Coconut And Mango Mojito Cake

Deliciously light and fluffy yet moist with the boozy rum syrup, this mango coconut cake is perfect either as a tea time treat or as a super tasty dessert .

Why you’ll love this recipe

• This is a store cupboard cake using bits and pieces from the cupboards and fridge t whip up a totally amazing mango and coconut cake
• Easy to make yet smart enough to serve as dessert at a supper party
• The flavours, really folks the flavours in this cake are totally amazing. You’ve got coconut, juicy mango, tangy mint and lime and a hint of spice. Oh and rum of course, don’t forget the hooch!

Ingredients

For the coconut mango cake itself you’ll need butter, sugar, self raising flour, baking powder and eggs. All the usual suspects for a sponge cake.

Now for the flavour element of this coconut cake you want a mango, ground ginger, lime zest and coconut milk.

For the mojito syrup I’ve used mint leaves, rum (white rum), sugar and the juice of the lime that I used the zest for in the cake itself.

Filling and frosting – Every cake needs a lovely filling and a finishing of frosting. I’ve used butter, more of the mango that is in the cake itself, icing sugar, lime juice, desiccated coconut and rum.

Finishing touches – mint leaves and coconut flakes.

• 

• 

• 

• 

How to make this mango coconut cake

You are basically making a simple sponge cake to start with but you’re flavouring it with mango and coconut.

Mango Puree

This coconut mango cake calls for fresh mango. I made a simple mango puree by peeling the mango and blitzing the flesh in my mini food processor. Then I used this mango puree in my cake batter and for the frosting too.

You can use frozen mango to make this puree too of course.

Coconut milk

You only need 3 tablespoons of coconut milk for this cake so it’s a good way of using up a bit leftover from another recipe like a Thai curry.

I freeze leftover coconut milk so I always have small amounts on hand for baking and any recipe that just calls for a dash of coconut.

You can use dried coconut milk powder here, just add warm water and stir till the powder has dissolved completely before adding to your cake batter.

Filling and Frosting

Super easy, just whisk all the ingredients together till you get a gorgeously creamy frosting and spread this on the inside of your mango coconut cake then sandwich the cakes together and slather the frosting all over the cake and around the sides.

I am hopeless when it comes to icing cakes and always rely on good old fashioned butter cream or cream cheese toppings.

Finishing touches

This coconut mango cake is finished off with crystalised mint leaves, toasted coconut flakes and a good drizzle of mojito syrup.

How many does this cake serve?

You should get 8 servings from your mango coconut cake.

How long will this cake keep?

Because this is a moist cake. That mojito syrup sinks into the coconut mango cake making it lovely and moist. The cake will keep longer than your basic sponge cake. It should last about 3 days in a cake dome.

You can freeze the sponges themselves before assembling and frosting. Wrap well in oil and cling film and they will keep for up to 3 months.

Serving ideas

With all that creamy frosting this coconut mango cake makes a wonderful dessert.

Or serve it with espresso to cut the sweetness at any time of day.

Looking for more delicious cake recipes to try? Then check these out before you go;

Blueberry and lemon roulade

Eton Mess strawberry sponge cake

Easy coconut lemon and ginger cake

Gin and tonic lemon drizzle cake

Or just check out my whole Home Baking section packed with gorgeous goodies to tempt you towards the oven!

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.