Sweet and Fruity Mango Coconut Cake
This tropical Mango Coconut Cake blends fresh mango purée and chewy coconut flakes into a moist, lightly sweet cake. Finished with a tangy passionfruit glaze, it’s a refreshing dessert that’s easy to prepare and perfect for family gatherings or casual afternoons.
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.
