Mango coconut cake

Mango coconut cake


Serves 12


  • 1 cup (250g) unsalted butter, softened
  • 1 1/2 cups (335g) caster sugar
  • 4 eggs, lightly beaten
  • 2 mangoes, flesh finely chopped, plus extra to serve
  • 2 cups (170g) desiccated coconut
  • 2 1/2 cups (375g) self-raising flour

For icing:

  • 1 cup (150g) icing sugar, sifted
  • 20g butter, melted
  • 1/4 cup mango puree


Preheat oven to 160°C (140°C fan-forced). Grease and line a 24cm springform cake tin.

Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Add mango flesh, coconut and flour and beat until just combined.

Pour into lined cake tin and smooth down surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool on a cake rack.

Meanwhile, to make icing, combine ingredients until smooth. Spread over cooled cake and top with mango slices.

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Serving Suggestions


  • For an even sweeter treat, cut cake in half and fill with whipped vanilla-spiked cream.
  • Use an equivalent amount of tinned mango (800g) or mango puree if fresh mangoes aren't available.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

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