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
Ingredients
- 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
Instructions
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1. Preheat oven to 325 degrees and grease 3 8-inch round pans (or you can do 2 9-inch rounds).
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2. Cream butter and cream cheese together for 2 minutes.
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3. Add sugar and let beat for 4 minutes.
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4. Add eggs one at a time, scraping down the side of the bowl as needed.
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5. Add coconut extract.
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6. In a separate bowl. whisk flour and baking powder together.
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7. Drain the canned mango and then use a blender to puree the slices.
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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.
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9. Stir in shredded coconut.
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10. Divide evenly into pans and bake for 35-45 minutes or until an inserted toothpick comes out clean. Let cool.
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11. Cream Cheese Frosting: combine all ingredients and beat until smooth. Add as much powdered sugar as needed to get desired consistency.
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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.
This is a beautiful cake! Love the flavors!
That sounds scrumptious! Love that it uses actual mango in the cake, I’m sure it adds a lovely flavor 🙂
Whoa! This looks so good. Loving the mango in it and especially loving that frosting!
I LOVE coconut anything and my husband is currently obsessing over mango, so this is the happiest of marriages for my marriage! Perfect cake for summer! Pinned!
Oh my goodness – I had no idea these canned mangoes existed!! I have such a hard time finding good ones here – these will be a life saver! And this cake is beyond gorgeous.
How many ounces is the Dole mango can?
15.5 ounces!
I have never seen mangos in a can before, what a great cake!
This looks so delicious and refreshing! I’d never thought of adding mango puree to the batter. And gorgeous pictures!
Type of cake that is baked with love, look delicious, A cake with coconut and Mango make you feel the tropical wind, So beautiful
Never seen canned sliced mangoes, how awesome!
This cake is so stunning! I can’t wait to try it for an upcoming cook out!
This looks absolutely yummy!! If I follow the recipe exactly, will it work out for making cupcakes as well? Or will the baking time be different?
I loved the flavors of the cake, but I added 1/2 tsp of salt to balance the sweetness. It was really dense so next time I’m going to add more mango and baking powder to lighten it up 🙂 great cake!
As beautiful as the cake is, it didn’t come out that good. I followed the recipe to the t and it came out harder than a brownie. I dont understand why. This isn’t the first time i am baking a cake but this definitely the first time the cake came out this hard. It could be because i had no idea how much a can of mango puree you used ( as there are no measurements and the closest market doesn’t carry dole mango cans). I used fresh mangos and therefor estimated that it would be closed to 250 mls? But for some reason it came out very hard. Too hard to eat. What a shame as i love mangos but this came out too hard what a waste.
Could you please give me an exact measurement on how much mango purée you use, as I am not able to purchase Dole mango slices where I live.
This looks like a superb mango cake, and I would very much like to try the recipe. Thank you for your kindness in answering.
After seeing your this recipe Making cake is sooo simple. Delicious cake gets ready by this recipe. Thanks alottttttt….
I make cakes all the time. I made this cake and it was far too dense – and was super sweet. I like the idea of the flavors but I think I will use another recipe with these flavors.
Hi there! This looks awesome. I am going to try making this for a party and I would love a suggestion on timing. I will need to do the bulk of work the day before the party. Would you suggest making/assembling /frosting/ the whole thing day before and keeping in fridge? maybe do coconut on sides day of party? OR just do baking of cakes day before, cover room temp overnight and then do assembling/ frosting/ coconut day of party? hopefully that question makes sense… thanks so much!
I would assemble the day of! Good luck with your party!
Please confirm that the shredded coconut is unsweetened?
How many cups of mango purée does this end up from the can? We have fresh mango
Have made this cake 3-4 times, & it turns out just as lovely each time. Has become my “go-to” for Easter dessert. Making one right now for this Easter Sunday. Will frost it the day before. So good…