As the sun warms the air and summer makes its grand entrance, I find myself craving a slice of something bright, sweet, and refreshing. Enter my Mango Coconut Cake with Dairy-Free Whipped Frosting—an irresistible dessert that perfectly captures the essence of the season. I first discovered this dazzling recipe during a casual gathering with friends when the scent of freshly baked vanilla cake mingled with tropical coconut and juicy mango blissfully filled the room.
This delightful treat boasts three layers of moist vanilla cake, generously layered with luscious dairy-free coconut whipped frosting and adorned with fresh mango slices. Its fine crumb is sturdy enough to lend itself to baking adventures while delivering a soft, tender bite that feels like a warm hug from the sunshine. Whether it’s a backyard barbecue or a cozy evening at home, this cake promises to be the highlight of any gathering, inviting everyone to savor the taste of summer with each scrumptious slice. Let’s dive into this tropical escape, one layer at a time!
Why is Mango Coconut Cake irresistible?
Bright, Tropical Flavor: This cake blends the sweetness of ripe mango and the rich creaminess of coconut, delivering a taste that transports you straight to a summer paradise.
Dairy-Free Delight: Made with a luscious coconut whipped frosting, it’s perfect for those who crave a decadent dessert without dairy.
Easy Layering: The recipe is simple enough to assemble for any occasion, making you look like a pro with minimal effort.
Crowd Pleaser: Whether served at parties or family gatherings, everyone will be asking for seconds, earning you rave reviews and new friends!
Versatile Choice: Feel free to swap in other fruits like peaches or berries if mango isn’t your go-to; the flavor combinations are endless!
Elevate your dessert game with this fantastic cake, perfect for making memorable moments delicious.
Ingredients for Mango Coconut Cake
For the Cake
• Cake Flour – Provides structure; all-purpose flour can be used as a substitute by adjusting for protein content.
• Baking Powder – Functions as a leavening agent, ensuring a light and airy texture.
• Salt – Enhances the overall flavor of the cake.
• Sugar – Adds sweetness; coconut sugar can be a healthier alternative.
• Egg Yolk – Contributes richness and moisture to the cake.
• Butter – Adds flavor and tenderness; substitute with vegan butter for a dairy-free option.
• Yogurt – Provides moisture; dairy-free yogurt can work just as well.
• Vanilla Extract – Essential for flavor enhancement.
• Egg Whites – Creates lift; beat until soft peaks form for the best results.
• Oil – Maintains moisture; use melted coconut oil for an extra coconut punch.
• Coconut Milk – The main liquid; opt for full-fat for added richness.
For the Coconut Whipped Frosting
• Coconut Cream – Acts as the base for the frosting; always go for high-quality full-fat coconut cream.
• Icing Sugar – Sweetens and thickens the frosting; alternatives like erythritol can be used if desired.
Whip up this beautifully layered Mango Coconut Cake and experience summer bliss like never before!
How to Make Mango Coconut Cake
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Preheat oven: Begin by preheating your oven to 350°F (175°C). Don’t forget to grease and flour your 7-inch round cake pans for easy removal later!
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Combine dry ingredients: In a bowl, whisk together the cake flour, baking powder, and salt until evenly mixed. This blend is essential for creating a fluffy and light cake texture.
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Cream mixture: In a separate bowl, cream together the butter, sugar, and egg yolk until fluffy and pale. Then, mix in the yogurt and vanilla extract to enhance the flavor and moisture of your batter.
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Mix dry and wet: Gradually add the dry mixture to the creamed ingredients until just combined. Be careful not to overmix—this helps to maintain that delightful crumb.
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Whip egg whites: In another bowl, whip the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter. This step adds the necessary lift for a light cake.
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Bake the cake: Pour the batter into the prepared pans and bake for about 30-40 minutes. Check for doneness by inserting a toothpick; it should come out clean when the cakes are ready.
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Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes before carefully transferring them to wire racks to cool completely. This helps prevent sogginess.
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Prepare frosting: For the frosting, whip the coconut cream and icing sugar together until it’s soft but combined. Aim for a spreadable consistency.
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Layer and frost: Once the cakes are completely cool, layer them with the coconut frosting and fresh mango slices. Frost the top and sides for a beautiful finish that screams summer joy!
Optional: Decorate with additional mango slices or shredded coconut for an eye-catching touch.
Exact quantities are listed in the recipe card below.
Mango Coconut Cake Variations
Feel free to make this cake your own with these delightful modifications!
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Fruit Swaps: Replace mango with other seasonal fruits like peaches, strawberries, or berries to enjoy different flavor notes.
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Dairy-Free Yogurt: Use dairy-free yogurt instead of regular yogurt for a completely dairy-free option without compromising on taste.
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Add Spice: For a warm twist, incorporate a teaspoon of cinnamon or nutmeg into the dry ingredients for a subtle spice that compliments the tropical flavors.
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Coconut Crush: Mix in shredded coconut into the batter for an extra layer of texture and coconut flavor, giving every bite a delightful chew.
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Nutty Crunch: Add chopped nuts like macadamia or cashews into the batter for a delightful crunch that contrasts beautifully with the soft cake.
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Chiffon Twist: Transform this recipe into a Mango Chiffon Cake by incorporating whipped egg whites more thoroughly, achieving a lighter and airier texture.
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Zesty Freshness: A tablespoon of lime or lemon zest mixed into the batter brightens the cake, adding a vibrant citrus flavor that balances the sweetness beautifully.
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Chocolate Drizzle: Drizzle some melted dairy-free chocolate over the frosted cake for a luscious finish that chocolate lovers will adore.
Get creative and make this Mango Coconut Cake uniquely yours while keeping the essence of summer alive in every bite!
Expert Tips for Mango Coconut Cake
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Use Quality Ingredients: Always opt for full-fat coconut cream and fresh, ripe mangoes to enhance the flavor of your Mango Coconut Cake.
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Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to keep the cake light and fluffy—overmixing can lead to a dense texture.
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Proper Whipping: Ensure your egg whites reach soft peaks before folding them into the batter; this step is crucial for achieving that airy lift without compromising the cake’s structure.
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Cool Completely: Allow the cakes to cool entirely before frosting. This prevents the frosting from melting and ensures a beautiful presentation.
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Frosting Stability: Remember that coconut whipped frosting is softer than traditional frosting. Take care when spreading it on the cake to avoid sliding.
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Add Seasonal Variations: Feel free to swap mango for seasonal fruits, like peaches or berries, adapting the flavor while keeping the essence of this delightful Mango Coconut Cake with Dairy-Free Whipped Frosting.
Make Ahead Options
These Mango Coconut Cakes are a lifesaver for busy home cooks! You can bake the cake layers up to 24 hours in advance. Once baked and cooled completely, simply wrap each layer in plastic wrap and refrigerate to maintain moisture and freshness. The coconut whipped frosting can also be prepared a day ahead; just store it in an airtight container in the fridge. When you’re ready to serve, assemble the cake by layering the frosting and fresh mango slices, allowing the flavors to meld beautifully. This way, your Mango Coconut Cake will be just as delicious and ready to impress with minimal stress!
What to Serve with Mango Coconut Cake?
As you prepare this tropical delight, consider what sunny accompaniments will elevate your summer gathering.
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Fresh Tropical Fruit Salad:
Bring brightness and color to the table with a mixture of juicy pineapples, kiwis, and strawberries that echo the flavors in the cake. -
Dairy-Free Vanilla Ice Cream:
A scoop alongside a slice of cake adds a cold, creamy counterpoint, enhancing the refreshing coconut and mango experience. -
Coconut-Mango Smoothie:
Blend ripe mangoes, coconut milk, and a splash of lime for a refreshing drink that mimics the cake’s tropical profile. -
Chilled Sparkling Water with Lime:
The effervescence and zest lift the meal, cleansing your palate after each delicious bite of the cake. -
Lemon-Lime Sorbet:
This zesty frozen treat will balance the sweetness of the cake. Its tartness refreshes, leaving everyone wanting more! -
Caramelized Bananas:
Sauté bananas in maple syrup for a decadent topping that complements the cake, adding warmth and a touch of sweet nostalgia.
By serving these delightful pairings, you’ll create a feast that truly embodies the essence of summer!
How to Store and Freeze Mango Coconut Cake
Fridge: Store the cake in an airtight container in the refrigerator for up to 3 days to maintain its freshness and prevent drying out.
Freezer: For longer storage, wrap slices of the Mango Coconut Cake tightly with plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Reheating: If you prefer a warm slice, gently reheat in the microwave for 10-15 seconds. Just be careful not to overheat, as the frosting may soften.
Frosting Tip: If possible, frost the cake just before serving for the best texture, as the whipped frosting may soften in the fridge.
Mango Coconut Cake with Dairy-Free Whipped Frosting Recipe FAQs
How do I choose ripe mangoes for this cake?
Absolutely! When selecting mangoes, look for ones that yield slightly to gentle pressure and have a fragrant, sweet aroma. Avoid any with dark spots or blemishes, as these may indicate overripeness. The perfect mango will have a vibrant yellow-orange hue, signaling its ripeness.
How should I store leftover Mango Coconut Cake?
To keep your cake fresh, store it in an airtight container in the refrigerator. It will remain delicious for up to 3 days. Make sure to place parchment paper between layers if you’re stacking slices, as this will prevent the frosting from sticking and ruining its texture.
Can I freeze the Mango Coconut Cake?
Very! To freeze, wrap individual slices tightly in plastic wrap, then place them in an airtight freezer bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy, remove the slices from the freezer and let them thaw in the refrigerator for a few hours for optimal flavor and texture.
What to do if my frosting is too soft?
If your coconut whipped frosting turns out too soft, chill the coconut cream and mixer bowl in the fridge for about 15-20 minutes before whipping. Additionally, consider adding a bit more icing sugar for stability. This will help thicken the frosting without altering the flavor too much.
Is this Mango Coconut Cake suitable for people with nut allergies?
Yes! This recipe is nut-free as it primarily uses flour, sugar, and coconut milk. However, always check the ingredient labels for any cross-contamination warnings. That said, if you use coconut cream, ensure guests are aware, as some individuals may be sensitive to coconut even though it’s not a true nut.
What alternatives can I use if I can’t find coconut cream?
If coconut cream is unavailable, you can achieve a similar texture by chilling a can of full-fat coconut milk overnight and then scooping out the thick cream that rises to the top. This makes an excellent substitute for making your frosting creamy while still being dairy-free!
Mango Coconut Cake with Dairy-Free Frosting for Summer Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and flour your 7-inch round cake pans.
- In a bowl, whisk together the cake flour, baking powder, and salt until evenly mixed.
- In a separate bowl, cream together the butter, sugar, and egg yolk until fluffy and pale. Mix in the yogurt and vanilla extract.
- Gradually add the dry mixture to the creamed ingredients until just combined.
- Whip the egg whites until soft peaks form and gently fold them into the batter.
- Pour the batter into prepared pans and bake for about 30-40 minutes. Check for doneness with a toothpick.
- Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Whip the coconut cream and icing sugar until soft and spreadable to make the frosting.
- Once the cakes are cool, layer them with coconut frosting and fresh mango slices.
- Frost the top and sides of the cake for a beautiful summer finish.