If you’re dreaming of a tropical escape in cake form, this Mango Coconut Cake with Macadamia Nuts Recipe is exactly what you need. It combines the sweet, juicy brightness of ripe mangoes with the chewy texture of shredded coconut and the rich crunch of macadamia nuts. Perfectly moist and flavorful, this cake is a celebration of sunshine and island vibes baked right into every bite. Whether you’re making it for a special occasion or just because, it brings a refreshing twist to your dessert lineup that will have everyone asking for seconds.

Ingredients You’ll Need

A white rectangular baking dish holds a creamy dessert spread evenly across the surface, topped with a scattered layer of small chopped nuts that add texture and light brown color contrast. The creamy layer is smooth with slight swirls and is a soft white color, covering the entire dish. The dish rests on a white marbled surface, enhancing the clean and simple presentation. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the fun and means your Mango Coconut Cake with Macadamia Nuts Recipe will turn out perfectly. Each item plays a starring role—from the cake mix that ensures fluffy texture, to the fresh mango that bursts with tropical sweetness, to the crunchy macadamia nuts that add a satisfying contrast.

White cake mix: Provides a light, tender base that lets the tropical flavors shine through effortlessly.
Butter (softened): Adds richness and moisture for a melt-in-your-mouth experience.
Water: Keeps the batter smooth and helps everything blend beautifully.
Eggs: Bind the ingredients together while contributing to the cake’s structure and richness.
Fresh diced mango or canned mango with juice: The star ingredient delivering juicy sweetness and vibrant color.
Shredded coconut: Sprinkles in chewy texture and that unmistakable tropical aroma.
Macadamia nuts (chopped): Provides a buttery crunch that perfectly complements the softness of the cake and coconut.

How to Make Mango Coconut Cake with Macadamia Nuts Recipe

Step 1: Cream the Butter

Start by softening your butter and creaming it in a large bowl until smooth and fluffy. This step ensures your cake will be tender and rich. It’s the foundation of that irresistible moist crumb you’re aiming for.

Step 2: Add Eggs and Blend

Next, crack in the eggs and blend them thoroughly with the creamed butter. The eggs give your cake structure and help bind all the ingredients together, creating a batter that’s smooth and ready for the cake mix.

Step 3: Combine Cake Mix and Water

Pour in the white cake mix and water, then mix until the batter is completely smooth. The water hydrates the dry cake mix, and mixing well ensures an even texture with no lumps.

Step 4: Fold in Mango and Shredded Coconut

Carefully fold the diced mango and shredded coconut into your batter. Taking care not to overmix keeps the mango pieces intact and spreads the coconut evenly, infusing every bite with tropical flair.

Step 5: Bake the Cake

Grease a 9 x 12 inch baking pan and pour in your vibrant batter. Bake at 350ºF for 30 to 35 minutes. The smell that fills your kitchen at this stage is pure magic—those tropical aromas will have everyone salivating.

Step 6: Cool Before Frosting

Once baked, let the cake cool completely in the pan. This step is crucial so the frosting adheres perfectly without melting away.

Step 7: Frost with Buttercream Frosting

Spread a generous layer of creamy buttercream frosting all over your cooled cake. The smooth frosting complements the tropical flavors wonderfully and adds a luscious sweetness.

Step 8: Top with Chopped Macadamia Nuts

Finally, sprinkle chopped macadamia nuts on top. This finishing touch brings a beautiful crunch and a nutty depth that perfectly balances the mango and coconut.

How to Serve Mango Coconut Cake with Macadamia Nuts Recipe

A close-up of a slice of cake on a white plate, showing two main layers. The bottom layer is a soft, light yellow sponge cake with small pieces of nuts visible inside it. The top layer is thick white frosting with a smooth yet slightly textured surface, sprinkled with chopped nuts. Some crumbs and nut pieces are scattered around the plate. The background is a white marbled surface with a blurred yellow and white checkered cloth and a fork behind the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a stunning presentation, garnish your cake with thin mango slices, a sprinkle of toasted coconut flakes, or even some whole macadamia nuts around the edges. These little touches make the cake look as good as it tastes.

Side Dishes

This tropical cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you want to keep the theme going, serve it alongside a fresh fruit salad with pineapple, kiwi, and passionfruit for a full island-inspired dessert spread.

Creative Ways to Present

Impress your guests by serving this Mango Coconut Cake with Macadamia Nuts Recipe as mini cupcakes or layering it in a trifle glass with alternating layers of frosting and fruit. You could even turn it into a parfait or cake pops for a fun twist that’s perfect for parties.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container to keep the cake moist and fresh. Refrigerate for up to 4 days—the coconut and nuts keep it interesting with each bite even after a day or two.

Freezing

If you want to keep this cake longer, freezing is a great option. Wrap the cake securely in plastic wrap, then in foil, and store in the freezer for up to 3 months. When you’re ready, thaw it slowly in the refrigerator overnight to preserve the best texture.

Reheating

For the best flavor and texture, serve the cake chilled or at room temperature. If you prefer it a bit warm, gently warm slices in the microwave for 10 to 15 seconds—just enough to soften the buttercream slightly without melting it completely.

FAQs

Can I use frozen mango instead of fresh?

Absolutely! Frozen mango works well as long as you thaw and drain it well to avoid excess moisture in the batter, which can affect the cake’s texture.

Do I have to use a boxed cake mix?

Using a boxed cake mix keeps this recipe quick and foolproof, but feel free to use your favorite homemade white cake recipe for a more personalized touch.

Can I substitute the macadamia nuts with another nut?

Yes, you can swap macadamia nuts for pecans or walnuts if you prefer. Each will give a slightly different flavor and texture but still add that lovely crunch.

Is this cake suitable for a dairy-free diet?

This recipe includes butter and requires adjusting if you need to avoid dairy. You can try using vegan butter and an egg substitute, but it may change the texture slightly.

How long does the Mango Coconut Cake last fresh?

When properly stored in the refrigerator, the cake stays fresh and delicious for up to four days, making it perfect for making ahead and enjoying over several days.

Final Thoughts

This Mango Coconut Cake with Macadamia Nuts Recipe is a truly special treat that brings tropical sunshine into your kitchen and onto your plate. It’s light yet indulgent, easy enough for a weekday dessert, and sophisticated enough to impress guests. I can’t wait for you to try it and fall in love with those vibrant flavors and textures as much as I have!

Mango Coconut Cake with Macadamia Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 65 reviews

Author: Amina
Total Time: 50 minutes
Yield: 12 servings

Print Recipe

Description

This Mango Coconut Cake is a moist and tropical dessert perfect for any occasion. Made with a white cake mix blended with fresh or canned mango and shredded coconut, then topped with creamy buttercream frosting and crunchy chopped macadamia nuts, this cake combines refreshing fruit flavors with rich, nutty accents for a deliciously satisfying treat.

Ingredients

Cake Base

1 box white cake mix
1/3 cup butter, softened
1 cup water
3 eggs
1 cup fresh diced mango or 1 (15 oz.) can diced mango with juice
2/3 cup shredded coconut

Topping

Buttercream Frosting (see below)
20 macadamia nuts, chopped

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Instructions

Cream Butter: In a mixing bowl, cream the softened butter until smooth and fluffy to build a creamy base for the batter.
Add Eggs: Add the eggs to the creamed butter and blend well to incorporate and aerate the mixture.
Combine Dry and Wet Ingredients: Add the white cake mix and water to the bowl and mix thoroughly until you have a smooth batter.
Fold in Mango and Coconut: Gently fold the fresh or canned diced mango along with the shredded coconut into the batter, distributing fruit and coconut evenly without overmixing.
Prepare Pan and Bake: Grease a 9 x 12 inch baking pan and pour the batter evenly into it. Bake in a preheated 350ºF (177ºC) oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool completely in the pan to set before frosting.
Frost the Cake: Spread a generous layer of buttercream frosting evenly over the cooled cake for a smooth, sweet finish.
Add Nuts: Sprinkle the chopped macadamia nuts over the frosted cake to add a crunchy texture and nutty flavor.

Notes

You can use fresh ripe mango or canned mango with juice for convenience; both work well.
Ensure the butter is softened for easier creaming and a smoother batter.
Use a toothpick test to check for doneness to avoid under or overbaking.
Buttercream frosting can be homemade or store-bought depending on preference.
Macadamia nuts can be substituted with other nuts like pecans or walnuts if desired.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American