Ingredients

For the Coconut Sponge Cake

• 2½ cups (315 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ cups (300 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• ½ cup (120 g) plain yogurt
• 1 cup (240 ml) coconut milk
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup (80 g) shredded coconut

Mango Filling

• 3 ripe mangoes, diced
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Cream Cheese Whipped Frosting

• 250 g cream cheese, softened
• 2 cups (480 ml) heavy whipping cream
• ½ cup (60 g) powdered sugar
• 1 tsp vanilla extract

Decoration

• Fresh mango cubes
• Shredded coconut
• Mint leaves (optional)

---

Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch cake pans.
3. Whisk flour, baking powder, baking soda, and salt.
4. Beat sugar, eggs, oil, yogurt, coconut milk, and vanilla until smooth.
5. Fold in the dry ingredients, then stir in the shredded coconut.
6. Divide between the pans.
7. Bake for 28–32 minutes.
8. Cool completely.

2. Make the Mango Filling

1. Combine mangoes, sugar, lemon juice, cornstarch, and water in a saucepan.
2. Cook over medium heat for 5–7 minutes until slightly thickened.
3. Let cool completely.

3. Prepare the Frosting

1. Beat the cream cheese until smooth.
2. Add powdered sugar and vanilla.
3. Whip the heavy cream to stiff peaks.
4. Fold the whipped cream into the cream cheese mixture until light and fluffy.

4. Assemble

1. Place one cake layer on a serving plate.
2. Spread frosting.
3. Add a generous layer of mango filling.
4. Top with the second cake layer.
5. Frost the entire cake.
6. Coat the sides with shredded coconut.
7. Decorate with whipped frosting swirls and fresh mango cubes.
8. Chill for 1 hour before serving.