Mango Tropical Delight Cake
Indulge in the exotic flavors of the Mango Tropical Delight Cake, a show-stopping dessert that brings a taste of the tropics to your table. This moist and tender cake features a lush combination of fresh mango purée, creamy coconut milk, and shredded sweetened coconut, perfectly balanced by the fluffiest cream cheese frosting. Topped with juicy slices of fresh mango and a sprinkle of toasted coconut flakes, this cake is as stunning as it is delicious. With its vibrant flavors and captivating presentation, this mango cake is perfect for summer gatherings, tropical-themed parties, or any special occasion. Ready in just over an hour, this easy-to-follow recipe will have you savoring every bite of tropical bliss.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 1.5 cups Granulated sugar
- 2 Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Coconut milk
- 1 cup Fresh mango puree
- 0.5 cups Shredded sweetened coconut
- 8 ounces Cream cheese
- 1 cup Powdered sugar
- 0.5 cups Heavy cream
- 1 cup Sliced fresh mango
- 0.5 cups Toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and coconut milk to the wet ingredients, starting and ending with the dry ingredients. Beat until just combined.
Gently fold in the fresh mango puree and shredded sweetened coconut until evenly incorporated.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. Beat the cream cheese and powdered sugar together in a medium bowl until smooth. Gradually add the heavy cream while mixing until the frosting becomes light and fluffy.
Place one cooled cake layer on a serving plate. Spread a layer of frosting evenly over the top, then add a thin layer of sliced fresh mango.
Place the second cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
Garnish with toasted coconut flakes and additional mango slices as desired.
Chill the assembled cake in the refrigerator for at least 30 minutes before serving. Slice and enjoy!
Nutrition Facts
Calories |
5463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 151.0 g | 755% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 3116 mg | 136% | |
| Total Carbohydrate | 802.0 g | 292% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 571.9 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 412 mg | 32% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2046 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
