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Close up slice of glazed mango coconut bundt cake on a white plate. Grey surface.

Mango Coconut Cake

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5 from 2 reviews

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

Units

For the mango filling:

  • 1 mango
  • 1 tablespoon butter
  • 2 tablespoons sugar

For the cake:

  • 2 1/2 cups (325g) all-purpose or cake flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (175g) unsalted butter
  • 1 1/2 cups (300g) granulated sugar
  • 3 eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1/4 cup coconut milk, at room temperature
  • 1/2 teaspoon vanilla
  • 2 tablespoons dark rum
  • 2/3 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:

  1. Peel mango and cut in cubes. In a skillet melt butter, add sugar and when it's dissolved, add mango cubes.
  2. Cook for 2 or 3 minutes, stirring so that they caramelize. Reserve.
  3. Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
  4. Sift flour, baking powder and salt. Set aside
  5. In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
  6. Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.
  7. In a small bowl, mix milk, coconut milk, rum and vanilla.
  8. Beginning and ending with dry ingredients, add them in three parts alternating with liquids in two parts.
  9. Add the shredded coconut and stir to combine without beating. 
  10. Pour 2/3 of batter into prepared pan, spreading evenly. Scatter mango pieces on top. Cover with remaining 1/3 of batter.
  11. Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.

For the rum glaze:

  1. 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. 
  2. Drizzle over the completely cooled cake, letting it run down the sides.
  3. 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. 
  • Author: Paula Montenegro
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Find it online: https://vintagekitchennotes.com/caramelized-mango-tropical-bundt-cake/