Coconut Cake with Mango Sauce

by Katie Chin, Tastemaker in Residence

Serves 6–8


1 cup (226 g) unsalted butter, room temperature
2 cups (400 g) sugar
3 cups (400 g) all-purpose flour, plus more for dusting
1 tsp salt
2 tsp baking powder
3 large eggs
1 tsp vanilla extract
1 tsp coconut extract
One 14 oz (400 ml) can coconut milk
Toasted shredded coconut for topping

Mango Sauce
1 cup (250 ml) puréed mango
½ cup (100 g) sugar
1 Tbsp all-purpose cornstarch
¾ cup (185 ml) water


  1. Preheat oven to 350°F (175°C). Spray a bundt pan with nonstick baking spray and dust with flour. In a small bowl, whisk together the flour, salt, and baking powder.
  2. Using a mixer, cream the butter and sugar together until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk alternating with the flour mixture and mix until smooth.
  3. Pour the batter into the prepared pan and bake until the center is firm and the cake comes away from the sides of the pan, about 50 minutes.
  4. Mango Sauce: Combine all of the ingredients for the sauce in a small saucepan. Whisk until lump free. Place over medium heat, stirring constantly. Bring to a boil until the sauce is transparent and thick. If it's too thick add more water, 1 tablespoon at a time. Remove from heat.
  5. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack. Top with shredded coconut and drizzle the sauce over top before serving.