Name: Vegan Mango Coconut Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 480ml dairy-free milk (soya milk recommended); 2 teaspoons apple cider vinegar; 420g self-raising flour; 300g caster sugar; 1 teaspoon baking powder; 1 teaspoon bicarbonate of soda; 120ml sunflower oil; 1 teaspoon vanilla extract; 80g mango puree; 300g dairy-free butter (block, softened); 500g powdered/icing sugar; 6 tablespoons mango puree (plus extra for drizzling); 400g desiccated coconut (for coating and between layers); Rosemary sprigs (optional, for decoration); 1 ripe mango, cubed (for decoration)

Jump to Recipe· 4.2 from 31 reviews

If you are on the lookout for a show-stopping dessert that’s bursting with tropical flavor and entirely plant-based, this Vegan Mango Coconut Cake Recipe is about to become your new best friend. Imagine layers of moist, tender sponge swirled with luscious mango puree, sandwiched with creamy mango-infused vegan buttercream, and finished with a generous coat of fragrant desiccated coconut. It’s a cake that perfectly balances sweet, fruity brightness with indulgent creaminess, all without a hint of dairy or eggs. Whether you’re vegan, dairy-free, or just craving something gloriously fresh and summery, this cake delivers that wow factor at every bite.

Ingredients You’ll Need

A white round cake covered fully with shredded coconut, topped with six swirls of pale yellow frosting each decorated with small yellow mango cubes and green rosemary sprigs. One slice is lifted out showing three layers of light brown cake separated by two thick layers of bright orange mango filling. The cake sits on white parchment paper on a white plate on a white marbled surface. In the background, a white teapot and a silver mixer are visible, along with a carved mango in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Getting this cake on your table is easier than you think, thanks to simple ingredients that each play a starring role in the flavor, texture, and appearance of your masterpiece. From pantry staples to fresh mango puree, these components blend to create that irresistible mango-coconut harmony.

Dairy-free milk (480ml): Using soya milk works best for the richest texture and to create the vegan ‘buttermilk’.
Apple cider vinegar (2 teaspoons): Reacts with the milk to help your cake rise fluffy and light.
Self-raising flour (420g): The foundation of the sponge, providing structure and softness.
Caster sugar (300g): Sweetens the cake delicately without overpowering the fruit.
Baking powder (1 teaspoon): Adds extra lift to the sponge layers.
Bicarbonate of soda (1 teaspoon): Works alongside baking powder for ideal rise and texture.
Sunflower oil (120ml): Keeps the cake moist and tender without weighing it down.
Vanilla extract (1 teaspoon): Enhances the overall flavor with its warm, aromatic notes.
Mango puree (80g for sponge + 6 tablespoons for buttercream + extra for drizzling): Infuses the cake and buttercream with authentic tropical mango flavor.
Dairy-free butter (300g block, softened): The creamy base for the luscious vegan buttercream icing.
Powdered/icing sugar (500g): Blends smoothly into the buttercream to deliver sweetness and structure.
Desiccated coconut (400g): Sprinkled inside the layers and coating the exterior for that signature coconut crunch and aroma.
Rosemary sprigs (optional): Adds a subtle herbal touch and festive decoration.
Ripe mango cubes (for decoration): Fresh mango pieces elevate the cake’s appearance and flavor contrast.

How to Make Vegan Mango Coconut Cake Recipe

Step 1: Prepare the Vegan Buttermilk

Start by combining the dairy-free milk with apple cider vinegar in a bowl. Whisk them together well and then set aside for about 10 minutes. This mixture curdles slightly, mimicking traditional buttermilk and helping the cake achieve that tender crumb we all love.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. This ensures your dry ingredients are evenly distributed for a perfectly risen cake without any lumps.

Step 3: Combine Wet Ingredients

To the curdled vegan buttermilk, whisk in the sunflower oil and vanilla extract. This blend adds moisture and flavor, setting the stage for a soft, fragrant sponge.

Step 4: Bring Wet and Dry Together

Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined. Avoid overmixing to keep the sponge light and airy.

Step 5: Divide and Flavor the Batter

Split the batter evenly into two separate bowls. Stir the mango puree into one half, leaving the other plain for vanilla. Pro tip: to brighten the colors even more, add a drop of orange or yellow food gel to the mango batter for that vibrant tropical look.

Step 6: Swirl and Bake

Line three 8-inch cake tins with greaseproof paper. Pour the vanilla and mango batters alternately into each tin, creating a swirl effect by dragging a toothpick or skewer through the batter. Tap the tins gently to release any bubbles, then pop them into a preheated oven at 180°C fan and bake for 25-30 minutes. The cakes are ready when a skewer inserted into the center comes out clean and the surface feels springy.

Step 7: Cool Properly

Allow the cakes to cool in the tins for a bit, then transfer them to a cooling rack. Patience here is key because a completely cooled cake frosts much better. Keep them covered in a sealed container if you plan to frost later.

Step 8: Create the Mango Buttercream

Whip the softened dairy-free butter until creamy using a stand or hand mixer. Gradually sift in the powdered sugar while whipping on high speed to achieve a light, fluffy texture. Blend in 6 tablespoons of mango puree. Adjust consistency with more butter if too thick or more sugar if too soft. Your goal is a smooth, airy, luscious buttercream.

Step 9: Assemble and Frost the Cake

Place one cooled cake layer on your serving plate and spread a generous amount of mango buttercream evenly over it. For a tropical twist, drizzle extra mango puree and sprinkle desiccated coconut on top. Repeat with the second and third layers. Then apply a thin crumb coat of buttercream around the entire cake to trap stray crumbs. Chill for 15-20 minutes to set.

Step 10: Final Touches and Decoration

After chilling, apply a thicker final coat of buttercream, smoothing it carefully with a cake scraper. Press desiccated coconut over the sides and top for that gorgeous coconutty texture. Pipe buttercream swirls around the edges, spoon mango puree into the swirl centers, and finish with fresh mango cubes and fragrant rosemary sprigs. Remember to dry the mango pieces thoroughly to avoid soggy icing.

How to Serve Vegan Mango Coconut Cake Recipe

A round cake covered in white shredded coconut stands on a white plate over a piece of brown parchment paper. The cake has three layers with light brown sponge and bright yellow mango filling in between. The top is decorated with six swirls of pale yellow cream, each topped with small cubes of mango and green rosemary sprigs. A woman's hand holds a cake server lifting a slice, showing the neat layers and creamy mango filling inside. The background is a clean white marbled texture, with a small white jar and a mango visible around the cake. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh mango cubes and delicate rosemary sprigs not only add a pop of color but also enhance the fruity and herbal notes of this cake. A few flakes of toasted coconut can bring extra crunch and toasted depth, making every bite a delightful experience for your guests.

Side Dishes

Pair this cake with a light, tangy coconut yogurt or a berry compote to balance the sweetness and add freshness to your dessert plate. A chilled tropical fruit salad with pineapple and kiwi also complements the mango coconut theme beautifully.

Creative Ways to Present

Think beyond a typical cake platter. Serve individual slices with a drizzle of mango puree on the plate or a sprinkle of toasted coconut on top. You can also layer cupcake versions of this recipe in clear cups for a fun, portable treat. For special occasions, consider adding edible flowers for a stunning tropical flair.

Make Ahead and Storage

Storing Leftovers

Once assembled and frosted, store the cake in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Make sure to bring it to room temperature before serving to enjoy its full flavor and creamy texture.

Freezing

This cake freezes very well. Wrap individual cake layers tightly in cling film and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before assembling and frosting for the best results.

Reheating

Because this cake is best enjoyed chilled, reheating isn’t necessary. However, if you prefer it slightly warm, let slices sit out at room temperature for 30 minutes or enjoy with a warm cup of tea or coffee to enhance the tropical flavors.

FAQs

Can I use other types of non-dairy milk?

Yes! While soya milk is recommended for its texture and curdling properties with vinegar, you can also use almond, oat, or coconut milk. Just make sure it’s unsweetened for best results.

Is it possible to make this recipe gluten-free?

Absolutely! Swap the self-raising flour for a suitable gluten-free blend that includes xanthan gum to maintain structure. Baking times may vary slightly, so keep an eye on your cakes as they bake.

Can I substitute the mango puree with another fruit?

Definitely. Passion fruit or pineapple puree work well for a similar tropical vibe, but keep in mind that mango has a mild sweetness and thickness that’s perfect for this recipe’s balance.

How do I keep the cake moist without eggs or dairy?

The combination of sunflower oil and vegan ‘buttermilk’ (made from plant milk and vinegar) ensures the sponge stays moist and tender. Avoid overmixing and overbaking for best texture.

Can I make the buttercream without powdered sugar?

Powdered sugar is key for a smooth, creamy buttercream texture. However, you can substitute with finely ground caster sugar, but it may result in a grainier texture and longer whipping time.

Final Thoughts

This Vegan Mango Coconut Cake Recipe is truly a tropical dream come true—a cake that not only tastes like sunshine but looks absolutely stunning too. Whether you bake it for a special occasion or just to treat yourself on a cozy afternoon, its vibrant flavors and luscious textures never fail to impress. Grab your ingredients, follow these steps, and prepare to wow your taste buds with this unforgettable, utterly delicious vegan delight!