If you love tropical desserts, this Mango Coconut Cake deserves a spot on your baking list. Soft coconut cake layers are filled with a smooth homemade mango curd and finished with fluffy coconut buttercream for a dessert that’s fresh, fruity, and full of flavor. Every bite combines sweet mango with creamy coconut, making it feel like a little taste of summer.

This cake is perfect for birthdays, spring and summer celebrations, or whenever you’re looking for something a little different from a traditional layer cake. Although it looks impressive, each step is straightforward, and making the mango curd from scratch gives the finished cake an extra burst of fresh fruit flavor that you simply can’t get from a store-bought filling.

Why You’ll Love This Recipe

• Soft and fluffy coconut cake layers.
• Homemade mango curd adds bright tropical flavor.
• Creamy coconut buttercream that’s smooth and easy to spread.
• Great make-ahead dessert for parties and celebrations.
• Beautiful layered cake that’s surprisingly simple to assemble.
• Perfect balance of sweet mango and rich coconut.

What You Will Need

You’ll need three 8-inch round cake pans to bake the cake layers evenly. Lining the pans with parchment paper helps the cakes release easily once they’ve cooled.

A food processor or blender is useful for making the smooth mango puree for the curd. You’ll also need mixing bowls, an electric mixer, a medium saucepan, and an offset spatula to frost and assemble the finished cake.

Ingredients

For the Mango Curd

• ¾ to 1 cup chopped frozen mango, thawed and drained
• 1 tablespoon lemon juice
• ½ cup granulated sugar
• 3 large eggs
• 6 tablespoons unsalted butter, cubed

For the Coconut Cake

• 2½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 1 cup cream of coconut (not coconut cream)
• 4 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ½ teaspoon coconut extract
• 1 cup whole milk, room temperature

For the Coconut Buttercream

• 1 cup unsalted butter, softened
• 2 tablespoons cream of coconut
• 2 to 4 tablespoons whole milk or heavy cream
• ½ teaspoon coconut extract
• ¼ teaspoon salt
• 3½ to 4 cups powdered sugar

For Garnish

• 1 cup toasted shredded coconut

How to Make Mango Coconut Cake

Step 1: Make the Mango Curd

Blend the thawed mango until smooth. Measure out ½ cup of puree, then blend it again with the sugar and lemon juice until silky.

Transfer the puree to a saucepan and whisk in the eggs. Add the butter and cook over medium-low heat, stirring often, until the mixture thickens enough to coat the back of a spoon. This usually takes about 6 to 8 minutes.

Pour the curd through a fine-mesh sieve into a bowl to remove any small lumps. Cover the surface directly with plastic wrap and refrigerate for at least 2 hours until completely chilled.

Step 2: Prepare the Cake Batter

Preheat the oven to 375°F (190°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate large bowl, beat the butter, sugar, and cream of coconut until light and fluffy. Add the eggs one at a time, then mix in the vanilla and coconut extract.

Pour in the milk and mix until combined. Gradually add the dry ingredients, mixing only until no streaks of flour remain.

Step 3: Bake the Cake

Divide the batter evenly between the prepared cake pans.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 20 minutes before transferring them to wire racks to cool completely.

Step 4: Make the Coconut Buttercream

Beat the softened butter until smooth and creamy.

Mix in the cream of coconut, coconut extract, salt, and 2 tablespoons of milk or cream.

Gradually add the powdered sugar until the frosting becomes light and fluffy. Add a little more milk if needed to reach a smooth, spreadable consistency.

Step 5: Assemble the Cake

If necessary, trim the tops of the cooled cakes so they are level.

Place the first cake layer onto a serving plate and spread a thin layer of coconut buttercream over the top. Spoon about ¼ cup of chilled mango curd into the center and gently spread it, leaving about a ½-inch border around the edge so it doesn’t spill out.

Repeat with the second cake layer.

Place the final cake layer on top and chill the cake for about 20 minutes to help it firm up.

Frost the top and sides of the cake with the remaining coconut buttercream. Press toasted coconut onto the sides if desired and decorate the top with additional mango curd or fresh mango slices before serving.

Tips

Use cream of coconut, not coconut cream, as they are different products and cannot be substituted for one another.

Make the mango curd a day ahead if you’d like to spread the work over two days.

Allow the cake layers to cool completely before assembling so the frosting stays firm.

Leave a small border around the mango curd filling to keep it from leaking out when stacking the layers.

Toast the shredded coconut carefully, stirring often, since it browns very quickly.

Storage

Store the finished cake covered in the refrigerator for up to 5 days.

For the best flavor and texture, let the cake sit at room temperature for about 20 to 30 minutes before serving.

The unfrosted cake layers can also be wrapped tightly and frozen for up to 2 months. Thaw completely before filling and frosting.

More cake recipes

• Blackberry Velvet Cake
• Blackberry Bundt Cake
• Blackberry Coffee Cake