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.
Buttercream Frosting
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
Check out these other great mango recipes for amazingly easy mango cupcakes and Mango and Arugula salad! Just click on the photos to see the recipe.
What is your favorite summer fruit?
Holy cow – you have a gift! That cake looks dreamy! Cassidy would LOVE it.
Thank you Tamara!
Oh, that cake looks delicious!
Thanks Ashley! It was and is so easy to make!
This lovely cake is proof that I haven’t had enough mangoes this summer!
Ha!You can never have too many mangoes Sandra!
I need to share this with my family back home in Hawaii. My dad has a large mango tree in the back yard and this cake would be perfect to use them up. Thanks for sharing on Merry Monday. Pinned.
This cake looks and sounds delicious! I’m definitely going to try this at my next family gathering. Thanks for sharing at #HomeMattersParty
Thanks Donna! It is a tasty cake for sure!