Sweet and tender, this mango cake has coconut in the batter. It's easy to make, can be frozen and tastes amazing.
Caramelized mango tropical bundt cake reminds me of Indian summer that just went away.
Somehow I'm always surprised by the first day after a long hot summer when I open the cold water and it actually comes out cold.
Though this might seem a rhetorical sentence, it's not, since the water tends to be a tepid tone the whole summer, a thing I really despise. So something as simple as cold water makes my day. Gotta give me credit for having learned how to revel in the little details.
So, while taking advantage of the last fruits of summer and getting ready for the cooler days ahead, we're having a tropical Bundt a Month theme for this group of bundt baking fanatics.
We bundt cake lovers post once a month with a theme and create some fan.tas.tic bundt cakes, the list of which you will find at the end of this post. Aren't we the sweetest? Instant vacation in over a dozen posts.
And in a way, I usually like to feel tropical more than be in a tropical climate. You know, million % humidity and mosquitoes are not my idea of a good time. But a caramelized mango bundt cake that has some coconut milk and rum in the batter sure are. The afternoons are perfect now to be out, have a cup of coffee or tea and some cake.
Again, I turned to my basic vanilla bundt cake that has yet to turn me down.
There was a mango rolling around in my fridge. We have two kinds of mangos here, with different skin colors.
The truth is I never know which one I'm buying, and they may be ripe, but that doesn't mean they taste great. Pretty much like Haas avocados (in my opinion the only ones worth eating) and those big, beautiful ones that are pure water and taste like nothing. It's the same with the mangos.
So, even though it tasted fine, caramelizing has never bothered a tropical fruit, and inside a cake, they turn into a sort of jammy paste. But with a lot of flavor. I was surprised when I cut it, the mango was so smooth and a burnt ochre in color. Rum colored.
It reminded me of warm tropical nights. Now, isn't that a good idea or what?
Other recipes you might like:
Chocolate Coconut Bundt Cake
Coconut lime cake
Lemon Poppy Seed Bundt Cake
Bourbon Chocolate Bundt Cake
Orange Caramel Bundt Cake
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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Mango Coconut Cake
Sweet and tender, this mango cake has coconut in the batter. It's easy to make, can be frozen and tastes amazing.
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
Ingredients
For the mango filling:
- 1 mango
- 1 tablespoon butter
- 2 tablespoons sugar
For the cake:
- 2 ½ cups (325g) all-purpose or cake flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (175g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- 3 eggs, at room temperature
- 1 cup whole milk, at room temperature
- ¼ cup coconut milk, at room temperature
- ½ teaspoon vanilla
- 2 tablespoons dark rum
- ¼ cup shredded unsweetened coconut
For the rum glaze:
- 1 cup powdered sugar
- 2-3 tablespoons dark rum
- Toasted coconut flakes, for sprinkling
Instructions
For the cake:
- Peel mango and cut in cubes. In a skillet melt butter, add sugar and when it's dissolved, add mango cubes.
- Cook for 2 or 3 minutes, stirring so that they caramelize. Reserve.
- Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
- Sift flour, baking powder and salt. Set aside
- In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
- Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.
- In a small bowl, mix milk, coconut milk, rum and vanilla.
- Beginning and ending with dry ingredients, add them in three parts alternating with liquids in two parts.
- Add the shredded coconut and stir to combine without beating.
- Pour â…” of batter into prepared pan, spreading evenly. Scatter mango pieces on top. Cover with remaining â…“ of batter.
- Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.
For the rum glaze:
- Mix sugar and rum in a bowl.
- Drizzle over cooled cake, letting it run down the sides.
- Sprinkle with coconut and serve.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: International
Keywords: mango coconut cake
adapted from Kiss My Bundt, by Christa Wilson
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.