Coconut Cake with Mango Sauce

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I am so excited to share this with all of you. This is one of theses recipes that while you are eating it, you can’t believe that you made it. It is that good. Over the weekend, we were talking about recipes that we cannot figure out how to recreate. I mentioned that my elusive recipe is the coconut cake with mango ice cream from Spice Island Tea House in Oakland. The cake there is the size of a brownie, but golden colored and very coconut. Then, they serve it warm with mango or coconut ice cream from Dave and Andy’s .

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After developing my recipe for coconut cake, which is not the thickness or texture of regular coconut cake and does not need icing, I needed to develop the mango part of the dish. I really did not feel like making mango ice cream and the grocery store did not sell any. So, I decided to buy coconut ice cream and a fresh mango instead.

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Instead of using mango ice cream, I made a mango sauce to make the dessert more like a brownie a la mode. Then, I toasted some coconut and made whipped cream, adding some coconut extract to the whipped cream.

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This dessert is so good. It has a rich, creamy coconut flavor with an acidic mango sauce. It might be one of the best desserts that I have ever had. I hope you enjoy it as much as we did.

Coconut Cake

by Jessica

Prep Time: 10 minutes

Cook Time: 25-35 minutes

Ingredients (9-12 servings)

  • 1 stick butter, melted
  • 75 grams coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 whole eggs
  • 2 egg yolks
  • 1 cup flour
  • 1 cup unsweetened coconut


Heat oven to 350 degrees.

Line an 8×8 baker with foil and cooking spray.

Combine all ingredients in a large bowl. Pour into the baking pan.

Bake for 25-35 minutes.

Serve slightly warm. Can be frozen.

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Mango Ice Cream Topping

by Jessica

Prep Time: 5 minutes

Cook Time: 10 minutes

Keywords: saute dessert

Ingredients (3 servings)

  • 1 whole mango, peeled and diced
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • pinch salt
  • 1/2 teaspoon cornstarch


Toss the mango in cornstarch. Add mango, water, and brown sugar to a medium-sized skillet.

Heat on medium until thickened and mango is soft. Add soft and serve over ice cream or coconut cake.

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  1. Heather @ Sugar Dish Me’s avatar

    Elusive dessert: Chocolate Spliff Cake from Nine Mile in Asheville. Ohhhh man is it good. I’m workin on it. This cake looks amazing! I’ve been craving coconut lately–pinning this!

  2. jessica’s avatar

    It drives me crazy when I cant replicate something I love. I hope you enjoy this. If nothing else, the topping with some coconut ice cream is fab!

  3. fromcalculustocupcakes’s avatar

    Oh my, this sounds delicious! Thanks for sharing on Foodie Friends Friday!

  4. Faye’s avatar

    Yummy Mango Sauce with good coconut cake looks wonderful!

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