Coconut Mango Cake recipe

A sweet and simple recipe for Coconut Mango Cake with passion fruit icing

3/4 cup caster sugar
2 eggs
1/2 cup desiccated coconut
1 1/4 cups self-raising flour, sifted
1 cup buttermilk
300ml thickened cream
2 tablespoons icing sugar mixture
1 medium mango, peeled, finely chopped

Passion fruit Icing:
1 cup icing sugar mixture
10g butter, melted
2 passion fruit, halved

How to
Preheat oven to 180°C. Grease a 6cm-deep, 25cm heart-shaped cake pan. Line base with baking paper.

Using an electric mixer, beat butter and caster sugar until light and fluffy. Add eggs. Beat until combined. Add coconut, flour and buttermilk in 2 batches, stirring after each addition. Pour mixture into prepared pan. Bake for 40 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.

Make passionfruit icing: Sift icing sugar into a bowl. Add butter and passionfruit pulp. Stir until icing is smooth and spreadable.

Using an electric mixer, beat cream and icing sugar until soft peaks form. Stir in mango. Cut cake in half crossways. Spread cream mixture over base. Sandwich with cake top. Spread passionfruit icing over cake top. Serve.

Recipe provided by theSouth African Mango Grower’s Association.

Recipe ID 27696

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  • Gouwa Sheldon

    the recipe calls for mixing of the butter and caster sugar but no butter is asked for except for the passionfruit icing. I have also sent them a message. thanks

  • Debbie

    Aaah come on!!! How much BUTTER is in the recipe please??? I’ve got ALL the ingredients and I’m ready to bake the cake – it says “cream the BUTTER and the castor sugar but it doesn’t say HOW MUCH BUTTER!!!!” Tsk!! Not good enough!!

    • Nicola Nichols

      I wanted to make this cake and have the same problem

      • Debbie

        Nicola, guess what? This recipe comes STRAIGHT from my favourite food website, and the recipe was THERE!! You use 125g butter. Do yourself a favour……MAKE THE CAKE!! It’s delicious. Reading the comments under the, the only comment was that 2 granadilla (I used fresh too) made the icing too watery, but I just added some more icing sugar – it was a DIVINE cake and I’ll make it again!! Hope this helps. ENJOY!

        • Nicola Nichols

          Hi Debbie thanks I google it and found the butter measure I just made it waiting for it to cool.

          • Debbie

            Great!! Poor show of ‘our’ website not to reply to my question that I posted ages ago hey – wonder why they’ve got it if they don’t respond?? I bet you’ll enjoy the cake!!