Mango Pina Colada Cake

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Adjust Servings:
1 1/2 cups flour
1 tsp baking powder
3/4 cup mango puree
1/2 cup butter, soft
2/3 cup castor sugar
2 tbsp coconut milk
2 eggs
2 tsp vanilla extract
1/3 cup desiccated coconut
3/4 cup icing sugar
1/4 cup coconut milk
1/2 tsp vanilla extract
Mango slices
Toasted coconut slices

Mango Pina Colada Cake

  • Serves 6
  • Medium


  • Frosting:

  • Garnish:



The rains and a little case of the travel bug has got me wishing for a weekend laying on the beach with a drink served in a coconut, a guilty romance novel and no network! But since I am far, far away from such a weekend happening anytime soon, I settled on baking a cake – the answer to most miseries.

Inspired by the pina colada, I replaced the usual suspect, pineapple, with mangoes, added a dash of coconut milk along with desiccated coconut shreds. The mango puree adds a lovely marigold hue, and this cake is incredibly sponge-y. The hints of coconut are perfect reminiscent of the beach and an ideal way to use up leftover ras from the season. I garnished with toasted coconut slices and fresh mango slices.

So, if you are need of the beach, this is as close to the solution.

Optional: a few drops of coconut extract

Photo Credits: The Kitchen Trail by Krishna Lalbhai

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Heat the oven to 200°C and grease and line a 9” cake tin.
Whisk butter, sugar and coconut milk together until creamy.
Add the eggs and vanilla extract and beat for 5 minutes.
Then add coconut shreds, mango puree, baking powder and flour.
Whisk to just combine, do not overbeat.
Pour into the tin and bake for 25 minutes.



Whisk the frosting ingredients together for a thick paste and spread over the cake.
Top with toasted coconut and mango slices.

Kamini Patel

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4 Comments Hide Comments

Thank you very much Mini 🙂
You may substitute the eggs with 2 portions of the flaxseed eggs (click: here )
Let me know how it turns out 🙂

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