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!
Mango Coconut Cake
Description
This Mango Coconut Cake is a completely vegan coconut cake with mango lime filling, coconut whipped cream, and toasted coconut.
Ingredients
Cake:
2 1/2 cups of all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cups coconut oil melted
1 1/2 cups coconut milk (canned)
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
Filling:
2 large mangoes, peeled and diced
1 lime, zest and juice
1/4 cup of white sugar
Cornstarch slurry: 1/4 cup water + 1 tablespoon cornstarch
Whipped cream:
1 can of coconut cream chilled overnight, NOT shaken, and only solid coconut cream used
1/2 cup of powdered sugar
1 teaspoon vanilla extract
Instructions
CAKE:
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Preheat the oven to 350 degrees F. Prepare two 9-inch cake pans by greasing well and lightly coating in flour. I also typically place a round of parchment paper on the bottom of the pan to easily release the cakes after baking.
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In a large bowl combine the flour, cornstarch, baking powder, salt, and sugar. Whisk to combine.
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In the same bowl, add the coconut oil, coconut milk, apple cider vinegar, and vanilla. Mix with a spoon until just combined – do not overmix!
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Pour the batter into your prepared cake pans and bake for 28-30 minutes until very lightly brown and a toothpick inserted comes out clean.
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Let the cakes cool for ~15 minutes and then flip over onto a cooling rack to cool completely.
FILLING:
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Combine the diced mango, lime zest, lime juice, and white sugar in a small saucepan over low-medium heat. Cook for about 10 minutes until the mango starts to become very soft. Add in your cornstarch slurry and cook for one more minute, mixing constantly. Take it off the heat and let it cool completely.
WHIPPED CREAM AND ASSEMBLY:
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The night prior to making the whipped cream, place the bowl, whisk, and coconut cream in the fridge to cool completely.
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Remove the coconut cream from the fridge and do NOT shake. Open and remove the solidified coconut cream from the can and leave the liquid coconut water (discard or use in a smoothie).
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Combine with the powdered sugar and vanilla extract and whip on medium-high for 2 minutes until thick. It will not get as thick as traditional whipped cream but should be thick enough to spread on a cake.
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Assemble the cake by placing one cake on a serving platter, topping with mango filling and spreading in an even layer on the cake, and place the second cake on top. Spread the whipped coconut cream evenly all over the cake. It will not be a thick coating and there may be some cake showing through but that’s okay! Sprinkle and coat the entire cake in toasted coconut flakes. Enjoy!
Notes
- Make sure all your whipped cream ingredients are cold or your whipped cream will not set!
- Store in cool room temperature or in the fridge!
Keywords: mango coconut cake
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