Go Back

Vegan Mango Coconut Cake

A stunning tropical layer cake with moist mango-coconut sponge, silky coconut frosting, and a bright mango curd filling. Completely dairy-free and egg-free.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Plus Chilling Time 2 hours
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American, Tropical
Calories: 580

Ingredients
  

Mango Cake Layers
  • 3 cups all-purpose flour 375g
  • 2 cups granulated sugar 400g
  • 1 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp fine sea salt
  • 1.5 cups full-fat coconut milk 360ml, well-shaken
  • 0.75 cup neutral oil 180ml, like avocado or refined coconut
  • 0.66 cup mango puree 160ml, from 2 ripe mangoes
  • 0.25 cup water 60ml
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1 tsp coconut extract optional
Coconut Frosting
  • 2 cans full-fat coconut cream 13.5oz each, chilled overnight
  • 1.25 cups powdered sugar 150g, sifted
  • 1 tsp pure vanilla extract
  • 0.25 tsp coconut extract optional
Mango Curd Filling
  • 1 cup mango puree 240ml
  • 0.33 cup full-fat coconut milk 80ml
  • 0.33 cup granulated sugar 65g
  • 3 tbsp cornstarch
  • 2 tbsp refined coconut oil
  • 1 tbsp lemon juice
  • 1 pinch turmeric for color, optional
Assembly & Decoration
  • 1.5 cups unsweetened shredded coconut toasted
  • 1 fresh mango sliced
  • edible flowers for garnish, optional

Equipment

  • Three 8-inch round cake pans
  • Mixing bowls
  • Stand mixer or hand mixer
  • Wire rack
  • Saucepan
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. Make Cake Batter: In a large bowl, whisk flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk coconut milk, oil, mango puree, water, vinegar, and extracts. Pour wet into dry and whisk until just combined (batter will be thin).
  3. Bake: Divide batter evenly among pans. Bake 25-30 mins until a toothpick comes out clean. Cool in pans 15 mins, then transfer to a wire rack to cool completely.
  4. Make Mango Curd: Whisk all curd ingredients (except coconut oil, lemon, turmeric) in a saucepan until smooth. Cook over medium heat, whisking constantly, until very thick and bubbling, 5-7 mins. Off heat, whisk in oil, lemon juice, and turmeric. Press plastic wrap on surface and chill for 2+ hours.
  5. Make Frosting: Scoop solid cream from chilled coconut cans into a chilled bowl. Whip on high until creamy. Add powdered sugar and extracts; whip to stiff peaks. Chill until use.
  6. Assemble: Level cake tops if domed. Place one layer on a plate. Spread thin frosting layer, then pipe a frosting dam around edge. Fill dam with half the mango curd. Top with second layer; repeat. Add final layer.
  7. Frost: Apply a thin crumb coat of frosting over entire cake. Chill 20-30 mins. Apply final thick layer of frosting. Press toasted coconut onto sides.
  8. Decorate top with mango slices and edible flowers. Chill until ready to serve. Let sit at room temperature 15-20 minutes before slicing.

Notes

For best results, ensure all cake layers are completely cool before frosting. The mango curd must be fully chilled and set. Toast coconut in a dry skillet over medium-low heat until golden, watching closely. Cake stores covered in fridge for up to 4 days.