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.
This is a bright and fresh cake with tropical flavors. It's a delicious and flavorful cake that satisfies your sweet tooth without going overboard.
Similar to the passionfruit lemon cheesecake, with an interesting flavor combination for those who want something different and maybe a bit edgy.
And though this is a coconut cake with a mango ripple, the flavors are more complex with the rum and caramelization of the fruit.
Why make this recipe
- 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 list
- Mango: for a chunkier compote use a just ripe mango that is still firm. Softer ones will render a smoother swirl as the chunks will not retain their shape so much when you cook them.
- Unsalted butter.
- White granulated sugar.
- All-purpose or cake flour.
- Baking powder: make sure it isn't expired.
- Salt.
- Eggs: fresh, large.
- Milk: we use whole milk for a richer cake, but reduced-fat and lactose-free can be used.
- Coconut milk.
- Vanilla.
- 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.
- Shredded unsweetened coconut.
- Powdered sugar.
- Toasted shredded coconut or coconut flakes: optional for topping the glaze.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
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.
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.
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, together 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.
- Butter and flour: I used this method for years, but now use one of the above-mentioned ones. Good if you don't like shortening. Use soft butter (not melted) to patiently cover the whole pan, every nook and cranny, every sharp angle and space available. I use a brush or my fingers. I then flour the pan and refrigerate it while putting together the batter. I take it out at the last moment when I need to fill it, and it goes cold into the oven. Not everyone has success with this method.
- Baking spray: use a spray labeled as having flour or specifically made for baking (as opposed to cooking). It has to have flour; otherwise, you have a high chance of the cake sticking when removing it. At least, that's my experience.
- 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:
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
- â…” cup shredded unsweetened coconut
For the coconut rum glaze:
- 1 cup powdered sugar
- 1 tablespoons dark rum
- 1-2 tablespoons coconut milk
- Toasted shredded coconut or 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 the powdered sugar with rum and 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 coconut while still wet. Let dry and serve.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: International
Deb says
The mango swirl is certainly a tropical delight! I had to chuckle, your looking forward to cooler days and we northers are wishing for sunshine!
e / dig in says
paula this is insane! it looks amazing. i am always awed by what you cook but this is downright fabulous. jammy mango is genius.
a farmer in the dell says
Caramelized mangos? Yum! This sounds fantastic!
Gourmet Getaways says
Ohhh! Caramelised Mango!! Yum,
Sounds absolutely gorgeous, and the image is just beautiful 🙂
Anita at Hungry Couple says
I was really looking forward to this one! I love mangoes but they're not in season right now (dead of winter in New York). When they come back in summer, I use them in everything from smoothies to cocktails but I've not tried to cook them into a cake. I'll remedy that soon... 😉
Guru Uru says
What a fantastic idea if caramelising mango I add that into my ice cream all the time 🙂
But in a cake I think would be ideal!
Cheers
Choc Chip Uru
Jennie @themessybakerblog says
I have had my eye on this bundt since the day I saw it on Facebook. It looks amazing.
Tara says
Gorgeous, gorgeous!! I love mango and putting it in the middle is brilliant!!
yummychunklet says
I bet the caramelized mango tasted amazing in this bundt cake!
Rosa's Yummy Yums says
A beautiful Bundt cake! It must taste really good. Mmmhhh, what gorgeous flavors.
Cheers,
Rosa
Renee says
Yes, I certainly know the million % humidity and mosquitoes. It is identical to summer here in Georgia and living next to a swamp.
I totally agree about caramelizing fruit. Then adding it to a cake like yours is a great thing to do. The bit of rum in there is quite nice too.
Anne@FromMySweetHeart says
Paula....that is one pretty cake! I am such a freak for bundt cakes, really. So moist and simple. But I love how you jazzed this up with caramelized mangoes! What an awesome addition to a perfect cake! Definitely going to look into this group!
Kate@Diethood says
So I really wanted to do something with mango as well, but I could not figure out the hows and whats in as far as including it in a cake ... make sense? SO glad you did because I am about to copy this recipe and use it!!
Natalie G says
Wow this sounds delicious!! I love mango, but caramelized? sounds fantastic to me!
ahu says
This looks incredible! And I always chuckle at the word bundt because I think of My Big Fat Greek Wedding!
Alice @ Hip Foodie Mom says
Paula! Yummmmm .. love mangos! And caramelized mangos?! oh my goodness, I love this. As always, absolutely gorgeous bundt cake. Wow! I have never thought to use fine bread crumbs to help with releasing the cake, what a great idea! . . and totally the little things/details. Without them, what would our everyday life be?
Dorothy at ShockinglyDelicious says
Caramelized jammy mango paste? I'm all in!
Heather Schmitt-Gonzalez says
Oh wow...wow, Wow, WOW! This looks so ridiculously delicious, Paula...that mango layer is out of this world. It's like a little slice of sunshine ♥.
Simona Mastantuono says
this cake lok very delicious I'VE GOT milk couconat at home I'lldo it very soon
The Ninja Baker says
Perfection, Paula! How lovely to have the golden mango playing with the dark rum. Love that you used very tropical coconut milk in your cake, too.
P.s. My contribution of white chocolate guava Bundt minis links back to your stellar white chocolate cake of last month =)