Sweet and tender, this tropical bundt cake has coconut in the batter, rum, a fresh mango swirl and a coconut glaze. The individual flavors blend without overpowering one another. It's a unique cake that tastes amazing, is simple to make, keeps well for a few days and can be frozen.
Unique flavors
This is a bright and fresh cake with tropical flavors. It's delicious and flavorful, satisfying your sweet tooth without going overboard. It's a fruity twist on our coconut bundt cake recipe.
And, like the coconut cake with lime and the passionfruit lemon cheesecake, it has an interesting flavor combination for those who want something different and maybe a bit edgy.
Though this is a coconut cake with a mango ripple, the rum and caramelization of the fruit make the flavors more complex.
- Great flavor: the mix of mango and coconut with rum is fantastic.
- Texture: the crumb is moist and tender, not heavy or dense at all.
- Keeps well: as with most bundt cakes, it keeps in the fridge for several days and can be frozen for a month.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Mango: For a chunkier compote, use a just-ripe, firm mango. Softer ones will render a smoother swirl, as the chunks will not retain their shape as much when cooked.
- Shredded unsweetened coconut: Don't use sweetened coconut, or the cake will be too sweet.
- Baking powder: make sure it isn't expired.
- Milk: I use whole milk for a richer cake, but reduced fat and lactose-free can be used.
- Coconut milk: not coconut cream.
- Dark rum: it has the best flavor. You can also use spiced or vanilla-flavored ones like Captain Morgan; they will add mellowness and sweetness.
- Toasted shredded coconut or coconut flakes are optional for topping the glaze.
How to make mango coconut cake
This recipe has 3 parts: the coconut rum cake, the mango ripple and the glaze.
The caramelized mango
Make sure you have the mango ready before starting with the cake batter.
Cook the mango pieces with the butter and brown sugar until caramelized and softened but not mushy or disintegrated.
The mango compote is added between the two layers of coconut batter.
The coconut rum cake
It's a simple butter cake with added coconut, coconut milk and rum.
Electric or stand mixer: they're highly recommended to achieve the batter consistency needed.
Make sure the butter and sugar are well beaten before adding the eggs.
Sift the dry ingredients before adding them to catch impurities and clumps. Finish by folding a few times with a spatula to ensure no flour parts are in the bottom.
Vintage Kitchen Tip
After incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
Preparing the bundt pan
If you love making bundt cakes, you probably know the pain of not being able to remove it from the pan in one piece. It has happened to me many times!
There are several ways of dealing with this:
Shortening and flour: use soft shortening to grease the pan, every angle, every nook and cranny until it's completely covered. Using your fingers is messy but effective. You can also use a brush. Sprinkle flour and rotate the pan to cover it completely. You'll have to do it to one side and then the other. Make sure you flour the center tube. Turn the pan upside down over the kitchen sink and smack lightly it against the edge. The excess flour will fall, leaving a thin layer behind. Your pan is ready to be filled.
Cake goop or cake pan-release paste: it's one of my favorites, along with the shortening method above, because it's very effective. Mix equal parts (volume: cups or tablespoons) of shortening, flour and vegetable oil (sunflower or canola) to make a paste. Use it to coat the pan with a brush. Store it in an airtight container (I use a jar) for a month at room temperature or up to 3 months in the refrigerator.
Baking spray: use a spray labeled as having flour or specifically made for baking (as opposed to cooking). It has to have flour; otherwise, the cake will likely stick when removed. At least, that's my experience. I hardly use it anymore.
Recipe: whenever I find a great bundt cake recipe that can be easily removed from an intricate bundt pan, even though I didn’t follow step 1 above, I cling to it like life itself.
Baking a bundt cake
- Use the right-sized pan: this is important to avoid overflow and for the cake to fully bake in the estimated time. Though there can be variations due to ovens and pan materials, make sure the size is right and it's not filled more than ¾ of its capacity.
- Cracked top: this is to be expected, so don't think there's something wrong if you're new to bundt cakes.
- Removing the cake from the pan: let it cool for 15 minutes, put a wire rack or plate covering the pan and carefully flip it over. The cake should release easily if the pan is well-greased. When you find a pan and a greasing method that works like a charm for you, don't let it go.
- Use a brochette stick or cake tester: place it in the middle of the batter. It should come out clean, with no crumbs or wet batter attached.
Glazing
We're using a powdered sugar glaze made with coconut milk and rum for the liquid part.
There's no right or wrong way of glazing a bundt cake; it depends on how you want it. For this bundt cake, we used a pretty runny glaze.
How thick should it be? You can adjust how much it will run down the sides of the bundt cake by using more or less liquid. A thick glaze will look like the one on the zucchini bundt cake, where it doesn't drip all the way down. A thinner glaze will cover more surface, like in this sweet potato cake.
Storage
- Cool completely: do this on a wire rack before storing. This helps prevent condensation, which can make the cake soggy.
- Wrap or cover: use plastic wrap, aluminum foil or an airtight container. This helps preserve moisture and prevents the cake from drying out.
- Room temperature: for short-term storage (1-2 days), you can keep the wrapped cake at room temperature. However, refrigeration is recommended to maintain freshness if the climate is hot or humid.
- Freezing: for longer storage, this cake freezes well. Wrap it tightly in plastic and then foil or place it in a freezer-safe bag or container. Thaw in the refrigerator before serving.
Related recipes you might like:
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Mango Coconut Cake
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Ingredients
Caramelized mango filling:
- 1 ½ cups chopped mango, 1 or 2 whole mangoes
- 1 tablespoon unsalted butter
- 2 tablespoons sugar
Coconut cake:
- 2 tablespoons shortening, softened
- 2 ½ cups all-purpose flour, or cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups sugar
- 3 eggs, at room temperature
- 1 cup whole milk, at room temperature
- ¼ cup coconut milk, at room temperature
- 2 tablespoons dark rum
- ½ teaspoon vanilla
- ⅔ cup shredded unsweetened coconut
Coconut rum glaze:
- 1 cup powdered sugar
- 1 tablespoon dark rum
- 1 tablespoon coconut milk
- 2 tablespoons shredded coconut , or coconut flakes, lightly toasted, for sprinkling
Instructions
For the mango filling:
- Melt 1 tablespoon unsalted butter and 2 tablespoons sugar in a large skillet and stir to melt. Add 1 ½ cups chopped mango. Cook for 2 or 3 minutes, stirring so that they caramelize. Reserve.
For the coconut cake:
- Grease a 10 to 12-inch bundt cake pan (26cm) with 2 tablespoons shortening, making sure every nook, cranny and angle is covered. Dust with flour, shaking off excess. Reserve.
- Preheat oven to 350ºF (180°C).
- Sift 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoon salt. Set aside
- In a large bowl, beat ¾ cup unsalted butter until creamy. Slowly add 1 ½ cups sugar and beat 2 minutes.
- Add 3 eggs one at a time, beating well after each addition, and then beat for 2 minutes.
- In a small bowl, mix 1 cup whole milk, ¼ cup coconut milk, 2 tablespoons dark rum and ½ teaspoon vanilla.
- Beginning and ending with dry ingredients, add them in three parts alternating with liquids in two parts.
- Add ⅔ cup shredded unsweetened coconut and stir to combine without beating.
- Pour ⅔ of batter into prepared pan, spreading evenly. Scatter mango pieces on top. Cover with remaining ⅓ of batter.
- Bake for 40-45 minutes, or until a toothpick or cake tester comes out clean.
- Let cool on a wire rack for 15-20 minutes, then carefully invert onto the wire rack. Cool completely.
For the rum glaze:
- Mix 1 cup powdered sugar with 1 tablespoon dark rum and 1 tablespoon coconut milk in a medium bowl until smooth and thick as honey. You can make it more or less thick by adjusting the amount of liquid or sugar.
- Drizzle over the completely cooled cake, letting it run down the sides.
- Sprinkle with 2 tablespoons shredded coconut while still wet. Let dry and serve.
Jane WT says
Made this as desert for a family dinner. The smell as I was caramelising the mango was great. I had to use a tin of drained mango slices as it is winter in NZ and not available at present. It worked ok. The flavours of mango, coconut and rum were fantastic. Even popped some slices into our elderly neighbours and they loved it too! Thank you for the recipe!
Charu Nanda says
What a beautiful recipe ! Turned out perfect. The blend of coconut, mango and Rum ! Wow. Thanks !
Kylene says
I wish I could post a picture. Just made this today and it turned out perfectly. Such a delicious and beautiful dessert. Thank you for sharing the recipe!
Paula Montenegro says
So glad you liked it Kylene!
Cocoa and Lavender says
The end of our cool tap water is coming soon... I noticed it this morning when I gulped down my usual large glass of water upon rising. It was room temperature. Sigh... summer is on its way! This cake looks so delicious and I would never in a million years have thought of using mango as such. I have finally made your basic vanilla Bundt cake as a trial and it was perfect! I just got a new ceramic (handmade) Bundt pan from a friend - I am nervous to try it out!
Nancy @ gottagetbaked says
Paula, every time I come here I'm guaranteed a lovely, thoughtful, poetic post with photos that make my eyes want to roll into the back of my head in gluttonous pleasure. This bundt looks sooooo good. No wonder this is a go-to recipe for you - the texture of your cake is perfect! I love caramelizing fruit (it intensifies the flavour) and I love what it did with the mangoes. What a beautiful ribbon of thick, sweet, jammy fruit running through your bundt. Wish I were sitting on a beach somewhere eating this with a giant tropical drink.
Laura Dembowski says
That bundt looks perfect, Paula! I love the crumb anf glaze. Mango is one of my favorites! We also get two varities here but they are all just labeled as mangoes. Sometimes the produce guy helps me out and tells me if they're going to be good. I always notice the water turn cold too, but I don't like it as it means winter's coming. I need this cake for a tropical break.
Laura says
Caramelizing anything is a good idea! Gorgeous cake. And I so agree about water temperature.
Kate | Food Babbles says
This cake definitely scream tropical! That mango filling sounds amazing and love the rum glaze. I love baking with mangos and don't do it often enough. Thanks for the inspiration!
blueberrykitchen says
Ah yum this sounds so delicious! I've love mango, but I've never had it in a cake - I really want to try this now!
Inside a British Mum's Kitchen says
Not only is this beautiful - it is really clever to think of using mangoes in bundt cake!! wonderful :))
Mary x
Andrea_TheKitchenLioness says
Paula, what a wonderful theme for Bundts - and the cake looks perfect, of course, and the different flavors in the ingredient list sound so very harmonious together. The Bundt sounds and looks fabulous and I love your idea of adding caramelized mango to this cake. This is what baking is all about, using a tried and true base recipe and making it your own with your creative ideas!
Have a great Friday!
Stacy says
Ever since you posted the photo of this cake on our BundtaMonth Facebook page, I have been looking forward to your recipe, Paula. This does not disappoint! Simply lovely!
Liz Berg says
Your caramelized mango filling looks incredible, Paula!!! And the crumb of your Bundt is just perfect!
PS...I think my creme brulees would have been better with a bumped up oven temp and a little more time 🙂
Lora CakeDuchess says
oh my goodness, Paula. Mangos...those are my weakness! My tree is not as it was last year at this time. I think we were extra spoiled and this year it's taking a break. In the meantime, I will dream of your mangos in those luscious bundt...delicious!
Carrie @ poet in the pantry says
I'm with you--I'd rather feel tropical than be somewhere tropical. I don't mix well with high humidity and I hate bugs. Great idea including the mango in the middle like that! Love it!
Holly @ abakershouse.com says
That mango-- especially caramelized-- is amazing!! Your cake sounds wonderful as you wind down from summer. We'll be gearing up for warmer weather here soon enough and your cake will be on my menu.
Heather King says
That caramelized mango made me want to lick my screen! Gorgeous Bundt cake!