Sweet and tender, this tropical bundt cake combines shredded coconut in the batter, dark rum, a caramelized mango swirl and a coconut glaze. The flavors complement one another without overpowering, resulting in a bright, unique cake that’s simple to make, keeps well for days and freezes beautifully.
Unique flavors
This cake offers fresh, tropical notes — mango, coconut and a touch of rum — balanced so no single flavor overwhelms. It’s a fruity twist on a classic coconut bundt and pairs well with other bright desserts for anyone seeking something a little different.
The mango swirl is caramelized for depth, and the rum adds warmth and complexity.
- Great flavor: mango and coconut with dark rum make a delightful combination.
- Texture: the crumb is moist and tender, not heavy or dense.
- Keeps well: stores in the fridge for several days and freezes up to a month.
– Charu ⭐️⭐️⭐️⭐️⭐️
What a beautiful recipe! Turned out perfect. The blend of coconut, mango and rum was wonderful. Thanks!
– Kylene ⭐️⭐️⭐️⭐️⭐️
Just made this today and it turned out perfectly. Such a delicious and beautiful dessert. Thank you for sharing the recipe!
– Jane ⭐️⭐️⭐️⭐️⭐️
Made this for a family dinner. The flavors were fantastic — even our neighbors loved it!
Ingredients
Quantities appear in the recipe card below. Tips on ingredient choices:
- Mango: Use a just-ripe, slightly firm mango for chunkier pieces in the compote; very soft mangoes will break down more and produce a smoother swirl.
- Shredded unsweetened coconut: Use unsweetened coconut so the cake isn’t overly sweet.
- Baking powder: Ensure it’s fresh for proper rise.
- Milk: Whole milk gives a richer cake; reduced-fat or lactose-free will also work.
- Coconut milk: Use canned coconut milk, not coconut cream, for the batter and glaze.
- Dark rum: Adds the best flavor; spiced or vanilla‑flavored rum can be used for a sweeter, mellow note.
- Toasted shredded coconut or flakes: Optional for sprinkling over the glaze.
How to make mango coconut cake
The recipe has three main parts: the caramelized mango filling, the coconut rum cake batter, and the coconut-rum glaze.
The caramelized mango swirl
Prepare the mango filling before making the batter so it can cool slightly.
- Cook the mango pieces with butter and brown sugar until caramelized and softened but not mushy.
- Assemble the swirl: Add the cooled mango compote between two layers of coconut batter in the bundt pan.
The coconut rum cake
This is a straightforward butter cake enriched with coconut, coconut milk and a splash of rum. Use an electric or stand mixer for best results.
- Cream butter and sugar: Beat until light and fluffy before adding eggs for a stable batter.
- Sift dry ingredients: Sifting catches clumps and ensures even distribution. Fold gently to avoid developing gluten and toughening the cake.
Vintage Kitchen Tip
After adding flour, mix only until incorporated. Overmixing develops gluten and makes the cake tough. Finish folding with a silicone spatula to ensure even integration.
Preparing the bundt pan
Proper pan prep prevents sticking. Three reliable methods:
- Shortening and flour: Coat the pan with shortening, dust thoroughly with flour and tap out excess.
- Pan-release paste: Mix equal parts shortening, flour and oil into a paste, brush evenly over the pan and store leftovers in a covered jar.
- Baking spray with flour: Use only baking sprays that contain flour; regular cooking spray often leads to sticking.
The recipe matters too: A well-formulated bundt recipe will often release more cleanly even if the pan prep isn’t flawless.
Baking a bundt cake
- Use the right-sized pan: Don’t overfill; aim for no more than 3/4 full so the cake bakes evenly without spilling.
- Cracked top: A cracked top is normal for bundt cakes and not a sign of failure.
- Removing from the pan: Cool 15 minutes, then invert onto a rack; a well-greased pan should release cleanly.
- Test doneness with a cake tester or skewer — it should come out clean.
Glazing
The glaze is powdered sugar whisked with coconut milk and a touch of dark rum. Adjust the liquid to achieve thicker or thinner consistency depending on how much you want it to run down the sides.
A thinner glaze covers more surface; a thicker glaze will sit more on the top.
Storage
- Cool completely: Let the cake cool on a wire rack before storing to avoid condensation.
- Wrap or cover: Use plastic wrap, foil or an airtight container to retain moisture.
- Room temperature: Short-term (1–2 days) is fine at room temp if wrapped; refrigerate in hot or humid climates.
- Freezing: Wrap tightly in plastic and foil or use a freezer-safe container. Thaw in the refrigerator before serving.
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Coconut Cake with Mango Ripple
Paula Montenegro
Ingredients
Caramelized mango filling:
- 1 ½ cups chopped mango (about 1–2 mangoes)
- 1 tablespoon unsalted butter
- 2 tablespoons sugar
Coconut cake:
- 2 tablespoons shortening, softened
- 2 ½ cups all-purpose flour (or cake flour)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 ½ cups sugar
- 3 eggs, at room temperature
- 1 cup whole milk, at room temperature
- ¼ cup coconut milk, at room temperature
- 2 tablespoons dark rum
- ½ teaspoon vanilla
- ⅔ cup shredded unsweetened coconut
Coconut rum glaze:
- 1 cup powdered sugar
- 1 tablespoon dark rum
- 1 tablespoon coconut milk
- 2 tablespoons shredded coconut or flakes, lightly toasted, for sprinkling
Instructions
For the mango filling:
- Melt 1 tablespoon unsalted butter and 2 tablespoons sugar in a skillet. Add 1 ½ cups chopped mango and cook 2–3 minutes, stirring, until caramelized. Reserve.
For the coconut cake:
- Grease a 10–12 inch (26 cm) bundt pan with 2 tablespoons shortening and dust with flour. Preheat oven to 350°F (180°C).
- Sift together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoon salt; set aside.
- In a large bowl, beat ¾ cup unsalted butter until creamy. Gradually add 1 ½ cups sugar and beat 2 minutes.
- Add 3 eggs one at a time, beating after each addition. Beat 2 minutes more.
- Combine 1 cup whole milk, ¼ cup coconut milk, 2 tablespoons dark rum and ½ teaspoon vanilla in a small bowl.
- Add dry ingredients in three parts, alternating with the liquids in two parts, beginning and ending with the dry.
- Stir in ⅔ cup shredded unsweetened coconut gently to combine.
- Pour two-thirds of the batter into the prepared pan, spread evenly. Scatter the caramelized mango on top, then cover with remaining batter.
- Bake 40–45 minutes or until a cake tester comes out clean.
- Cool on a wire rack 15–20 minutes, then invert onto the rack and cool completely.
For the rum glaze:
- Whisk 1 cup powdered sugar with 1 tablespoon dark rum and 1 tablespoon coconut milk until smooth and honey-thick; adjust liquid to reach desired consistency.
- Drizzle over the completely cooled cake, letting it run down the sides.
- Sprinkle with 2 tablespoons toasted shredded coconut while the glaze is still wet. Let set before serving.
Notes
Baking time: Ovens and pans vary. Use a thermometer to confirm oven temperature and note any adjustments for future bakes.
Toasting coconut: Spread on a baking sheet and toast at 300°F (150°C) about 10 minutes, stirring once or twice; watch closely so it doesn’t burn.