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!
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.
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.
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.
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.
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;
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.
Mango and Coconut Mojito Cake
- 2 x 6"/15cm cake tins
- 65 g butter unsalted
- 1 lime zest only
- 110 g caster sugar superfine sugar
- 3 tbsp coconut milk
- 2 tbsp mango puree
- 2 eggs
- 110 g self-raising flour
- 1/2 tsp baking powder
- 40 g desiccated coconut
- 1 tsp ground ginger
- 25 g butter unsalted
- 1 tbsp mango puree
- 250 g icing sugar
- 1 tsp lime juice
- 2 tbsp desiccated coconut
- 1 tbsp rum white rum
- 2 tbsp lime juice
- 60 g sugar
- 1 tbsp mint leaves chopped
- 5 tbsp rum white rum
- 3 tbsp coconut flakes
- 12 mint leaves
- 1 egg white
- 1 tbsp caster sugar superfine sugar
- 1 tsp lime zest
For the cake
- Preheat oven to 180C and line 2 x 15cm/6" round baking tins
- Beat the butter along with the sugar and lime zest till light and fluffy
- Add the coconut milk, eggs and mango puree and beat again
- Add the flour, baking powder, desiccated coconut and ground ginger and stir to combine
- Spoon the cake batter into prepared baking tins and bake for 20 minutes or until a toothpick/cocktail stick comes out clean and cake bounces back when lightly pressed in centre
- Beat together all frosting ingredients till you get a smooth spreadable paste
- Mix all ingredients in a small pan and heat till boiling, reduce heat and simmer 10 minutes to get a syrup. Allow to cool completely with the mint leaves in it then strain out the mint.
- Toast the coconut flakes in a dry pan for barely 1 minute till just turning golden then tip out of pan immediately to stop them cooking and burning
- Whisk egg white and paint this on to both sides of the mint leaves then dip them in the sugar. Set aside on baking parchment to dry completely
Assembling the coconut and mango cake
- Pierce some holes in bottom cake with a toothpick and drizzle over a little of the mojito syrup
- Spread one cake with the frosting then add the other on top and spread on the frosting all over and down the sides
- Top with the crystalised mint leaves, coconut flakes and a little lime zest then drizzle over remaining mojito syrup