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Coconut Mango Cake that makes you feel like you're on vacation in Hawaii!
5 from 1 vote
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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

  1. 1. Preheat oven to 325 degrees and grease 3 8-inch round pans (or you can do 2 9-inch rounds).
  2. 2. Cream butter and cream cheese together for 2 minutes.
  3. 3. Add sugar and let beat for 4 minutes.
  4. 4. Add eggs one at a time, scraping down the side of the bowl as needed.
  5. 5. Add coconut extract.
  6. 6. In a separate bowl. whisk flour and baking powder together.
  7. 7. Drain the canned mango and then use a blender to puree the slices.
  8. 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. 9. Stir in shredded coconut.
  10. 10. Divide evenly into pans and bake for 35-45 minutes or until an inserted toothpick comes out clean. Let cool.
  11. 11. Cream Cheese Frosting: combine all ingredients and beat until smooth. Add as much powdered sugar as needed to get desired consistency.
  12. 12. Follow photo directions above to assemble cake.