Vegan Mango Coconut Cake: A Tropical, Dairy-Free Dessert Dream

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Vegan Mango Coconut Cake is the kind of dessert that instantly transports you to a sun-soaked tropical getaway. Bursting with real mango flavor, infused with creamy coconut, and topped with a silky dairy-free frosting, this cake is proof that vegan baking can be just as indulgent, moist, and celebratory as any traditional cake.

This recipe was designed to be approachable for home bakers while delivering bakery-quality results. No eggs, no dairy, and no complicated techniques—just simple plant-based ingredients working together to create a soft crumb, balanced sweetness, and irresistible aroma.

Mango and coconut are a classic pairing for good reason. The bright, fruity acidity of ripe mango balances the richness of coconut milk and oil beautifully. Together, they create a cake that’s light yet satisfying, perfect for birthdays, holidays, summer gatherings, or anytime you want something special but wholesome.

Unlike many vegan cakes that rely heavily on applesauce or banana, this cake gets its moisture and structure from mango puree and full-fat coconut milk. The result is a tender, fluffy texture that stays moist for days.

Why You’ll Love This Vegan Mango Coconut Cake

This cake is a standout for several reasons:

  • 100% vegan and dairy-free
  • Naturally moist thanks to mango puree and coconut milk
  • Bright tropical flavor without artificial extracts
  • Perfect for celebrations or everyday desserts
  • Easy to make with simple pantry ingredients

It’s also incredibly versatile. Bake it as a layer cake, sheet cake, or cupcakes. Dress it up with piped frosting or keep it rustic with a simple mango glaze.

Ingredients

For the Cake

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup mango puree (fresh or canned)
  • 1 cup full-fat coconut milk
  • ½ cup melted coconut oil
  • 2 tbsp lime juice or apple cider vinegar
  • 1 tbsp vanilla extract
  • ¾ cup shredded unsweetened coconut

For the Coconut Frosting

  • 1 cup vegan butter, softened
  • 3½ cups powdered sugar
  • ¼ cup coconut cream (thick part from canned coconut milk)
  • 1 tsp vanilla extract

Garnish (Optional)

  • Fresh mango slices
  • Toasted coconut flakes

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine mango puree, coconut milk, melted coconut oil, lime juice, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
  5. Fold in shredded coconut gently.
  6. Divide batter evenly between prepared pans and smooth the tops.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Vegan Mango Coconut Cake

A moist and fluffy vegan cake made with mango puree, coconut milk, and creamy dairy-free coconut frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical, Vegan
Calories: 360

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup mango puree
  • 1 cup coconut milk full-fat
  • 0.5 cup coconut oil melted
  • 0.75 cup shredded coconut unsweetened

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake pans
  • Wire rack

Method
 

  1. Preheat oven and prepare cake pans.
  2. Mix dry ingredients in a large bowl.
  3. Whisk wet ingredients separately.
  4. Combine wet and dry ingredients gently.
  5. Fold in shredded coconut.
  6. Bake until a toothpick comes out clean.
  7. Cool completely before frosting.

Notes

Use ripe mangoes for best flavor.

Make the Frosting

  1. Beat vegan butter until smooth and fluffy.
  2. Gradually add powdered sugar, mixing well.
  3. Add coconut cream and vanilla extract, beating until light and spreadable.

Assemble

  1. Frost the first cake layer, add the second layer, and frost the top and sides.
  2. Garnish with mango slices and toasted coconut if desired.

Baking Tips for Perfect Results

  • Use ripe mangoes: Sweet, fragrant mangoes give the best flavor
  • Full-fat coconut milk matters: Light coconut milk will not give the same richness
  • Do not overmix: Overmixing can make the cake dense
  • Chill before slicing: This helps the frosting set cleanly

Variations and Flavor Twists

  • Lime mango cake: Add lime zest to the batter
  • Pineapple mango: Fold crushed pineapple into the batter
  • Cupcakes: Bake for 18–22 minutes
  • Gluten-free: Use a 1:1 gluten-free baking blend

Serving Suggestions

Serve this cake:

  • With fresh berries
  • With coconut whipped cream
  • As a chilled summer dessert
  • Alongside tea or iced coffee

Storage and Make-Ahead Tips

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture. Unfrosted cake layers can be frozen for up to 2 months.

Tropical Roots of Mango Desserts

Mango-based desserts are beloved across South Asia, the Caribbean, and Southeast Asia. Combining mango with coconut is deeply rooted in tropical cuisine, making this cake a plant-based celebration of global flavors.

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