Tropical Coconut Cake with Mango Center Recipe

This Tropical Coconut Cake with Mango Center Recipe is a moist and tropical recipe, which is made with coconut oil and fresh mangoes. It’s the perfect celebration cake, ready in about 4 hours (including cooling).

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Tropical Coconut Cake with Mango Center Ingredients

For the Cake:

• One 15.25-ounce box white cake mix
• One 3.4-ounce package instant vanilla pudding mix
• 1/2 cup coconut oil
• 1/2 teaspoon coconut extract
• 4 large egg whites
• 3/4 cup water
• Nonstick cooking spray

For the White Chocolate Ganache:

• 20 ounces white chocolate, chopped
• 1 1/3 cups heavy cream
• 1 1/4 cups shredded sweetened coconut, for coating

For the Mango Center:

• 1 3/4 pounds Ataulfo mangoes (about 3), peeled and chopped
• 1/3 cup sugar
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons water

How To Make Tropical Coconut Cake with Mango Center

1. Prep Oven and Bake Cake: Preheat the oven to 350°F. Generously spray a 10-cup Bundt pan with nonstick cooking spray. In a large bowl, whisk the cake mix, pudding mix, coconut oil, coconut extract, egg whites, and 3/4 cup of water until completely smooth. Pour the batter into the prepared pan.
2. Cool the Cake: Bake for about 35 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
3. Trim the Cake: Once cool, use a serrated knife to trim the bottom of the cake (the wide part) so it sits flat.
4. Make the White Chocolate Ganache: Place the chopped white chocolate in a medium heat-safe bowl. Heat the heavy cream in the microwave until boiling, about 2 minutes. Pour the hot cream over the chocolate and let it stand for 5 minutes without stirring. Then, stir until the ganache is completely smooth. Refrigerate for about 20 minutes to cool and thicken slightly.
5. Coat the Cake: Place the cooled, trimmed cake on a wire rack set over a baking sheet (to catch drips). Pour the cooled ganache over the cake, making sure to cover it completely. Use your hands to press 1 cup of the shredded coconut onto the top and sides of the cake. Refrigerate for at least 30 minutes to allow the chocolate to harden.
6. Make the Mango Center: Puree the mangoes in a blender until smooth. Pour 1 1/2 cups of the puree into a small saucepan and stir in the sugar. Bring to a boil. In a small cup, whisk the cornstarch and 1 1/2 teaspoons of water to make a slurry. Whisk the slurry into the boiling puree. Cook for one more minute until slightly thickened. Let the puree cool to room temperature.
7. Assemble and Serve: Carefully transfer the finished cake to a serving platter. Pour the cooled mango puree into the hole in the center of the cake, filling it to the top. Sprinkle the remaining 1/4 cup of coconut on top of the mango puree. To serve, slice the cake and watch the mango “lava” ooze out.

Recipe Tips

• How do I get the cake out of the bundt pan cleanly? Be very generous with the nonstick cooking spray, making sure to get it into every single crevice of the pan. The 10-minute cooling time in the pan is also crucial; it lets the cake shrink slightly, making it easier to release.
• Why do I trim the cake bottom? Trimming the bottom (which becomes the top when you invert it) makes it perfectly flat. This ensures the cake sits stably on the serving platter and the ganache coats it in an even, professional-looking layer.
• My ganache is too thin (or thick)! What do I do? White chocolate ganache is all about temperature. If it’s too thin and running off the cake, let it chill in the fridge for another 10-15 minutes. If it’s too thick to pour, microwave it in 10-second bursts, stirring in between, until it’s a pourable, honey-like consistency.
• Why did my mango puree not thicken? You must add the cornstarch slurry (cornstarch mixed with water) to the mango puree while it is boiling. The heat is what activates the cornstarch and causes it to thicken the sauce.

What To Serve With Tropical Coconut Cake

This cake is a stunning, all-in-one dessert, but it pairs wonderfully with:

• A small scoop of vanilla bean or coconut ice cream
• A hot cup of coffee or a light-roast espresso
• A glass of sparkling wine or Prosecco
• A non-alcoholic tropical fruit punch

How To Store Tropical Coconut Cake

• Refrigerate: Because of the fresh mango center, this cake must be stored in the refrigerator. Store it in a tall cake carrier or cover it loosely with plastic wrap. It will keep for up to 3 days.
• Freeze: Freezing is not recommended, as the fresh mango puree’s texture will change upon thawing.

Tropical Coconut Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~420 kcal
• Total Fat: 25g
• Saturated Fat: 18g
• Cholesterol: 30mg
• Sodium: 280mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 35g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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