Gretchen's Vegan Bakery

Mango Coconut Cake

By

Jump to Recipe Jump to Video Print Recipe

Beautiful and refreshing Mango Coconut Cake

Coconut cake layers brimming with fresh mango in every bite!

Mango Coconut cake

Whipped Cream for the filling with fresh mango compote

be sure to read all about vegan whipped cream here to find your best option!

Coconut Mango Cream Cake

 

Notes for Success:

Unsweetened desiccated coconut is my preference to eliminate adding more sugar
But if you cannot get it you can certainly use the sweetened flakes, just take out 1 Tablespoon of sugar

If you do not like the rectangle cake look you can bake this cake batter into 7″ round pans instead.

Flax meal with aquafaba is the egg replacer  but you can easily sub in water to reconstitute the flax if you do not have aquafaba

WATCH HOW TO MAKE THIS CAKE

Coconut Mango Cream Cake

 

Coconut Mango Cream Cake

Coconut Mango Cream Cake

Be sure to read all the notes for success section above the recipe
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Servings 16

Ingredients
  

For the cake batter

  • 12 Tbs Vegan Butter 170g
  • 1 cup Granulated Sugar 200g
  • 2 Tbs Flax Meal 16g
  • 4 Tbs Aquafaba 56g
  • 1 cup Full Fat Coconut Milk 237ml
  • 2 teaspoon White Vinegar 10ml
  • 2 teaspoon Coconut Extract 10ml
  • 1½ cups All Purpose Flour 188g
  • 1 Tbs Cornstarch 8g
  • 3 teaspoons Baking Powder
  • ½ teaspoon Salt 3g
  • 1 cup Unsweetened Coconut

For the Whipped Cream

For the Mango Topping:

  • 2 cups Fresh Mango
  • ½ cup Water 117ml
  • 2 Tbs Sugar 28g
  • 2 Tbs Vegan Butter 28g
  • 1 Tbs Cornstarch 8g
  • 2 teaspoons Rum Extract *optional 10ml

Instructions
 

  • Preheat the oven to 350°F & grease & parchment line a half sheet pan 12" x 18"
  • 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.
  • Combine the flax meal with the aquafaba & whisk smooth, let stand 5 minutes to thicken.
  • Combine the extract & vinegar with the coconut milk
  • Sift the flour with the baking powder, cornstarch & salt .
  • Now add 1/3 of the dry ingredients to the creamed butter mixture on low speed mixing just enough to combine before adding the next addition
  • Next add half of the coconut milk then another 1/3 of the dry ingredients
  • Then the last of the milk & the last of the dry ingredients
  • Now add the coconut flakes & mix well
  • Spread the batter into the greased & parchment lined cake pan & 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
  • Cool in the pan to COLD (you can freeze for ease of handling)
    Carefully remove the cake layer to a cutting board to cut it into 4 equal pieces *see video tutorial
  • For the Mango Topping: In a medium sauce pot combine the sugar with the cornstarch then add the water & whisk to a smooth slurry, bring to boil whisking constantly to avoid scorching
  • Remove from heat after a full boil add the rum extract *optional then pour over the chopped mango in a large mixing bowl & stir to combine, refrigerate to cool then use as a topping & filling for your cake
  • Prepare your choice of vegan whipped cream

Video

Notes

Storage: Coconut Mango Cream Cake must be kept refrigerated at all times and will stay fresh wrapped loosely for up to 5 days
Tried this recipe?Let us know how it was!

 

Reader Interactions

Comments

  1. Sarah

    Thank you for this amazing recipe. I am going to make it soon. Is it possible to use your vanilla sponge cake recipe instead of using this one?
    Regards

  3. Deanna

    I made this last night and it was delicious! It was even better today! For me I would prolly double the mango filling recipe because it was sooooo good. Thank you for the delicious recipe!

  4. Fiona

    Hi
    I truly adored your coconut cake. I plan to make a pistacchio and strawberry christmas cake. Would you think it is possible to make this cake with pistaccio instead of coconut ?
    Best
    Fiona