Coconut Cake with Mango & Orange Blossom
This coconut cake brings together classic tropical flavors of sweet mango and fragrant coconut with a subtle Middle Eastern touch from orange blossom water. Light, moist, and naturally rich, it’s an easy yet elegant dessert that’s perfect for a relaxed weekend bake or a special occasion.
With just one tablespoon of flour in the sponge, this cake can easily be made gluten-free by using a gluten-free alternative. The result is a beautifully balanced dessert layered with mango compote, softly whipped Chantilly cream, and a delicate syrup that keeps the cake irresistibly moist.
Enjoy!
Coconut Cake with Mango and Orange Blossom
Ingredients
For the Cake Sponge:
- 4 eggs
- 5 oz sugar
- 1 ⅓ cups desiccated coconut
- 1 tablespoon flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1 teaspoon orange blossom water
- ½ teaspoon salt
For the Cake Syrup:
- ½ cup sugar
- 2/5 cups water
- 1 teaspoon orange blossom
For the Mango Filling:
- 2 cups frozen mango
- ½ cup sugar
- ½ cup water
- 1 teaspoon vanilla extract
For the Chantilly Cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon milk powder
- 1 teaspoon vanilla powder
Instructions
For the Cake Sponge:
- Preheat the oven to 180°C (356°F). Grease a 23 cm (9-inch) round cake pan and dust lightly with flour.
- In the bowl of a stand mixer add the eggs, sugar, and orange blossom.
- Whip on high speed until the mixture becomes pale, thick, and holds its shape when you lift the whisk (the ribbon stage).
- Gently fold in the desiccated coconut, flour, baking powder, and salt.
- Pour the batter in the pan and bake for 25 minutes or until a skewer inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely on a wire rack.
For the Mango Filling:
- Add 1 cup (165 g) of the frozen mango and the water to a blender and blend until smooth.
- Transfer the purée to a saucepan and add the remaining mango, sugar, and vanilla extract.
- Simmer gently over low heat for 15–20 minutes, stirring occasionally, until thick and jam-like.
- Remove from the heat and let cool completely.
For the Chantilly Cream:
- Whip the heavy cream, powdered sugar, milk powder, and vanilla powder until stiff peaks form.
- Be careful not to overwhip.
- Refrigerate for at least 1 hour before assembling the cake.
For the Syrup:
- Combine the sugar and water in a saucepan and heat gently until the sugar dissolves. Then bring to a boil and simmer for about 5 minutes.
- Remove from the heat, stir in the orange blossom water, and allow to cool slightly.
For the Assembly:
- Place the cooled cake on a serving plate or cake stand.
- Drizzle the syrup evenly over the cake, allowing it to soak in fully.
- Spread a thin layer of Chantilly cream over the top, then pipe a border around the edge to create a well.
- Spoon the mango filling into the center.
- Chill until ready to serve and enjoy!
Notes
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