The Best Coconut Mango Shortcake Recipe to Welcome Spring

There’s nothing quite like the taste of the tropics in every bite, and this Coconut Mango Shortcake recipe brings sunshine to your dessert table! Combining sweet, juicy mangoes with rich coconut-infused cake and luscious whipped cream, this dessert is a showstopper that’s surprisingly simple to make.

Perfect for summer gatherings, brunches, or just treating yourself, this Coconut Mango Shortcake is a refreshing twist on the classic shortcake. The best part? You can customize it with different fruits or toppings to suit your taste. Let’s dive into this irresistible recipe!

Why You’ll Love This Coconut Mango Shortcake Recipe

✔ Bursting with tropical flavors – Sweet mango and coconut pair perfectly.
✔ Light and fluffy texture – Tender cake with creamy whipped frosting.
✔ Easy to make – No fancy techniques required!
✔ Versatile – Swap fruits or add nuts for extra crunch.

Quick Facts

What You’ll Need

For the Coconut Shortcake:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup unsweetened shredded coconut
• ½ cup unsalted butter (cold, cubed)
• ¾ cup coconut milk (full-fat for best texture)
• 1 tsp vanilla extract

For the Mango Filling & Topping:

• 2 large ripe mangoes (diced)
• 1 tbsp honey or sugar (optional, if mangoes aren’t sweet enough)
• 1 tbsp lime juice (to enhance flavor)

For the Whipped Coconut Cream:

• 1 cup heavy cream (chilled)
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ¼ cup toasted coconut flakes (for garnish)

Decoration (Optional):

• Fresh mint leaves
• Extra mango slices
• Toasted coconut flakes

Let’s Make It!

Step 1: Prepare the Coconut Shortcake

1. Preheat oven to 375°F (190°C) and grease a round 9-inch cake pan.
2. In a bowl, whisk flour, baking powder, salt, sugar, and shredded coconut.
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in coconut milk and vanilla until just combined—don’t overmix!
5. Pour batter into the pan and bake for 20-25 minutes until golden and a toothpick comes out clean.
6. Let it cool completely before assembling.

Step 2: Make the Mango Filling

1. Toss diced mangoes with lime juice and honey (if using). Set aside.

Step 3: Whip the Coconut Cream

1. Chill a mixing bowl and beaters for 10 minutes.
2. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 4: Assemble the Shortcake

1. Slice the cooled cake horizontally into two layers.
2. Spread a layer of whipped cream on the bottom half.
3. Top with half the mango filling.
4. Place the second cake layer on top.
5. Frost the top with remaining whipped cream and decorate with toasted coconut, mango slices, and mint.

Conclusion

This Coconut Mango Shortcake is a dreamy dessert that brings a taste of the tropics to your kitchen! With its fluffy coconut cake, juicy mangoes, and creamy whipped topping, it’s a guaranteed crowd-pleaser.

Try it today and let us know how it turned out! Share your creations on social media or leave a comment below. Want more delicious recipes? Check out our other easy dessert ideas!

FAQs

1. Can I use canned mangoes instead of fresh?

Yes! Just drain them well and pat dry to avoid excess moisture.

2. How do I store leftovers?

Keep refrigerated for up to 2 days (the whipped cream may soften over time).

3. Can I make this cake gluten-free?

Absolutely! Substitute the flour with a 1:1 gluten-free baking blend.

4. What can I use instead of heavy cream?

Coconut cream (chilled) is a great dairy-free alternative.

5. Can I add other fruits?

Yes! Try strawberries, peaches, or pineapple for a different twist.

Wrapping It Up

There you have it—a simple yet stunning Coconut Mango Shortcake that’s perfect for any occasion! Whether you’re hosting a summer party or just craving something sweet, this dessert delivers.

Give it a try and enjoy a slice of paradise. Happy baking! 🥥🥭