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 bake bundt cakes often, you’ve likely had one stick to the pan. It’s frustrating—but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar—1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn’t enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it—it’s a keeper.
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
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.
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 =)