This Mango Coconut Cake is a perfect Summer cake to serve at group gathering. A vanilla cake with with 3 layers of homemade dairy free whipped coconut frosting and slices of fresh Mango in between each layer and on top. It’s a nice way to look forward to Summer.

Tomorrow (Vancouver Time) is my Mom’s 72nd birthday but in the Philippines it is today because of the time difference. Since I moved to Canada, I never had the chance celebrate her birthday with her. But I normally have my own celebration here, and part of that celebration is making a birthday cake for her and to go out for lunch with my friends. This year, I decided to make a Mango Coconut Cake with Coconut Whipped Frosting. Mango and Coconut are a very common thing in the Philippines and a lot of our desserts actually uses coconut as well as Mango.  I grew up having Mango for dessert, it is a fruit that is almost always available in the table, I even have it for snack. Bottom line, even when I was a kid, I am in love with Mango and up to now is still the same. My Mom will not be able to eat this  but she will be able to see it. It’s the thought that counts right? This cake if for you Nanay, Happy Happy Birthday ♥♥

What to expect from this cake

The base of this cake is similar to yellow cake or white cake, but with the addition of yogurt for moisture and creamy taste. This cake have a fine and compact crumb, not airy and light like Mango Coconut Chiffon Cake. If airy and light is what you prefer, checkout my Mango Chiffon Cake, that one is ultimate airy, light and soft. Back to this cake, it’s a nice sturdy cake perfect for filling in the middle and on top. Well it’s not like fruits are very, but I find that a study cake with fine crumbs and better when frosting are being applied in between and all around the cake. It doesn’t absorb the moisture of the frosting and this avoid making the cake wet and soggy. This cake uses a very light and kind of wet Coconut Whipped Frosting which makes a fine crumb perfect. Again, if you prefer a light airy cake, you can replace the cake batter with the batter I used for my Mango Chiffon Cake. Now the sweetness, this cake is not too sweet, the remaining sweetness came from the frosting which I would say it just the right sweetness. I’m not a fan of sweet frosting, I like to keep it subtle.

Dairy Free Frosting – Coconut Whipped Frosting

I made a Coconut Whipped Frosting for this cake, it’s 100% dairy free and only requires 2 ingredients. Coconut cream and icing sugar, that’s all you need. There’s Coconut Cream and there’s Coconut Milk. The Coconut Cream as the name itself will give you almost 98% coconut cream in the can which means you have more cream to use and it has less water. There’s only about 1-2 tbsp water in the can, all the rest is cream. Coconut milk on the other hand have more water than cream, about 60/40 which means you will need more. You won’t be able to get as much cream in the coconut milk. You’ll probably need 2-3 cans to make the frosting.

Just a heads up, Whipped Coconut Frosting do not whip as much as regular whipped cream, but it will whip enough to use as a frosting for spreading more than for piping. It has a softer texture, more runny and it’s not stable for piping decoration. I did not pipe any frosting for this cake, the frosting were spread in between and on top of the cake. If you prefer regular whipped frosting, I just have the recipe for you and tips on how to whip cream successfully. Check it out.

Can I bake this is bigger pan?

Yes, you can. You can bake it using 2 pieces 7-inch round cake pan or 1 9-inch pan but you have to adjust the baking time. I would say minimum 30 minutes and check at the stage and adjusts baking time by 5 or 10 minutes more. Once the top has turned brown and the center is no longer wet then the cake is done.

Can I use other fruits?

Yes You can. If you are not into Mango, or if Mango is not in season, You can replace the Mango with some other fruits you have. Peaches, Pear, Apricot and Berries will work just fine. After all, this cake is like a blank canvass, decorate it the way you want to. It is yours to enjoy, be creative.

Ingredients:

• 1 1/4 cup cake flour
• 1 1/2 tsp baking powder 
• 1/4 tsp salt
• 1/2 cup sugar 
• 1 Egg yolk
• 2 tbsp butter 
• 1/4 cup yogurt
• 1/2 tsp Vanilla Extract 
• 3 egg whites 
• 3 tbsp oil
• 2/3 cup Coconut Milk

Coconut Whipped Frosting:

• 1 can COLD Coconut Cream (ONLY the cream, remove excess water) – Store in the refrigerator at least 1 hour before using
• 7 tbsp  SIFTED confectioners/icing sugar  (Can be increased if you prefer sweet frosting)

Instructions:

1. Preheat Oven to 350F.
2. Prepare the Pans: Spray with oil and line 3 pieces of 5.5-inch round pans with parchment paper.
3. Dry Ingredients: Sift cake flour, baking powder and salt into a bowl then whisk to combine.  Set aside.
4. Cream Butter, Sugar  & Egg: In an electric stand mixer (or hand mixer) cream sugar, butter and egg (about 5 minutes) until light and pale in color with smooth and runny consistency. Add yogurt, oil and vanilla extract and mix for another 1 minute.
5. Dry Ingredients + Creamed Butter Mixture: Blend in dry ingredients mixture in 3 additions alternating with additions of coconut milk.
6. Whip the egg whites:  Separately, whip egg whites with cream of tartar to stiff peaks. It should be silky smooth and white and the egg whites should not fall when the bowl is turned up-side down.
7. Add Whipped Egg Whites: Fold in the whipped egg whites to the cake batter in small addition, mix until just enough to distribute it. Do not over mix.
8. Transfer in the Pan: Pour batter into cake pans and spread evenly.
9. Bake for 25 – 30 minutes or until set, let cool completely before decorating.

Whipped Coconut Frosting:

1. Transfer coconut cream in a large bowl and sift icing sugar into the bowl. Whip for about 10 – 12 minutes until fluffy. It will not be as stiff as when using whip cream, so do not aim for stiff peaks. Soft peaks is the most the you will get, but that is enough for spreading in between and on top of the cake. This frosting cannot be used for piping as it is too soft to hold its shape.

Decorate

Spread Coconut Whipped Frosting in between the cake and arrange sliced mango on top. Ending the top of the cake with Mango slices. Coat the side with frosting and decorate with shredded coconut both the sides of the cake and the side of the top of the cake. You can decorate it however you like. Please note that the Coconut Whipped Frosting is not suitable for piping as it has a softer consistency that regular whipped frosting using whip cream.

My Latest Video

Featured Posts:

• Magic Custard Cake: 1 Cake Batter, 3 Cake Layers!
• Matcha Chiffon Cake
• Mango Coconut Chiffon Cake
• Ube Chiffon Cake
• Banana Chiffon Cake with Espresso Whipped Cream Frosting
• Small Batch Black Forest Brownie Cake
• Mini Chocolate Bundt Cake For Two
• Mango Tango Frozen Yogurt
• Mango Shortbread Custard Tart

Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Your feedback helps me decide what to put on my next baking to do list. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.