Vegan Mango Coconut Cake

Vegan Mango Coconut Cake

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A tropical three-layer cake with fluffy mango sponge, creamy mango buttercream, and a coconut coating.

Introduction

This Vegan Mango Coconut Cake is a true tropical delight. Made with juicy ripe mangoes and creamy coconut, this cake combines fruity freshness with a soft, moist texture that melts in your mouth. It is entirely plant-based, dairy-free, egg-free, and incredibly simple to prepare.

Originally created for a birthday celebration, this cake instantly became a family favourite—light, fruity, and beautifully decorated with mango purée and desiccated coconut. Whether you’re celebrating a special occasion or simply craving a refreshing dessert, this cake is guaranteed to impress..

Ingredients

For the Sponge

  • 480 ml dairy-free milk (soy milk works best)
  • 2 teaspoons apple cider vinegar
  • 420 g self-raising flour
  • 300 g caster sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 120 ml sunflower oil
  • 1 teaspoon vanilla extract
  • 80 g mango puree

For the Mango Buttercream

  • 300 g vegan block butter (softened)
  • 500 g icing sugar
  • 6 tablespoons mango puree (plus extra for drizzling)

For Filling & Decoration

  • 400 g desiccated coconut
  • 1 ripe mango (cut into small cubes)
  • Rosemary sprigs (optional)

Instructions

Make the Sponges

  1. Preheat the oven to 180°C (fan). Line three 8-inch cake tins with baking paper.
  2. Mix the dairy-free milk with apple cider vinegar and let it sit for 10 minutes to form vegan “buttermilk”.
  3. In a separate bowl, combine the flour, sugar, baking powder, and bicarbonate of soda.
  4. Add the oil and vanilla to the buttermilk and whisk.
  5. Pour the wet mixture into the dry ingredients and mix until smooth.
  6. Divide the batter in half. Add mango puree to one half to create mango batter.
  7. Pour both batters into the tins, alternating to create a swirl effect. Use a toothpick to marble the mixture.
  8. Bake for 25–30 minutes, or until a skewer comes out clean.
  9. Allow the cakes to cool completely before assembling.

Make the Buttercream

  1. Whip the vegan butter until creamy.
  2. Add the icing sugar gradually and mix until fluffy.
  3. Add the mango puree and whip for 5–8 minutes until light and smooth.
  4. If too thick, add a teaspoon of extra mango puree. If too soft, add a little more icing sugar.

Assemble the Cake

  1. Place the first sponge on a cake stand.
  2. Spread mango buttercream on top, drizzle mango purée, and sprinkle desiccated coconut.
  3. Add the second sponge and repeat the filling.
  4. Add the third sponge on top.
  5. Apply a thin crumb coat of buttercream to seal the layers. Refrigerate 15 minutes.
  6. Add the final thick buttercream layer and smooth it.
  7. Press desiccated coconut all around the sides and top.
  8. Pipe buttercream swirls on the top edges.
  9. Add mango purée inside the swirls, then decorate with fresh mango cubes and rosemary sprigs.
Vegan Mango Coconut Cake

Why You’ll Love This Recipe

  • Tropical flavour explosion: Sweet mango and creamy coconut blend perfectly in every bite.
  • Fully vegan: No eggs, no dairy, yet unbelievably rich and moist.
  • Perfect texture: The sponge is fluffy and light, swirled with mango puree for a marbled effect.
  • Show-stopping presentation: Swirls of mango buttercream, coconut coating, and fresh mango chunks make it visually stunning.
  • Perfect for any occasion: Birthdays, summer parties, baby showers, or festive gatherings.

Structure of the Cake

1. The Sponges

Three soft vegan sponge layers made with homemade vegan “buttermilk” and swirled with mango puree. They bake light, airy, and gorgeous.

2. The Fillings

Between each layer sits smooth mango buttercream, mango puree, and a sprinkle of desiccated coconut.

3. The Buttercream

A creamy vegan buttercream whipped with mango puree for a silky tropical finish.

4. Decoration

The entire cake is coated in desiccated coconut and decorated with mango purée, buttercream swirls, fresh mango cubes, and optional rosemary sprigs

Storage Tips

  • Store the cake in the fridge for 4–5 days in an airtight container.
  • Allow slices to sit at room temperature for 10–15 minutes before serving.
  • You can freeze slices for up to 2 months (wrapped tightly).
  • Avoid heat and humidity to prevent the buttercream from melting.

Final Thoughts

This Vegan Mango Coconut Cake is a fresh, bright, tropical masterpiece that tastes just as good as it looks. The combination of mango and coconut is refreshing, sweet, and perfectly balanced, making it an excellent choice for celebrations or weekend baking.

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