Coconut Mango Cake with cream cheese frosting and toasted coconut, it’s so good you’ll think you’re sitting on the beach in Hawaii on vacation. So grab your sunglasses and cake pans and let’s get baking! DOLE Canned Fruit asked me to bake up something sweet with their new Mango Slices! Of course I said yes and I wanted to make something tropical, easy and delicious!
I love mangos! But I always struggle at the grocery store trying to pick out good ones and then at home I have to play the waiting game to see when they’re ripe! So when DOLE told me about these mango slices I was in heaven! I bought a few cans at my favorite grocery store because I knew I would be baking with one, I knew I would eat one with cottage cheese and I think I’m going to make some summer popsicles with the other!
I used a coconut pound cake recipe and just added a can of sliced mangos (after I drained out the syrup and pureed them in a blender). It lighted up the pound cake just a little and added a whole new flavor element!
When I make a cake, I like to keep it simple. I don’t want to do anything too fancy that other people can’t do at home. I want your cake to look just like the pictures here 🙂
I like to use a piping bag when I frost because it keeps those little cake crumbs from getting caught up in the frosting. Though this cake really doesn’t have that problem, I still like using the piping bag to get it going, especially on the sides of the cake! It’s much less messy if you use a piping bag to get the frosting on, and then use a knife to smooth it out.
I toasted my coconut in the oven and then I just like to take handfuls and pat it onto the sides of the cake! It’s so easy and looks elegant! Plus, I love the extra coconut taste it adds! Now, you can do this on the countertop like I did or you can do it over a cookie sheet to catch the extra coconut. NOTE: When you toast your coconut in the oven on broil, watch it carefully because it can easily burn!
This cake is good! I’m actually eating it as I type 🙂
Coconut Mango Cake
- 1 C. unsalted butter softened
- 8 oz. cream cheese
- 3 C. granulated sugar
- 6 eggs room temperature
- 1 tsp. coconut extract
- 3 C. flour
- 1/2 tsp. baking powder
- 1 can DOLE Mango Slices
- 2 C. shredded coconut
- CREAM CHEESE FROSTING:
- 3/4 C. unsalted butter softened
- 8 oz. cream cheese
- 1 tsp. vanilla extract
- 1 tsp. coconut extract optional
- 3-4 C. powdered sugar
- TOASTED COCONUT
1. Preheat oven to 325 degrees and grease 3 8-inch round pans (or you can do 2 9-inch rounds).
2. Cream butter and cream cheese together for 2 minutes.
3. Add sugar and let beat for 4 minutes.
4. Add eggs one at a time, scraping down the side of the bowl as needed.
5. Add coconut extract.
6. In a separate bowl. whisk flour and baking powder together.
7. Drain the canned mango and then use a blender to puree the slices.
8. Add half of the flour/baking powder to the batter and then pour in the mango puree and finish off with the rest of the flour/baking powder.
9. Stir in shredded coconut.
10. Divide evenly into pans and bake for 35-45 minutes or until an inserted toothpick comes out clean. Let cool.
11. Cream Cheese Frosting: combine all ingredients and beat until smooth. Add as much powdered sugar as needed to get desired consistency.
12. Follow photo directions above to assemble cake.
Canned fruit is great for baking! There’s always the classic Pineapple Upside Down Cake (DOLE Pineapple Slices are perfect for that) but you can do that with any canned fruit like these awesome Mango Slices I used today! You also can puree the fruit like I did in this recipe and replace it for the liquid (milk or water) in any cake recipe! That’s what I did in my Pineapple Cream Cupcakes and they are a party favorite! It’s a great way to take a box cake mix to the next level, happy baking!
This is a sponsored post written by me on behalf of DOLE Canned Fruit.