in February 2015, but was republished with new content and pictures in December 2021.