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Perfect Coconut Mango Layer Cake Recipe with Passionfruit Cream Cheese Frosting

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A tropical-inspired coconut mango layer cake with moist coconut cake layers, sweet mango filling, and tangy passionfruit cream cheese frosting. Easy to make and perfect for summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (90 g) unsweetened shredded coconut
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (170 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) coconut milk (full fat)
  • 1 teaspoon fresh lime zest (optional)
  • 2 large ripe mangoes, peeled and puréed (about 1 ½ cups or 360 ml)
  • 2 tablespoons powdered sugar
  • 1 tablespoon fresh lime juice
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • ¼ cup (60 ml) fresh passionfruit pulp (seeds included)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract and lime zest if using.
  5. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with coconut milk, beginning and ending with dry ingredients. Mix just until combined each time.
  6. Divide batter evenly between prepared pans, smoothing tops with a spatula.
  7. Bake for 28-32 minutes or until golden and a toothpick inserted in the center comes out clean. Tent with foil if browning too fast.
  8. Cool cakes in pans for 15 minutes, then turn out onto a cooling rack to cool completely.
  9. While cakes cool, blend mangoes into a smooth purée. Stir in powdered sugar and lime juice. Chill until ready to use.
  10. Make frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Fold in passionfruit pulp and vanilla extract.
  11. Assemble cake by placing one layer on a serving plate. Spread mango filling over it, then about one-third of the frosting. Add second layer and frost top and sides with remaining frosting.
  12. Refrigerate cake for at least 1 hour to set frosting before slicing.

Notes

If frosting is too soft, chill for 10-15 minutes before assembling. For seed-free frosting, strain passionfruit pulp through a fine sieve. Use room temperature ingredients and avoid overmixing to keep cake moist and tender. Cake can be made gluten-free by substituting flour and adding xanthan gum. Dairy-free options available using plant-based alternatives.

Nutrition

Keywords: coconut cake, mango cake, passionfruit frosting, tropical cake, layer cake, easy dessert, summer cake

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