A delicious coconut cake recipe with fresh mango filling inspired by a trip to Fiji. This cake features layers of moist coconut-flavored cake and creamy coconut buttercream with mango cubes for a refreshing twist.
1: Whisk flour, baking powder, baking soda, and salt together; set aside.
2: With a mixer fitted with a paddle attachment, beat the butter and sugar together for 2 minutes.
3: Add eggs, sour cream, coconut milk, vanilla, and coconut extract to the mixture.
4: Gradually add dry ingredients and shredded coconut; mix until combined.
5: Pour the batter evenly into 3 9-inch cake pans.
6: Bake in a preheated oven at 175°C for about 22 minutes.
7: For frosting, beat the butter and cream cheese together until smooth, then add extracts.
8: Gradually add icing sugar in 1 cup increments, beating for 3 minutes.
9: Add more sugar if the frosting is too thin, or refrigerate to set.
10: Cut the 2 mangoes into cubes for the filling.
11: Assemble the cake by placing frosting on the first layer, followed by mango cubes; repeat.
12: Top with the third cake layer, frost all around, and decorate with toasted coconut flakes.
13: Refrigerate the assembled cake for 1 hour before serving.
