Gâteau Mangue Noix de Coco

Mango and Coconut Cake

Hi everyone! The strawberry season is about to end, but fortunately we still have some mangoes. So, let’s enjoy the last mangoes by making this Coconut and Mango Cake! It’s made up of 2 layers of Sponge Cake, some coconut diplomat cream, a lemon gel, and fresh mangoes 🥥🥭 For the look I’ve done the same as for the Fraisier Cake of the French pastry Chef, Yann Couvreur. The lemon balances perfectly the roundness and sweetness of the coconut and mango by adding some pleasant acidity 🍋

For a 20cm in diameter and 6,5cm high Cake:

Sponge Cake:

  • 4 eggs
  • 120g of granulated sugar
  • 120g of flour

Diplomat Cream:

  • 300g of full liquid cream (+15g of icing sugar)
  • 150g of coconut milk
  • 150g of coconut cream
  • 55g of egg yolks
  • 13,5g of corn starch
  • 13,5g of flour
  • 50g of sugar (or honey)
  • 20g of butter
  • 8g of powdered gelatin (or 4 sheets of 2g)
  • 35g of shredded coconut

Lemon Gel:

  • 78g of lemon juice
  • 8g of sugar
  • 3,75g of powdered gelatin (or sheets)


  • 25g of lemon juice
  • 10g of sugar
  • 35g of water


  • 250g of mangoes for the inside
  • 375g of mangoes for the outside

Let’s get started!

We’ll start with the custard cream for the diplomat cream (to make a day ahead):

1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. In a bowl, whisk the egg yolks with the sugar until it slightly whitens. Add the corn starch and flour.

3. Bring to boil the coconut milk and coconut cream.

4. Pour it over the egg mixture in 3 times and mix perfectly.

There is a vanilla bean in the milk because I’ve lost the footage of the custard cream so I had to use the one of the Fraisier Cake

5. Bring everything back to the pan and cook over medium heat until it thickens. You must stir regularly. When you reach boiling point, cook for 1 more minute in order to remove the taste of the flour.


6. Off the heat, add the hydrated gelatin, the shredded coconut and the cold butter.

7. Pour the cream into a wide dish, wrap with cling film (which must touch the surface) and refrigerate overnight (or at least 4h).

For the lemon gel (also a day ahead):

1. Hydrate the powdered gelatin.

2. Bring to boil the lemon juice with the sugar.

3. Off the heat, add the hydrated gelatin.

4. Pour into a dish, wrap with cling film (it must touch the surface) and refrigerate overnight.

For the Sponge Cake:

1. Preheat the oven to 180°C/356°F.

2. Whisk the eggs with the sugar at high speed for 10-15min. The mixture must triple in size and be very foamy. When you lift the dough, it should form a thick ribbon that stays at the surface a bit.

3. Incorporate the sifted flour in several times and gently mix using a spatula. You should lift the dough from the inside to the outside. Also make sure there are no pockets of flour left. To check, you can lift the dough and gently shake it.

4. Spread the mixture over a large baking tray covered with parchment paper. My baking tray is 37x32cm.

sponge cake

5. Cook for 8-10min. The surface must have a golden color.

sponge cake

6. Let it cool down before unmolding.

7. Cut one circle of 20cm and one of 18cm.

sponge cake

8. Set aside until use. If you make it in advance, you can wrap them with aluminum paper.

For the filling:

1. For the outside: First, thinly slice a mango. With the bottom of a pastry tip (~3cm in diameter), cut circles into these slices. You need ~375g.

2. For the inside: Take the unused pieces of mangoes and chop them into small cubes. Complete with another mango if needed. You must have ~250g.

For the syrup:

1. Bring to boil the water, sugar and lemon juice.

2. Keep aside until use.

To finish the diplomate cream:

1. Whip the liquid cream by increasing the speed gradually. It mustn’t be too firm; the texture should look like shaving foam.

2. Take the custard cream out of the fridge and whisk it vigorously.

3. Add 1/3 of the whipped cream and whisk.


4. Now, add the rest of the cream and gently mix with a spatula.

It’s time to assemble!

1. Wrap the bottom of a 20cm mold with cling film. Add a strip of rhodoid on the edges (you can also cut strips into a plastic sheet).

2. Align the mango circles at the bottom of the mold and 2 rows on the edges.

3. Add some cream until the first row.


4. Take the lemon gel out of the fridge and whisk it. Spread a generous amount over the cream. Try not to leave the gel too much out of the fridge because it becomes liquidy very quickly.

lemon gel

5. Add the 18cm Sponge Cake circle and soak it with syrup. Add a third row of mangoes on the edges.

sponge cake

6. Add another layer of cream and some mangoes.


7. Cover the mangoes with the rest of the cream and then add the 20cm Sponge Cake circle.

sponge cake

8. Refrigerate at least 6h, the best would be overnight to make sure the cake holds perfectly.

9. When it’s time to serve, gently unmold the cake on your serving dish and take the rhodoid (or plastic sheet) strips off.

Your Mango and Coconut Cake is ready! Enjoy!

Don’t forget to send an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article. If you have any questions please leave a comment!

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