Vegan Mango Coconut Cake – A Soft, Tropical Slice of Sunshine

There’s something magical about mango and coconut together. One taste instantly transports you to somewhere warm and breezy, where desserts feel light, fruity, and meant to be enjoyed slowly. This vegan mango coconut cake captures that exact feeling in every soft, tender bite. It’s bright, tropical, and surprisingly cozy all at once—the kind of cake that feels special enough for celebrations but easy enough to bake just because you’re craving something sweet.

This cake was born out of a love for desserts that don’t feel heavy yet still deliver real flavor. Mango brings natural sweetness and a gentle tang, while coconut adds richness and that unmistakable tropical aroma. Together, they create a cake that’s moist, fluffy, and deeply satisfying—without eggs, butter, or dairy.

What makes this vegan mango coconut cake truly shine is its texture. Thanks to coconut milk and mango purée, the crumb stays incredibly soft for days. Coconut oil keeps everything tender, while shredded coconut adds just a hint of chew. The frosting—light, creamy, and infused with mango—ties it all together without overpowering the cake itself.

This is the kind of dessert that surprises people. Even non-vegans are often shocked when they learn it’s completely plant-based. It doesn’t taste like a “substitute” cake—it tastes like a genuinely great cake that just happens to be vegan.

Whether you’re baking for a birthday, a summer gathering, or simply to treat yourself, this vegan mango coconut cake is guaranteed to bring smiles. It’s sunshine on a plate, perfect with a cup of tea, coffee, or enjoyed all on its own.

Ingredients:

For the Cake:

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Full-fat coconut milk
• Mango purée (fresh or canned)
• Coconut oil, melted
• Vanilla extract
• Unsweetened shredded coconut

For the Mango Coconut Frosting:

• Vegan butter
• Powdered sugar
• Mango purée
• Coconut cream
• Vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix coconut milk, mango purée, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
5. Fold in the shredded coconut.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat vegan butter until smooth. Gradually add powdered sugar.
10. Mix in mango purée, coconut cream, and vanilla until light and fluffy.
11. Frost the cooled cake layers, garnish with mango and toasted coconut, and serve.

Tips & Tricks

• Use ripe mangoes for the best flavor and natural sweetness.
• Chill the frosting briefly if it feels too soft before spreading.
• Toast shredded coconut lightly for extra depth and crunch.

Variations

• Add lime zest to the batter for a citrusy twist.
• Make cupcakes instead of a layer cake—reduce baking time to 18–20 minutes.
• Swap mango frosting for coconut whipped cream for a lighter finish.

Serving Suggestions

• Serve chilled or at room temperature.
• Pair with iced tea, coconut latte, or fresh fruit.
• Perfect for birthdays, brunches, or summer gatherings.

Storage Information

• Store covered in the refrigerator for up to 4 days.
• Bring to room temperature before serving for best texture.

FAQ

• Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend.
• Can I use canned mango purée? Absolutely—just ensure it’s unsweetened.
• Is this cake very sweet? It’s balanced, fruity, and not overly sweet.

History / Fun Facts

• Mango is known as the “king of fruits” in many cultures.
• Coconut milk has been used in tropical baking for centuries to add richness without dairy.