Coconut Mango Cream Cake
Prep time
Bake time
Total time
Coconut Mango Cream Cake Prep time: 2 hours Cook time: 28 mins Total time: 2 hours 28 mins Serves: serves 12-14ppl I am using a 12" x 18" cake pan for 1 single thin layer for this cake, to then cut into quarters.
You can equally bake the batter into 2-8" cake pans for 2 thin cake layers instead
Serves: serves 12-14ppl
  • For the cake batter
  • Vegan Butter 12 Tablespoons (170g)
  • Granulated Sugar 1 cup (200g)
  • Golden Flax Meal 2 Tablespoons (16g)
  • Aquafaba 4 Tablespoons (56g)
  • Full Fat Coconut Milk *you may use light if you prefer 1 cup (237ml) *see note above the recipe
  • White Vinegar 2 teaspoons (10ml)
  • Coconut Extract 2 teaspoons (10ml)
  • All Purpose Flour 1½ cups (188g)
  • Cornstarch 1 Tablespoon (8g)
  • Baking Powder 3 teaspoons
  • Salt ½ teaspoon (3g)
  • Unsweetened Coconut Flakes *small flakes- desiccated coconut is best 1 cup
  • For the Mango Whipped Cream
  • 2 Pints SILK Brand Whipping Cream *or your favorite whipped cream recipe to equal 4 cups
  • Freeze Dried Mango Powder 6 Tablespoons *optional
  • Confectioners Sugar to taste ¼ - ½ cup per pint of whipped cream if using SILK brand ~ see notes above the recipe
  • Fresh Mangoes 2 large mangoes chopped into small pieces approximately 3 cups
  • Toasted Large Flaked Coconut for garnish *optional 2 cups
  • For the Mango Topping:
  • Small diced Mango approximately 2 cups from 1-2 large mangoes
  • Mango Juice or Water ½ cup (117ml)
  • Sugar 2 Tablespoons (28g)
  • Vegan Butter 2 Tablespoons (28g)
  • Cornstarch 1 Tablespoon (8g)
  • Rum Extract optional* 2 teaspoons (10ml)
  1. Preheat the oven to 350°F and then grease & parchment line your half sheet pan
  2. For the cake batter cream the softened vegan butter with the sugar on medium to high speed until light & fluffy, this may take about 4 minutes.
  3. Scrape the bottom & sides of the bowl for an even mix.
  4. Combine the flax meal with the aquafaba and whisk smooth, let stand 5 minutes to thicken.
  5. Add the coconut extract to the coconut milk
  6. Sift the flour with the baking powder, cornstarch and salt .
  7. Add the coconut flakes, stir to combine evenly.
  8. Add ⅓ of the dry ingredients to the creamed mixture and mix on low just to combine
  9. Add half of the coconut milk and mix just to combine, scraping bowl if needed.
  10. Add another ⅓ of the dry ingredients and then the last of the milk mixing after each addition just until combined
  11. Add the last of the dry ingredients and mix well
  12. Spread the batter into the greased & parchment lined cake pan and bake immediately in the preheated oven for 15 minutes then turn the temperature down to 325°F for another 12-15 minutes or when a toothpick inserted into the center comes out with soft crumbs
  13. Cool in the pan and then careful remove the cake layer to a cutting board to cut it into 4 equal pieces *see video tutorial
  14. For the vegan whipped cream: Prepare your choice of vegan whipped cream using my recipes or a recipe you love the most OR take 2 pints of SILK brand Whipping Cream and whip to soft peaks.
  15. Add the mango powder and whip smooth
  16. Build the cooled cake layers with the mango cream and chopped mangoes in each layer
  17. Ice the cake with the remaining coconut whipped cream and garnish with toasted coconut flakes and mango pieces on top or prepare the mango topping recipe as follows
  18. For the Mango Topping:
  19. Combine the sugar with the cornstarch and whisk to combine well
  20. Add the sugar, cornstarch and mango juice or water to a sauce pot with the vegan butter and bring to boil whisking constantly to avoid scorching
  21. Remove from heat after a full boil and add the rum extract *optional and then pour over the chopped mango and stir well to combine, refrigerate to cool then use as a topping for your cake
Coconut Mango Cream Cake must be kept refrigerated at all times and will stay fresh wrapped loosely to prevent drying for up to 7 days
Recipe by Gretchen's Vegan Bakery at