Vegan Mango Coconut Cake

I still remember the first time I tasted a slice of this cake and thought, “Why didn’t I make this sooner?” If you love tropical flavors and crave something light but satisfying, this Vegan Mango Coconut Cake practically begs to be on your dessert table. I make it when guests pop over unexpectedly, and it never lasts long — which I take as proof that it’s basically magic.

Mango steals the show here. Ripe, fragrant mango gives the cake natural sweetness and a sunny color that looks way fancier than it actually is. Coconut plays the sidekick: creamy coconut milk and shredded coconut add texture and a mellow richness that pairs perfectly with mango.

By the end of this post, you’ll get a simple, foolproof vegan cake recipe, pro tips for the best texture, clever topping ideas, and storage advice so your leftovers don’t suffer. Ready? Let’s bake something worth bragging about.

Try this mango-coconut pairing in a savory dish too — trust me, it pairs surprisingly well beyond desserts.

Why You’ll Love This Recipe

• Tropical flavor combo: Mango + coconut = instant holiday vibes.
• Vegan-friendly: No eggs, no dairy, still moist and fluffy.
• Simple ingredients: You probably already have most of these in your pantry.
• Quick to make: Prep under 15 minutes, bake under 40 — yes, really.
• Flexible: Works as cupcakes, a loaf, or a layered cake if you feel fancy.

Ingredients You’ll Need

• 2 ripe mangoes, pureed
• 1 cup coconut milk
• 1/2 cup coconut oil, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded coconut

I list the ingredients plainly because I know you appreciate clarity when mid-recipe panic strikes. Use ripe, fragrant mangoes for the best flavor — avocado-textured mangoes feel wrong in this context.

How to Make (Step-by-Step)

STEP 1

Preheat the oven to 350°F (175°C) and grease a cake pan. I use a 9-inch round pan, but a square pan works fine too.

STEP 2

In a large bowl, combine the mango puree, coconut milk, melted coconut oil, sugar, and vanilla extract. Whisk until smooth and glowy.

STEP 3

In another bowl, whisk together the flour, baking powder, and salt. This keeps the leavening even and prevents flour lumps.

STEP 4

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix — you want tender cake, not dense hockey puck.

STEP 5

Fold in the shredded coconut. I like to reserve a tablespoon for sprinkling on top before baking.

STEP 6

Pour the batter into the prepared cake pan and smooth the top. Give the pan a gentle tap on the counter to release big air bubbles.

STEP 7

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye after 25 minutes — ovens differ.

STEP 8

Let the cake cool before serving. Enjoy! I usually top mine with fresh mango slices or a light coconut whipped cream.

Pro Tips for the Best Results

• Use very ripe mangoes for the best natural sweetness and color. If your mangoes have the personality of a potato, add a tablespoon more sugar.
• Measure flour correctly: spoon it into the cup and level it off. Scoop-and-pack gives you dense results — no thanks.
• Don’t overmix the batter. I repeat: don’t overmix. A few lumps are fine.
• Room-temperature wet ingredients help the batter come together smoothly. I microwave coconut milk for 8–10 seconds if it’s fridge-cold.
• Test doneness with a toothpick and by lightly pressing the top — if it springs back, you win.
• Make it ahead: Bake the day before and leave it un-frosted; the flavors meld nicely overnight.

Fun Variations & Topping Ideas

Variations:

• Add 1/2 cup mashed banana for extra moisture and a flavor twist.
• Stir in zest of 1 lime to brighten the mango flavor.
• Swap half the all-purpose flour for whole wheat pastry flour for a nuttier bite.
• Make cupcakes: bake 18–22 minutes instead of 30–35.

Toppings:

• Fresh mango slices and toasted coconut for the classic look.
• Coconut whipped cream (chilled coconut cream whipped with a little powdered sugar).
• Mango glaze: blend mango puree with a tablespoon of powdered sugar and brush it on.
• Lime zest and a tiny pinch of sea salt to contrast the sweetness.

Storing and Reheating

• Refrigerate: Wrap the cake or store it in an airtight container for up to 4 days in the fridge.
• Freeze: Wrap tightly in plastic and foil. Freeze up to 3 months. Thaw in the fridge overnight.
• Reheat: Warm slices in a microwave for 12–15 seconds or in an oven at 325°F (160°C) for 6–8 minutes. I prefer the oven — it revives texture nicely.
• FYI: If you plan to top with coconut whipped cream, add that fresh after reheating so it doesn’t weep.

Leftover ideas

• Turn slices into a quick breakfast with a dollop of plant-based yogurt and granola.
• Crumble cold cake over a bowl of tropical fruit for an instant trifle.
• Make French toast with thick slices: dip in a batter of plant milk and chickpea flour, then pan-fry until golden.
• Blend small pieces into a smoothie for texture and flavor — borderline decadent, IMO.

Frequently Asked Questions (FAQ)

Q: Can I use canned mango or frozen mango?

Yes. Thaw frozen mango fully and drain excess liquid. Canned mango works too but choose varieties without added syrup to avoid excess sugar.

Q: What if I don’t have coconut oil?

You can use a neutral oil like avocado or light olive oil. Coconut oil adds flavor but the cake still works without it.

Q: Can I reduce the sugar?

Yes. You can lower sugar to 3/4 cup, especially if your mangoes shine with sweetness. I rarely go below that unless I add a sweeter topping.

Q: Is this cake suitable for people with nut allergies?

Yes. The recipe includes coconut, which counts as a fruit, not a tree nut, for most people. Still, check with your guests because some people react to coconut.

Q: How do I make a layered cake with this batter?

Divide the batter between two 8-inch pans and bake for 22–28 minutes. Let cool completely before filling with coconut cream or vegan frosting.

Conclusion:

This Vegan Mango Coconut Cake gives you bright mango flavor, coconut creaminess, and a texture that feels indulgent without dairy or eggs. It stays moist, travels well, and looks like you spent hours when you actually spent less than an hour — talk about a win.

If you want a reference that inspired this tropical combo, check out this version of Vegan Mango Coconut Cake for additional ideas and presentation tips.

I’d love to hear how your cake turns out — leave a comment and a rating below. Tell me whether you topped it with whipped coconut cream or went rogue with lime zest and chili flakes (yes, some of us do that). Happy baking, and don’t be surprised if friends start texting for the recipe twenty minutes after they arrive.

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