Mango Pina Colada Cake

Mango Pina Colada Cake

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

The Recipe
Serves 6


  • 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
  • Icing:
  • 3/4 cup icing sugar
  • 1/4 cup coconut milk
  • 1/2 tsp vanilla extract
  • Mango slices
  • Toasted coconut slices


  • 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.

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