Vegan Mango Coconut Cake (Tropical Layer Cake)

Bright, sunny, and bursting with tropical flavor, Vegan Mango Coconut Cake is the kind of dessert that instantly transports you to warm beaches and carefree summer days. With tender coconut-infused cake layers, a naturally sweet mango filling, and fluffy dairy-free coconut frosting, this cake is light, refreshing, and irresistibly beautiful.

This tropical layer cake proves that vegan baking can be just as indulgent and impressive as traditional desserts. Coconut milk adds richness and moisture, while mango brings natural sweetness and vibrant color. Together, they create a perfectly balanced cake that’s fruity, creamy, and never heavy.

Whether you’re celebrating a birthday, hosting a summer gathering, or simply craving a show-stopping plant-based dessert, this Vegan Mango Coconut Cake delivers flavor, texture, and elegance in every slice. Best of all, it’s made with simple pantry ingredients and straightforward techniques, making it approachable even for beginner bakers.

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Why You’ll Love This Tropical Cake

• 100% vegan and dairy-free
• Light, fluffy layers with tropical flavor
• Perfect for birthdays, holidays, and celebrations
• Naturally vibrant and beautiful
• Crowd-pleasing even for non-vegans

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Ingredients

For the Mango Coconut Cake Layers:

• 2½ cups all-purpose flour
• 1½ cups sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup full-fat coconut milk
• ½ cup mango purée (fresh or canned)
• ½ cup melted coconut oil
• 2 teaspoons vanilla extract
• ½ cup shredded coconut

For the Coconut Frosting:

• ¾ cup vegan butter, softened
• 3 cups powdered sugar
• ¼ cup coconut cream (thick part from coconut milk)
• 1 teaspoon vanilla extract

For Filling & Garnish:

• ½–¾ cup mango purée or mango curd
• Fresh mango slices
• Toasted coconut flakes

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add coconut milk, mango purée, melted coconut oil, and vanilla extract. Mix until just combined.
4. Fold in shredded coconut.
5. Divide batter evenly between pans and smooth tops.
6. Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
7. Cool cakes completely before frosting.
8. For frosting, beat vegan butter until creamy. Gradually add powdered sugar, coconut cream, and vanilla until fluffy.
9. Assemble cake by spreading mango purée between layers, then frost the outside.
10. Garnish with mango slices and toasted coconut. Slice and serve.

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Tips for the Best Vegan Layer Cake

• Use full-fat coconut milk for maximum moisture.
• Cool layers completely before frosting to avoid melting.
• Toast coconut flakes lightly for extra flavor and crunch.
• Chill cake briefly before slicing for clean layers.

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Variations

• Pineapple Mango Cake: Add crushed pineapple to the filling.
• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Lime Twist: Add lime zest to the batter or frosting.
• Cupcakes: Bake as cupcakes for 18–22 minutes.

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Serving Suggestions

Serve chilled or at room temperature with fresh tropical fruit on the side. This cake pairs beautifully with iced tea, coconut latte, or fresh fruit juice.

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Tropical Inspiration

Mango and coconut are classic tropical flavors found throughout Southeast Asia, the Caribbean, and coastal regions worldwide. This cake celebrates that pairing in a modern, plant-based dessert that feels both exotic and comforting.

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Storage & Make-Ahead

Store the cake covered in the refrigerator for up to 4 days. Let slices come to room temperature before serving for best texture. Cake layers can be baked and frozen ahead of time.

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Final Thoughts

Vegan Mango Coconut Cake is sunshine in dessert form. Moist, fluffy, and layered with tropical flavor, it’s proof that vegan baking can be just as decadent, celebratory, and satisfying as any traditional cake.