This tropical-inspired Coconut Mango Chiffon Cake is an absolute delight for anyone who loves light, fluffy cakes with a burst of refreshing flavors. Imagine a moist chiffon cake infused with creamy coconut, layered with whipped cream cheese frosting, and topped with juicy mango chunks. It’s the perfect dessert for summer gatherings, birthdays, or whenever you crave a tropical treat! Trust me, every bite will transport you to a beachside paradise.
About the Recipe
I’ve always been a fan of creating cakes that combine different textures and flavors. With this Coconut Mango Chiffon Cake, the soft and airy cake layers balance perfectly with the rich, tangy cream cheese frosting and sweet mango. What makes this cake special is its lightness, thanks to whipped egg whites, and its unique flavor blend of coconut and mango.
When I first experimented with this recipe, I wanted a dessert that wasn’t overly rich but still indulgent. The combination of coconut milk and mango turned out to be a match made in heaven! Whether you’re hosting a tropical-themed party or simply treating yourself, this cake is sure to impress.
Reasons You’ll Love This Coconut Mango Chiffon Cake
- Light, airy texture with tropical flavors.
- Balanced sweetness that doesn’t overwhelm.
- Creamy frosting with fresh fruit for extra freshness.
- Perfect for any celebration or as an everyday dessert.
- A show-stopper cake that’s surprisingly easy to make!
Equipment Needed
Before we dive into the recipe, let’s ensure you have all the tools needed to make this Coconut Mango Chiffon Cake. Don’t worry, you likely already have most of these in your kitchen!
Essentials:
- Stand Mixer: For whipping egg whites and creating the fluffy frosting.
- Mixing Bowls: Separate bowls for wet and dry ingredients.
- Whisk: For combining ingredients smoothly.
- 11×11-inch Square Cake Pan: Ideal for baking the chiffon layers evenly.
- Cake Leveler: To trim and create perfectly flat cake layers.
- Cooling Rack: To cool the cake evenly without moisture build-up.
- Piping Bag: Optional, but great for decorating the cake beautifully.
These tools are simple yet essential for ensuring your cake turns out perfect. Once you have them ready, you’re all set to move on to the ingredients list.
Ingredients
Now that we have our equipment ready, let’s dive into the ingredients that make this Coconut Mango Chiffon Cake so irresistible. The key here is to use fresh, high-quality ingredients for the best flavor and texture.
For the Cake:
- 6 large eggs – Separated into yolks and whites.
- 20 g + 80 g (1/2 cup total) granulated sugar – Divided for the yolks and meringue.
- 150 g (1 1/4 cups) all-purpose flour – Sifted to ensure a light and airy cake.
- 100 g (1/2 cup) coconut milk – Adds richness and a subtle coconut flavor.
- 30 g (1/3 cup) desiccated coconut – Enhances the coconut texture and taste.
- 1/2 tsp salt – Balances the sweetness.
- 1/2 tsp baking powder – For a fluffy rise.
- 70 g (1/3 cup) flavorless oil – Keeps the cake moist without overpowering the flavors.
For the Whipped Cream Cheese Frosting:
- 115 g (1/2 cup) cream cheese – Use cold for a firm and smooth frosting.
- 50 g (1/4 cup) granulated sugar – Dissolves into the frosting for a subtle sweetness.
- 300 g (1 1/3 cups) whipping cream – Provides a light, fluffy texture.
- 1/2 tsp pure vanilla extract – Adds a hint of warmth to the frosting.
Additional Ingredients:
- 1 mango – Fresh, ripe mango diced into cubes for filling and decoration.
- Fresh mint leaves – Optional, for garnish and an extra pop of freshness.
How to Make Coconut Mango Chiffon Cake
Now that we have our ingredients and equipment ready, let’s dive into the fun part—baking! Follow these step-by-step instructions to create your tropical masterpiece.
For the Cake
- Preheat the Oven: Set your oven to 325°F (160°C). Line an 11×11-inch square cake pan with parchment paper. Do not grease the pan to ensure the cake rises evenly.
- Separate the Eggs: Carefully separate the egg whites from the yolks, placing them in separate mixing bowls.
- Prepare the Egg Yolk Mixture: Combine the 20 g of sugar with the egg yolks. Whisk until the mixture is pale and creamy. Add the oil and coconut milk, whisking until smooth.
- Mix the Dry Ingredients: In another bowl, sift together the all-purpose flour, desiccated coconut, baking powder, and salt. Gradually fold this into the egg yolk mixture until smooth and well combined.
- Make the Meringue: Using a stand mixer, beat the egg whites on medium speed until they become foamy. Gradually add the remaining 80 g of sugar, a little at a time, and continue beating until stiff peaks form.
- Combine Batter and Meringue: Gently fold the meringue into the cake batter in batches. Use a spatula and a light hand to avoid deflating the mixture.
- Bake the Cake: Pour the batter into the prepared cake pan. Tap the pan gently on the counter to release any air bubbles. Bake for 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cooling and Trimming
- Cool the Cake: Allow the cake to cool completely on a cooling rack before removing it from the pan.
- Trim and Divide: Once cooled, trim the edges and top of the cake with a cake leveler to create a flat surface. Divide the cake into three even layers for stacking.
Whipped Cream Cheese Frosting & Cake Assembly
Now that the cake layers are ready, it’s time to whip up the frosting and assemble the Coconut Mango Chiffon Cake. Let’s add the creamy, tangy frosting and fresh mango for that perfect tropical touch!
For the Whipped Cream Cheese Frosting
- Prepare the Cream Cheese Base: In a mixing bowl, beat the cold cream cheese with granulated sugar and vanilla extract using a stand mixer or handheld mixer. Beat until the sugar dissolves completely, and the mixture is smooth. Scrape down the sides of the bowl as needed.
- Add the Whipping Cream: Gradually pour in the cold whipping cream while continuing to beat the mixture on medium speed. Increase to high speed and whip until stiff peaks form. Be careful not to overbeat, as this can cause the frosting to become grainy.
Assembling the Cake
- Dice the Mango: Peel and dice the fresh mango into small cubes. These will be used as a filling between the cake layers and for garnish.
- Stack the Layers: Place the first cake layer on a serving plate or cake board. Spread an even layer of whipped cream cheese frosting over the top. Sprinkle a generous amount of diced mango over the frosting.
- Repeat the Layers: Add the second layer of cake on top. Repeat the process by spreading frosting and layering mango cubes. Add the final cake layer and frost the top and sides of the cake with the remaining whipped cream cheese frosting.
- Decorate: Garnish the cake with the remaining mango cubes and fresh mint leaves. Use a piping bag for additional decorative frosting swirls, if desired.
Tips, FAQs, and Storage for Coconut Mango Chiffon Cake
Now that your Coconut Mango Chiffon Cake is assembled, here are some helpful tips, frequently asked questions, and storage advice to ensure your cake stays as fresh and delicious as possible!
Tips for Perfect Results
- Whipping Egg Whites: Ensure your mixing bowl and whisk are clean and grease-free for the best meringue results. A pinch of cream of tartar can also help stabilize the egg whites.
- Gentle Folding: When combining the meringue and batter, use a gentle folding motion to preserve the airy texture of the batter.
- Chill the Frosting: If the frosting becomes too soft to spread, refrigerate it for 10-15 minutes to firm up before decorating.
- Fresh Mango: Choose ripe, sweet mangoes for the best flavor. Slightly underripe mangoes may be too tart for this recipe.
FAQs
1. Can I use canned coconut milk instead of fresh?
Absolutely! Just make sure to shake the can well before measuring to ensure the milk and cream are combined.
2. Can I use frozen mango?
Yes, but be sure to thaw and pat the mango dry before using to prevent excess moisture from affecting the cake.
3. Why is my cake dense?
This could happen if the meringue wasn’t whipped to stiff peaks or if the batter was overmixed, causing the air to deflate.
4. Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store them at room temperature. Frost and assemble the cake the day you plan to serve it for maximum freshness.
How to Store
- Refrigeration: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
- Freezing: You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before frosting and assembling.
This cake is now ready to wow your family and friends with its stunning presentation and delightful tropical flavors!
