Warmer temperatures bring barbecues, picnics and al fresco dinners. This moist and deliciously refreshing Mango Coconut Cake is super easy to make and is perfect for all of your upcoming celebrations! Made with fresh mango and topped with a lovely cream cheese frosting, it is sure to become a favorite recipe!
This cake just shouts sunshine to me.
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.
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.
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Mango Coconut Cake
Mango Coconut Cake
- 1 box white cake mix
- 1/3 cup butter softened
- 3 eggs
- 1 cup of fresh diced mango or 1 15 oz. can of diced mango with juice
- 2/3 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!
- 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?