This moist and deliciously refreshing Mango Coconut Cake is super easy to make! With a lovely cream cheese frosting, it is sure to become a favorite recipe!
Although it is already August, I am still embracing all that is summer! Summer fruit flavors rule this time of year and I so miss them when summer ends. The other day I made this Mango Coconut cake for a summer gathering with longtime friends.
I have always loved desserts that incorporate fresh fruits.When I was younger, my mother used to get these monthly recipe cards from a cookbook company. I loved to collect the cards and drool over the dessert recipes, with cakes and cupcakes tempting my taste buds. Most of the recipes were from scratch and, to be honest, I do not remember us making more than a handful.
Fast forward to today, and while I do bake from scratch occasionally, I love using boxed recipes as a base for cakes and cupcakes because, let’s face it, it is so dang easy! This summer, after our visit to Hawaii, I longed for a tasty dessert to remember our great moments there and put this together this Mango Coconut Cake with a Cream and Buttercream frosting.
I used fresh mango, bagged coconut and a buttercream from scratch frosting. (My frosting has to be from scratch as it is tastes really great). Then I topped it with crushed macadamia nuts that I brought back from the trip.
Mango Coconut Cake
- 1 box white cake mix
- ⅓ cup butter, softened
- 3 eggs
- 1 cup of fresh diced mango or 1 15 oz. can of diced mango (with juice)
- ⅔ cup shredded coconut
- 20 Macadamia Nuts Chopped
- Cream butter in a bowl.
- Add eggs and blend.
- Add cake mix and mix well.
- Fold in mango and shredded coconut.
- Bake in a greased 9 x 12 pan at 350º oven for 30-35 minutes . or until toothpick comes out clean.
- Let cool.
- Frost with Buttercream Frosting (recipe below)
- Top with chopped Macadamia nuts.
1/2 cup butter, softened
1 8 oz block cream cheese
4 cups powdered sugar
1/4 teaspoon vanilla
Mix butter and cheese with an electric blender until smooth. Add vanilla. Slowly add powdered sugar a little at a time and continue until completely blended. Whip for about a minute.
Talk about a wonderful dessert idea!
I have no idea if it tastes anything like the famous Mango Coconut Cake that is available at some Starbucks in China, but I will tell you that it tastes great! A perfect cake recipe for BBQ or family gathering.
Want to streamline this recipe even more?
- Use canned chopped mango instead of fresh – 15 oz can will work great
- Use a cream cheese canned frosting instead of making it from scratch
- Top with coconut if you want to skip chopping nuts
What is your favorite summer fruit?