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closeup overhead shot of mango coconut cake with passionfruit glaze.
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Mango Coconut Cake

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!
Course Dessert
Cuisine Tropical
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 serves
Calories 405kcal
Author Peter G

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) 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.

Video

Notes

  1. I used fresh ripe mangoes for this recipe. Frozen mango chunks can easily be substituted for making the mango purée.
  2. 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.
  3. 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.
  4. 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.
Serving Ideas
  • Serve with whipped cream, yogurt, thick custard ice cream or creme fraiche.
  • Serve with a fruit "salsa" containing mango pieces or mango slices.

Nutrition

Serving: 1slice | Calories: 405kcal | Carbohydrates: 51g | Protein: 7g | Fat: 21g | Saturated Fat: 14g