Mango Cake with Coconut
A moist, golden summer tea cake studded with sweet Queensland mangoes and toasted coconut. Perfect for an afternoon slice in the tropical heat.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •20 cm round cake tin
- •Baking paper
- •Electric hand mixer
- •Large mixing bowl
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 340 kcal
Instructions
- 1
Preheat your oven to 180 C (160 C fan-forced).
- 2
Grease and line the base and sides of a 20 cm round cake tin with baking paper.
- 3
Beat the softened butter and caster sugar together in a large bowl until pale and creamy.
- 4
Add the eggs one at a time, beating thoroughly after each addition.
- 5
Stir in the vanilla extract until fully combined.
- 6
Fold in the sifted flour and desiccated coconut, alternating with the milk to form a thick batter.
- 7
Gently fold two-thirds of the diced mango into the batter with a spatula.
- 8
Spoon the mixture into the prepared tin and level the surface gently.
- 9
Scatter the remaining diced mango and flaked coconut evenly across the top.
- 10
Bake for 45 minutes until golden brown and a skewer inserted into the centre comes out clean.
- 11
Leave the cake to cool in the tin for 10 minutes before transferring onto a wire rack.
Chef's tips
Use firm-ripe mangoes such as Kensington Pride or Calypso so the fruit holds its shape rather than turning watery. Do not overmix once the flour is added to ensure the crumb stays light and tender.
Ingredient substitutions
- full cream milk → canned coconut milk for a richer tropical flavour
- self-raising flour → 225 g plain flour sifted with 2.5 tsp baking powder
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Bring to room temperature before serving or warm individual slices in a 160 C oven for 5 minutes.
Common mistakes to avoid
- •Using overripe, stringy mangoes which release excess moisture and make the cake soggy.
- •Overbaking until the toasted coconut on top scorches; loosely tent with foil if browning too quickly.
Serving suggestions
Cooked Mango Cake with Coconut?
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