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Mango Coconut Cake with Macadamia Nuts Recipe

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4.3 from 65 reviews

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

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

Instructions

  1. Cream Butter: In a mixing bowl, cream the softened butter until smooth and fluffy to build a creamy base for the batter.
  2. Add Eggs: Add the eggs to the creamed butter and blend well to incorporate and aerate the mixture.
  3. Combine Dry and Wet Ingredients: Add the white cake mix and water to the bowl and mix thoroughly until you have a smooth batter.
  4. 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.
  5. 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.
  6. Cool the Cake: Allow the cake to cool completely in the pan to set before frosting.
  7. Frost the Cake: Spread a generous layer of buttercream frosting evenly over the cooled cake for a smooth, sweet finish.
  8. 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

Find it online: https://aminabakes.com/mango-coconut-cake-with-macadamia-nuts-recipe/