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National Donut Day Mango Coconut Glazed Cake

A delightful cake combining the tropical flavors of mango and coconut, perfect for celebrating National Donut Day.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1/2 cup mango puree fresh or canned
  • 1/4 cup coconut milk
  • 1/2 cup shredded coconut sweetened or unsweetened
Glaze
  • 1 cup powdered sugar
  • 2 tbsp coconut milk more if needed
  • 1 tsp mango extract optional
  • 1/4 cup shredded coconut for topping

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter, eggs, mango puree, and coconut milk. Mix until smooth.
  4. Fold in shredded coconut.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze
  1. In a bowl, mix powdered sugar with coconut milk until smooth. Adjust consistency as needed.
  2. Add mango extract if using and mix well.
  3. Drizzle the glaze over the cooled cake and sprinkle with shredded coconut.

Notes

This cake can be served warm or at room temperature. For an extra tropical touch, serve with fresh mango slices.