The tropical flavours of coconut and mango are a no-brainer together – they’re delicious! This buttery cake is like a taste of a tropical island.

20 min
1 hour 15 min


  1. 2 cups (300g) self raising flour, sifted
  2. ½ cup (35g) desiccated coconut
  3. 175g softened butter
  4. 1 cup (220g) caster sugar
  5. 3 large eggs
  6. 1 cup chopped fresh or tinned mango
  7. ½ cup (125ml) milk
  8. 2 tsp Queen Organic Vanilla Bean Paste
  9. icing sugar, for dusting
  10. toasted desiccated coconut and cream or icecream, to serve


  1. Step 1

    Preheat oven to 180C (fan forced) and grease a 20cm bundt tin liberally with cooking spray.

  2. Step 2

    Combine the flour and coconut in a bowl and set aside.

  3. Step 3

    Place the butter and sugar in a large bowl and beat with electric beaters until light and fluffy. Add the eggs one at a time, beating well between additions until the mixture is completely combined.

  4. Step 4

    Using a large metal spoon, fold in the mango, alternating with the flour mixture, milk and Vanilla Bean Paste until just combined.

  5. Step 5

    Spoon the mixture into the tin and bake for 1 ¼ hours or until a cake tester inserted in the middle comes out clean.

  6. Step 6

    Serve cake warm, dusted with icing sugar and toasted coconut with fresh cream.


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