Bright, tropical, and irresistibly moist, this Mango Coconut Cake is a summery treat that balances indulgence with nutrition.
Packed with fiber from coconut and natural sweetness from mango and honey, it offers a good dose of plant-based energy and healthy fats.
Quick to prepare and easy to bake, it’s perfect for everyday enjoyment or a casual dessert for family and friends.
Sweet and Fruity Mango Coconut Cake
Equipment
- 1 x 25 cm (10-inch) Bundt cake tin, greased
- 2 x Medium mixing bowls
- 1 x Small saucepan
- 1 x Whisk or spatula
- 1 x Wire cooling rack
- 1 × measuring cups and spoons
Ingredients
For the Cake:
- 230 g all-purpose flour
- 100 g desiccated coconut
- 2 tsp baking powder
- 50 g brown sugar
- 100 g butter melted
- 80 ml honey
- 350 g mango pureed
- 2 large eggs room temperature
For the Passionfruit Glaze:
- 170 g passionfruit pulp
- 1 tsp cornflour
- 1 tbsp water
Instructions
- Prepare Your Oven and Pan: Preheat your oven to 180°C (fan-forced). Take a 25 cm (10-inch) bundt cake tin and grease it thoroughly with butter or a neutral oil, making sure to reach every nook and cranny. This will prevent the cake from sticking, especially in the detailed grooves of the bundt tin. Lightly dust the tin with flour after greasing if desired, and set it aside.
- Combine Dry Ingredients: In a medium mixing bowl, sift together 230 g all-purpose flour and 2 tsp baking powder to ensure even rising. Add 100 g desiccated coconut and 50 g brown sugar, then sprinkle a pinch of salt if desired. Use a spatula or whisk to mix the dry ingredients thoroughly. Make sure the coconut and flour are evenly distributed for consistent texture in the cake.
- Prepare Wet Ingredients: In another medium mixing bowl, combine 100 g melted butter with 80 ml honey, stirring until smooth. Add 350 g mango purée, making sure the mango is fully blended and creamy. Crack in 2 room-temperature eggs, breaking the yolks completely. Stir gently but thoroughly to create a homogenous wet mixture with a smooth, silky texture.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir carefully, scraping the sides of the bowl to incorporate all the flour mixture. Mix until fully combined, but avoid over-mixing, as this can make the cake dense. The resulting batter should be thick, smooth, and slightly glossy, with visible flecks of coconut.
- Transfer to Cake Tin: Pour the batter gently into the prepared bundt tin. Use a spatula to spread it evenly and smooth the top. Tap the tin lightly on the countertop to remove air bubbles, which will ensure an even bake and prevent any holes in the cake’s texture.
- Bake the Cake: Place the bundt tin in the center of the preheated oven. Bake for 35–40 minutes until the cake is golden brown and a skewer inserted in the center comes out clean. Avoid opening the oven door too early, as this can cause the cake to sink. Check around the 35-minute mark and adjust timing if your oven runs hotter or cooler.
- Cool and Remove from Pan: Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire cooling rack. Let it cool completely to prevent the glaze from sliding off when applied. Use a knife around the edges if necessary to loosen it from the pan.
- Prepare Passionfruit Glaze: While the cake cools, place 170 g passionfruit pulp in a small saucepan over medium heat. In a small bowl, mix 1 tsp cornflour with 1 tbsp water to make a smooth slurry. Slowly pour the slurry into the passionfruit while stirring continuously. Cook for 2–3 minutes until the glaze thickens slightly, then remove from heat and let it cool to room temperature.
- Glaze the Cake: Once the cake is fully cooled, drizzle the passionfruit glaze evenly over the top, allowing it to run naturally into the grooves and sides. Use a spoon or small ladle to control the flow. For best texture and flavor, glaze just before serving to prevent the syrup from soaking too much into the cake.
- Serve and Enjoy: Slice the cake into 8 generous pieces and serve immediately. This cake pairs beautifully with whipped cream, yogurt, or a scoop of ice cream, and can also be garnished with fresh mango or tropical fruit slices. Enjoy a tropical, moist, and flavorful cake that’s both visually stunning and deliciously satisfying.
Notes
- Use fully ripe mangoes for a naturally sweet, vibrant purée; frozen mango chunks can be thawed and blended as a substitute.
- Bring eggs to room temperature before mixing to ensure smooth incorporation and prevent a lumpy batter.
- Grease the bundt pan thoroughly, paying attention to every groove, to prevent sticking.
- Avoid over-mixing the batter once wet and dry ingredients are combined to keep the cake light and tender.
- Lightly toast desiccated coconut before adding for extra aroma and texture (optional).
- Apply the passionfruit glaze just before serving to prevent it from becoming syrupy or soggy.
- Tap the cake tin gently on the counter before baking to remove air bubbles for an even crumb.
- Store the unglazed cake in an airtight container at room temperature for up to 3–5 days.
- For longer storage, freeze the unglazed cake for up to 2 months; thaw completely before glazing.
- Pair with whipped cream, yogurt, ice cream, or fresh tropical fruits for a more indulgent or refreshing dessert.
Chef’s Secrets For Perfect Texture
To achieve a tender, moist crumb, avoid over-mixing the batter once the wet and dry ingredients are combined.
Overworking the flour can make the cake dense rather than light.
When melting the butter, allow it to cool slightly so it doesn’t cook the eggs when mixed.
For an extra tropical aroma, lightly toast the desiccated coconut before adding it to the batter.
Using a bundt tin with deep ridges can create a stunning visual effect, but thorough greasing and a gentle tap on the counter are essential to release the cake smoothly.
Serving Suggestions To Impress Guests
This cake is versatile and pairs beautifully with a range of accompaniments.
Serve warm slices with a dollop of whipped cream or Greek yogurt for a creamy contrast.
For a more decadent treat, try a scoop of vanilla ice cream or lightly sweetened custard on the side.
Fresh fruit, such as additional mango cubes, berries, or a tropical fruit salsa, adds texture and freshness.
You can also lightly dust the cake with powdered sugar or shredded coconut before serving to elevate its presentation for special occasions.
Storage Tips For Freshness
Store this cake in an airtight container at room temperature for up to 3–5 days.
If glazed, the passionfruit topping may become slightly syrupy over time, so it’s best to apply the glaze just before serving.
For longer storage, you can freeze the unglazed cake for up to two months; wrap it tightly in plastic wrap and foil, then thaw at room temperature before adding the glaze.
Avoid refrigerating the cake for long periods, as it can dry out the crumb and alter the texture.
Frequently Asked Questions
1. Can I use frozen mango for this recipe?
Yes! Frozen mango works perfectly. Simply thaw the mango chunks and blend them into a smooth purée.
Using frozen fruit may slightly increase the liquid content, so drain any excess juice if necessary to maintain the correct batter consistency.
2. Is there a substitute for passionfruit glaze?
You can replace the passionfruit glaze with a simple mango glaze, orange glaze, or even a light drizzle of honey for a less tangy option. Adjust sweetness according to taste to complement the tropical flavors.
3. Can I make this cake in a regular round cake pan?
Absolutely! While a bundt pan creates an attractive shape, a 23–25 cm round cake pan will work fine. Baking time may vary slightly, so check doneness with a skewer and adjust as needed.
4. How do I prevent the cake from sticking to the bundt pan?
Grease thoroughly with butter or neutral oil, ensuring every groove is coated. Optionally, dust lightly with flour or desiccated coconut.
Allow the cake to cool 10–15 minutes before inverting onto a wire rack for easy removal.
5. Can I make this cake ahead of time?
Yes, the cake can be baked a day in advance and stored unglazed at room temperature. Apply the passionfruit glaze just before serving to keep it fresh. This also makes it a convenient option for parties or meal prep.
