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Cuban Mango Cake with Coconut

Closely adapted from Krystina Castella
Course Dessert
Cuisine cake, Cuban
Keyword coconut, mango
Author TheSpicedLife


  • 3 cups cake flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/2 cups superfine sugar
  • 7 eggs
  • 1/2 cup sour cream
  • 2 t vanilla
  • 2 mangoes peeled and chopped
  • 1-2 mangoes thinly sliced
  • 1 recipe coconut icing see other recipe


  1. Preheat the oven to 325 F. Spray 2 9-inch pans with a grease/flour combo such as Baker's Joy. Set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating to incorporate after each one. Stir in the vanilla, mangoes and half of the sour cream. Stir in half of the flour mixture. Stir in the rest of the sour cream and then stir in the rest of the flour mixture.
  4. Scrape half of the batter into one pan and the remaining half into the other pan. Smooth the tops.
  5. Bake the cakes for approximately 45 minutes, start checking on them at the 40 minute mark (Castella's instructions are for cupcakes, she does not give times for the 9 inch pans and I confess I cannot remember exactly how long they took). A cake tester inserted into the middle of the cakes should come out clean or with a little mango attached.
  6. Let the cakes cool on a rack in the pans for 10 minutes, then invert and let finish cooling on parchment paper on a cooling rack.
  7. Make the coconut icing (see other recipe). Use about 1 cup of it to frost the bottom cake (leave the cakes inverted and the tops will be more level) and then place the second cake on top of the frosted first. Let cool completely.
  8. Ice or glaze the entire cake with the coconut icing and then lightly press shredded unsweetened coconut or toasted unsweetened coconut flakes into the cake. Arrange the mango slices on the top to form a concentric circle.