Imagine the sun-drenched sweetness of ripe mango, the creamy, fragrant whisper of coconut, and the tender crumb of a perfectly moist cake, all layered together in a dessert that feels like a celebration. Now imagine it’s completely vegan, made without a single egg or dairy product, yet so rich and decadent that it will delight every guest at your table. This Vegan Mango Coconut Cake is that dream made edible. It’s a show-stopping tropical layer cake that proves plant-based baking isn’t about sacrifice—it’s about unlocking vibrant, incredible flavors.

This cake is a labor of love, but each step is a simple, rewarding process. We’re not just mixing batter; we’re creating layers of texture and taste. A supremely soft crumb, infused with both mango puree and coconut milk, forms the foundation. It’s then layered with a lush, silky coconut frosting and a ripple of intense mango curd. The final crowning glory? A coating of toasted coconut flakes that adds a crucial crunch and nutty aroma. This is more than a cake; it’s an experience, a centerpiece that brings the essence of a tropical getaway to your kitchen. Whether for a birthday, summer party, or simply to satisfy a craving for something spectacularly sweet and sunny, this recipe is your guide.

The Magic of Vegan Tropical Baking

You might wonder how a cake without butter, eggs, or cream can achieve such lofty heights of flavor and texture. The secret lies in smart ingredient swaps and understanding the science of balance. In this cake, the fat and moisture from full-fat coconut milk and neutral oil create an incredibly tender crumb that rivals any traditional butter cake. The natural pectin and sugars in ripe mango puree not only impart fantastic flavor but also help bind and moisten the batter. A touch of apple cider vinegar, reacted with baking soda, provides the necessary lift and a delicate, even crumb.

The cultural context of mango and coconut is a rich tapestry woven through tropical cuisines worldwide, from the Philippines to India, the Caribbean to Thailand. This cake is a homage to that global love affair. By choosing vegan ingredients, we make this taste of the tropics inclusive and accessible, allowing everyone to indulge in a dessert that feels both indulgent and thoughtfully crafted.

Ingredients for Vegan Mango Coconut Cake

Gathering high-quality, ripe ingredients is the first step to success. For the mango elements, seek out the sweetest, most fragrant mangoes you can find, like Ataulfo or Alphonso varieties, as they will provide the deepest flavor.

For the Mango Cake Layers:

3 cups (375g) all-purpose flour (or a 1:1 gluten-free blend for GF option)
2 cups (400g) granulated sugar (organic for vegan certainty)
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
1 ½ cups (360ml) full-fat canned coconut milk, well-shaken
¾ cup (180ml) flavorless oil (like avocado or refined coconut)
⅔ cup (160ml) mango puree (from about 2 very ripe mangoes, blended smooth)
¼ cup (60ml) water
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
1 teaspoon coconut extract (optional, for enhanced flavor)

For the Coconut Frosting:

2 cans (13.5 oz each) full-fat coconut cream, chilled overnight*
1 ¼ cups (150g) powdered sugar, sifted
1 teaspoon pure vanilla extract
¼ teaspoon coconut extract (optional)

For the Mango Curd Filling:

1 cup (240ml) mango puree
⅓ cup (80ml) full-fat coconut milk
⅓ cup (65g) granulated sugar
3 tablespoons cornstarch
2 tablespoons refined coconut oil
1 tablespoon lemon juice
Pinch of turmeric (for color, optional)

For Assembly & Decoration:

1 ½ cups unsweetened shredded coconut, toasted
Fresh mango slices
Edible flowers (like pansies or orchids)

Note on Coconut Cream: For the best frosting, use cans labeled coconut cream or ensure your full-fat coconut milk has a very thick layer of solidified cream at the top after chilling. Do not use “light” coconut milk.

Instructions

Part 1: Make the Mango Cake Layers

Prep: Preheat your oven to 350°F (175°C). Grease and line the bottoms of three 8-inch round cake pans with parchment paper. Ensure your mango puree is completely smooth; strain it if there are any fibrous bits.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Ensure they are evenly combined.
Mix Wet Ingredients: In a separate large bowl or a 4-cup measuring jug, whisk together the coconut milk, oil, mango puree, water, apple cider vinegar, vanilla, and coconut extract until it’s a smooth, homogeneous liquid.
Combine: Pour the wet ingredients into the dry ingredients. Using a whisk, gently fold and stir until just combined and no large lumps of flour remain. Do not overmix; a few small lumps are okay. The batter will be thin, which is correct.
Bake: Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until the cakes are golden on top, the edges pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the cakes cool in their pans on a wire rack for 15 minutes. Then, carefully run a knife around the edges, invert them onto the rack, peel off the parchment, and let them cool completely. It’s crucial they are at room temperature before frosting.

Part 2: Make the Mango Curd

Combine: In a medium saucepan, whisk together the mango puree, coconut milk, sugar, and cornstarch until the cornstarch is fully dissolved.
Cook: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens dramatically, becomes glossy, and large bubbles begin to pop on the surface. This should take 5-7 minutes.
Finish: Remove from heat. Whisk in the coconut oil, lemon juice, and turmeric (if using) until smooth and shiny.
Chill: Pour the curd into a bowl and press plastic wrap directly onto its surface to prevent a skin from forming. Refrigerate for at least 2 hours, until completely cold and set.

Part 3: Make the Coconut Frosting

Scoop Cream: Without shaking the cans, open the chilled coconut cream. Scoop out the thick, solid cream that has separated to the top, leaving the watery coconut water behind (you can save this for smoothies).
Whip: Place the solid coconut cream in a large chilled bowl. Using a hand mixer or stand mixer with a whisk attachment, whip on high speed for 1-2 minutes until smooth and creamy, resembling whipped cream.
Sweeten: Add the sifted powdered sugar and extracts. Whip again on high speed for another 1-2 minutes until stiff peaks form. Be careful not to overwhip, as it can become grainy. Chill until ready to use.

Part 4: Assemble the Cake

Level Cakes (if needed): If your cake layers have domed tops, use a serrated knife to carefully slice them off to create flat, even surfaces.
First Layer: Place one cake layer on your serving plate or cake stand. Spread a thin, even layer of coconut frosting over the top using an offset spatula.
Add Curd: Create a “dam” by piping a thick ring of frosting around the outer edge of the cake layer. Inside this ring, spread half of the chilled mango curd.
Second Layer: Carefully place the second cake layer on top. Repeat steps 2 and 3 with frosting and the remaining curd.
Final Layer: Place the final cake layer upside-down (for a flat top) on the stack.
Crumb Coat: Apply a thin layer of frosting all over the entire cake to seal in crumbs. This is the crumb coat. Refrigerate the cake for 20-30 minutes to set this layer.
Final Frost: Apply a thick, beautiful final layer of the remaining coconut frosting all over the cake, smoothing the sides and top.
Decorate: Gently press the toasted coconut onto the sides of the cake. Decorate the top with fresh mango slices, a dollop of leftover frosting, and edible flowers.

Pro Tips for a Flawless Tropical Cake

Mango Mastery: For the strongest mango flavor, reduce your puree. Simmer 2 cups of puree in a saucepan over low heat until it reduces to about 1 ⅓ cups, stirring frequently. Let it cool before using in the cake and curd.
Cool Completely: Patience is key. Frosting a warm cake is a recipe for a meltdown—literally. Ensure every component is completely cool.
Frosting Stability: If your kitchen is warm, chill the frosting bowl and beaters before whipping. For extra-stable frosting, add 1-2 tablespoons of cornstarch or a vegan butter stabilizer powder while whipping.
Toasting Coconut: Toast your shredded coconut in a dry skillet over medium-low heat, stirring constantly, until golden and fragrant. Watch it closely, as it burns easily. Let it cool completely before applying to the cake.

Creative Variations

Passion Fruit Twist: Replace the mango curd with a passion fruit curd for a tangy, tropical surprise.
Piña Colada Cake: Add ½ cup of finely crushed dried pineapple to the cake batter and use a rum extract (½ tsp) in the frosting for an adult-themed variation.
Mini Cakes: Bake the batter in 12 lined cupcake tins for about 20 minutes. Fill with curd and top with frosting for individual tropical delights.
Ice Cream Cake: For a no-bake frozen treat, use the coconut frosting between layers of vegan mango or coconut ice cream in a springform pan. Freeze solid and coat with toasted coconut.

Serving Suggestions & Storage

This cake is a star on its own but can be elevated with simple accompaniments. Serve each slice with a drizzle of reduced mango puree or a scoop of vegan vanilla bean ice cream. A sprinkle of lime zest over the top just before serving adds a wonderful bright note.

Storage: Store the assembled cake in a cake carrier or loosely covered in the refrigerator for up to 4 days. The frosting will firm up when chilled. Let slices sit at room temperature for 15-20 minutes before serving for the best texture and flavor. The unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw in the refrigerator before assembling.

Baking this Vegan Mango Coconut Cake is an act of creative joy. It’s a dessert that tells a story of sunshine, thoughtful ingredients, and shared pleasure. So preheat your oven, select the ripest mangoes, and get ready to bake a masterpiece that’s as beautiful as it is delicious.