Moist Tropical Mango Coconut Cake with Creamy Coconut Frosting

This cake combines tender, coconut-infused sponge layers with a vibrant, tangy mango compote and a silky coconut buttercream. It delivers a bright, balanced tropical flavor without being overly sweet.

Prep time: 45 minutes | Bake time: 25–28 minutes | Servings: 10–12 slices

Ingredients

Coconut Sponge Cake

• 2 ½ cups (300 g) all-purpose flour or cake flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine salt

• ¾ cup (170 g) unsalted butter, room temperature

• 1 ½ cups (300 g) granulated sugar

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• ½ tsp pure coconut extract

• 1 cup (240 ml) full-fat canned coconut milk, well-shaken

• ½ cup (40 g) finely shredded unsweetened coconut

Fresh Mango Compote Filling

• 2 ½ cups fresh ripe mango, finely diced (about 2 large mangoes)

• 2 tbsp granulated sugar (adjust based on fruit sweetness)

• 1 tbsp fresh lime juice

• 1 tbsp cornstarch dissolved in 2 tbsp cold water

Creamy Coconut Buttercream

• 1 cup (225 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar, sifted

• 3–4 tbsp thick coconut cream (chilled from the top of a coconut milk can)

• 1 tsp vanilla extract

• ¼ tsp coconut extract

• Pinch of fine salt

Garnish

• 1 cup fresh mango, cut into neat small cubes

• ⅓ cup toasted coconut flakes

• Fresh mint leaves (optional)

Instructions

1. Make the Mango Compote

• Add diced mango, sugar, and lime juice to a small saucepan over medium heat. Cook for 4–5 minutes until the fruit softens slightly and releases its juices.

• Stir in the cornstarch slurry. Simmer for 1–2 minutes, stirring constantly, until glossy and thickened.

• Transfer to a bowl and let it cool completely to room temperature, then chill in the fridge for 30 minutes.

2. Bake the Coconut Cake Layers

• Preheat oven to 350°F (175°C). Grease and line the bottoms of three 8-inch (20 cm) round cake pans with parchment paper.

• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

• In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and sugar on medium-high speed for 3–4 minutes until pale and fluffy.

• Beat in the eggs one at a time, followed by the vanilla and coconut extracts.

• Alternate adding the dry ingredients and coconut milk in three batches, beginning and ending with the flour mixture. Mix on low speed just until combined; do not overmix. Fold in the shredded coconut with a spatula.

• Divide batter evenly among the three prepared pans. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.

• Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

3. Whip the Coconut Buttercream

• Beat the softened butter on medium-high speed for 3 minutes until smooth and light.

• Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.

• Add the coconut cream, vanilla extract, coconut extract, and salt. Increase speed to medium-high and whip for another 2–3 minutes until smooth and spreadable.

4. Assemble and Decorate

• Level the tops of the cooled cake layers with a serrated knife if needed.

• Place the first layer onto a serving plate. Pipe a ring of buttercream around the top perimeter to create a barrier.

• Spread half of the chilled mango compote inside the ring.

• Place the second cake layer on top and repeat the buttercream border and mango filling.

• Top with the final cake layer. Frost the entire outside and top of the cake with a smooth, thin layer of coconut buttercream.

• Mound fresh diced mango cubes in the center of the top and scatter toasted coconut flakes around the edges before slicing.