If summer was going to throw itself a birthday, I’m pretty sure it would serve this Mango Coconut Cake. It combines a completely vegan coconut cake with a cool mango lime filling, dreamy coconut whipped cream, and toasted crunchy coconut flakes.
This Mango Coconut Cake is adapted from Nora Cooks 1 Bowl Vegan Coconut Cake. I omit the coconut extract and boost up the coconut flavor naturally by substituting vegetable oil for coconut oil and non-dairy milk for creamy coconut milk from the can. The result is a super moist and coconutty cake.
The filling is made with two large mangoes, peeled and diced, combined with the zest and juice of one lime and sugar. Once it starts to soften and break down, a cornstarch slurry is added to thicken the filling. It is removed from the heat and set aside to cool.
The coconut whipped cream is probably the most temperamental part of this entire recipe. The coconut cream, bowl, and whisk all have to be chilled prior to whipping since coconut milk’s melting point is so low. Place the coconut cream in the fridge the night before along with the bowl and whisk you are going to use. If you forget to do this, pop the coconut cream, bowl, and whisk in the freezer for about 30 minutes.
Take the coconut cream out of the oven and do NOT shake it. Open the can and scoop out the thick, solid coconut cream and place it in the bowl and discard the liquid coconut water that remains. Whip the coconut cream on medium speed for 2 minutes. Add in the powdered sugar and vanilla and whip to combine. It will be less stable than a standard whipped cream but should be thick enough to ice a cake with.
If the coconut whipped cream intimidates you, I personally love the So Delicious Frozen Dairy-Free Coco Whip. It’s basically a non-dairy cool whip and would totally work for this recipe.
Before you assemble the cake, make sure all of the ingredients are completely cool. If the cake is still warm, the whipped cream will just melt off of it.
Place one cake round down on your serving platter. Top with the mango filling and spread in an even layer. Top with the other cake. Spread your coconut whipped cream evenly on top and the edges of the cake. It will be a relatively thin layer and there will likely be some cake showing through. Don’t worry, the next step will cover it up! Sprinkle your toasted coconut all over the cake and cover completely. This will make it beautiful and I love the texture contrast of the crunchy coconut with the soft cake.
Serve the Mango Coconut Cake immediately or if you live in a cool or moderate climate, this cake will do well on the counter until enjoyed. If you live in Texas in August like me, I suggest storing it in the fridge and placing it on the counter 30 minutes before serving to let it warm up a touch before enjoying it!Print