Easy Thai Mango Cake

Easy Thai mango cake recipe

The Spruce

  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 9-inch cake (6 to 8 servings)
Nutritional Guidelines (per serving)
341 Calories
13g Fat
52g Carbs
6g Protein
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Nutrition Facts
Servings: 9-inch cake (6 to 8 servings)
Amount per serving
Calories 341
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 121mg 40%
Sodium 377mg 16%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 6%
Protein 6g
Calcium 131mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Thailand, mango cakes, like the one featured in this recipe, are served at all the big hotels where chefs add ornamental garnishes prepared with fresh mango and coconut.

Here the process is simplified with the traditional taste that can be compared to strawberry shortcake except with the exotic taste of mango.

Mangos can be purchased fresh or you can use canned mango. Either way, this is the perfect summer cake to brighten up a picnic, potluck or any kind of get together and everyone will be sure to love you for making it. This Thai mango cake recipe is so fresh, fluffy and delicious; plus it's fun to make.

Ingredients

  • For the Cake
  • 6 large eggs (room temperature)
  • 1 cup sugar
  • 1 tablespoon dried, sweetened coconut
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil (melted, or 2 tablespoons melted butter)
  • 1 teaspoon coconut extract (or vanilla extract)
  • For the Mango and Cream
  • 2.2 ounces cream cheese (room temperature)
  • 1/3 cup sugar
  • 1 teaspoon coconut extract (or vanilla extract)
  • 1 1/2 cups whipping cream
  • For Assembly
  • 2 ripe diced mangos (about 2 cups or 2 (14-ounce) cans sliced mango, drained)

Steps to Make It

Note: while there are multiple steps to this recipe, this dessert is broken down into workable categories to help you better plan for preparation and baking.

Make the Cake

  1. Gather the ingredients.

    Ingredients for Thai mango cake
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  2. Heat oven to 325 F. Line two (9-inch) cake pans with parchment paper or grease them, and set aside. 

    Grease cake pans
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  3. In a large bowl, beat eggs and 1 cup sugar on high speed 4 to 5 minutes or until a ribbon forms when you stop and lift beaters from the batter.

    Beat eggs and sugar
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  4. On low speed, add coconut, then gradually add flour, baking powder, salt, melted and cooled coconut oil or butter, and 1 teaspoon coconut or vanilla extract. Avoid over-mixing.

    Add coconut
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  5. Pour batter into prepared pans distributing evenly.

    Pour batter into pans
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  6. Bake 30 to 40 minutes, or until an inserted fork comes out clean.

    Bake can
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  7. Run a butter knife around the circumference of each pan to loosen and then leave in pans to cool completely on wire racks.

    Run a butter knife over cake
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Make the Mango and Cream

  1. Gather the ingredients.

    Ingredients for cream
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  2. Meanwhile, in a large bowl, beat cream cheese with 1/3 cup sugar and 1 teaspoon coconut or vanilla extract until smooth.

    Cream cheese in bowl
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  3. In a separate medium bowl, whip the cream until stiff peaks form - about 6 to 8 minutes.

    Whip the cream
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  4. Fold whipping cream into cream cheese a little at a time.

    Fold whipping cream
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Assemble the Cake

  1. Gather the ingredients.

    Assemble cake
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  2. Gently remove cakes from pans. Place 1 cake on a plate and spoon over some of the cream - about 1/2- to 1-inch in thickness. Top with 1/2 of the diced mango.

    Ice cake
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  3. Gently set the second cake on top and smother with cream. Add cream to cover the sides of the cake.

    Ice rest of cake
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  4. Decorate with more fresh mango and your choice of other fruit — blueberries, blackberries, red currants, and strawberries.

    Decorate with mango
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  5. Chill until ready to serve.

    Cut cake
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Tip

  • Cake can be assembled up to 4 hours in advance. Store in the refrigerator for up to two days.