This Vegan Mango Coconut Cake is a dreamy tropical dessert made with three fluffy mango-swirled sponge layers, silky mango buttercream, and plenty of coconut for extra flavor and texture. It’s fully vegan—no eggs, no dairy—and yet unbelievably soft, moist, and decadent. If you love fruity cakes, this one is guaranteed to be a show-stopping centerpiece for birthdays, summer celebrations, or any special occasion.

I originally baked this cake for my mum’s birthday since she adores fruity desserts—especially mango—and it was an instant hit with everyone. With bright tropical flavors, a tender crumb, and an irresistible mango-coconut combo, this cake proves that vegan baking can be just as indulgent (if not more!) than traditional cakes.

Why You’ll Love This Cake

🌴 Tropical flavor explosion: Juicy mango and creamy coconut pair perfectly for a sunny, tropical dessert.
🌱 100% Vegan: No eggs, no dairy, and you’d never know—this cake is incredibly fluffy and moist.
✨ Perfectly balanced: Sweet, creamy, and lightly tangy from the mango.
🎉 Great for any occasion: Birthdays, baby showers, brunches, or summer parties.
🍰 Light, fluffy & moist: Mango-swirled sponges melt in your mouth and burst with tropical flavor.
🙌 Easy to make: Simple everyday ingredients, minimal steps, and incredible results.

What Makes This Cake Special

The Sponge Layers

You’ll make three layers using a simple vegan cake base. Vegan buttermilk (dairy-free milk mixed with apple cider vinegar) keeps the sponge tender and fluffy. Mango purée is swirled into the batter to create beautiful ripples of flavor and color.

The Fillings

Between each layer you’ll add:

• Mango buttercream
• Extra mango purée
• A sprinkle of desiccated coconut

It’s rich, creamy, fruity, and so satisfying.

Mango Buttercream

This 3-ingredient vegan buttercream gets an upgrade with mango purée. The result is a smooth, airy, tropical frosting that pairs perfectly with the cake.

Decoration

Once frosted, the entire cake is coated in desiccated coconut for a stunning snowy-tropical look. Decorative buttercream swirls, drizzled mango purée, fresh mango chunks, and optional rosemary sprigs bring everything together beautifully.

How to Store Your Cake

Refrigerate:
Store the frosted cake in an airtight container in the fridge for 4–5 days. Because of the fresh mango purée and vegan butter, refrigeration is essential.

Before serving:
Let slices sit at room temperature for 10–15 minutes so the sponge and buttercream soften.

Freeze:
Freeze individual slices (well-wrapped) for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving.

Avoid humidity:
Keep away from warm or humid environments to prevent softening or buttercream separation.

Vegan Mango Coconut Cake Recipe

Yield: 10–12 servings
Diet: Vegan
Total Time: Overnight (includes chilling)

Ingredients

For the Sponge

• 480ml dairy-free milk (soy works best)
• 2 tsp apple cider vinegar
• 420g self-raising flour
• 300g caster sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 120ml sunflower oil
• 1 tsp vanilla extract
• 80g mango purée

For the Buttercream

• 300g vegan butter, softened
• 500g icing sugar
• 6 tbsp mango purée (plus extra for drizzling)

For Filling & Decoration

• 400g desiccated coconut
• Fresh mango chunks
• Rosemary sprigs (optional)

Instructions

Make the Cakes

1. Preheat the oven to 180°C (fan). Line three 8-inch cake tins with parchment.
2. Whisk dairy-free milk with apple cider vinegar and let sit 10 minutes to form vegan buttermilk.
3. In a large bowl, sift flour, sugar, baking powder, and bicarbonate of soda.
4. Stir the oil and vanilla into the buttermilk.
5. Add the wet ingredients to the dry and mix until smooth.
6. Divide batter evenly between two bowls. Stir mango purée into one of them.
7. Alternate scoops of vanilla and mango batter in each tin, then swirl gently with a skewer.
8. Bake 25–30 minutes, or until a skewer comes out clean.
9. Cool completely on a rack, then store in an airtight container until ready to assemble.

Make the Mango Buttercream

1. Whip the vegan butter until creamy.
2. Add icing sugar and mango purée. Beat 5–8 minutes until light and fluffy.
3. Adjust consistency with extra butter (if too soft) or icing sugar (if too runny).

Assemble the Cake

1. Place one cake layer on a stand. Spread a layer of buttercream.
2. Add a drizzle of mango purée and a sprinkle of coconut.
3. Repeat with remaining layers.
4. Apply a thin crumb coat and chill for 15–20 minutes.
5. Add the final coat of buttercream and smooth the sides.
6. Press desiccated coconut over the entire cake.
7. Pipe swirls on top, spoon mango purée into the wells, and garnish with mango slices and optional rosemary sprigs.