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Palm Tree Cake

This Palm Tree Cakes–inspired mango coconut cake brings tropical flavor straight to your dessert table. Soft vanilla sponge layers are filled with a creamy blend of fresh mango and pineapple, then wrapped in smooth mango buttercream for a bright, island-style finish. Toasted coconut, juicy fruit slices, and fresh mint give this cake its signature Hawaiian look and feel. Perfect for Hawaiian theme cakes, summer parties, or tropical birthdays, this recipe delivers big flavor without complicated steps. Each slice feels light, refreshing, and festive—just right for warm-weather celebrations and special occasions.
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Prep Time 40 minutes
Cook Time 28 minutes
Course: Dessert, Snack
Cuisine: American, Hawaiian
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Vanilla Sponge Layers
  • 2½ cups plain flour
  • 2½ teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 cup unsalted butter softened to room temp
  • 2 cups white sugar
  • 4 large eggs room temperature
  • 2 teaspoons vanilla essence
  • 1 cup whole milk
  • For the Tropical Cream Filling
  • 1½ cups cold heavy whipping cream
  • 8 ounces cream cheese softened
  • ¾ cup powdered sugar
  • 1 cup fresh mango finely chopped
  • ½ cup fresh pineapple finely chopped
  • For the Mango Buttercream
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 3 tablespoons mango purée from fresh fruit
  • 2 –3 tablespoons heavy cream as needed
  • For Decorating
  • Fresh mango slices
  • Peach wedges
  • Toasted coconut flakes
  • Fresh mint leaves
  • Optional: thin coconut meat slices

Method
 

1. Bake the Cake Layers

Set your oven to 350°F (175°C). Prepare three 8-inch round pans by greasing and lining them with parchment. In a bowl, combine the flour, baking powder, and salt.

Using a mixer, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla. Add the dry ingredients and milk alternately, mixing gently until just blended.

Divide the batter evenly between the pans. Bake for 25–28 minutes, or until a toothpick comes out clean. Let the layers cool fully before assembling.

    2. Make the Tropical Cream Filling

    Whip the cold cream until firm peaks form. In a separate bowl, beat the cream cheese with powdered sugar until smooth and creamy. Fold the whipped cream into the cream cheese mixture, then gently mix in the mango and pineapple. Chill until needed.

      3. Prepare the Mango Buttercream

      Beat the butter until smooth. Slowly add powdered sugar, mixing on low speed. Blend in the mango purée and cream until the frosting becomes silky and easy to spread.

        4. Assemble and Decorate

        Place one cake layer on your stand. Spread a thick layer of tropical cream filling on top. Add the second layer and repeat. Finish with the final cake layer. Cover the entire cake with mango buttercream, smoothing the sides and top. Decorate with fresh fruit, toasted coconut, mint, and optional coconut slices for a tropical finish.

          Notes

          🥭 Ingredient Tip: Fresh vs. Canned Fruit

          Fresh mango and pineapple bring brighter flavor and a lighter texture. Canned fruit tends to be sweeter and can overwhelm the filling. If you’re short on time, canned works—but fresh delivers the true island vibe.

          🎉 Serving Suggestions

          This cake shines at tropical celebrations and birthday tables. Surround it with flowers or palm-inspired décor for maximum impact. Serve slightly chilled so the filling stays firm and refreshing—perfect for warm-weather gatherings.

          ❓ FAQs

          Can I make this cake ahead of time?
           Yes! Bake the cake layers up to one day ahead and wrap them tightly. Assemble and decorate on the day of serving for best results.
          Can I use frozen fruit?
           You can, but thaw and drain it well. Excess moisture may loosen the filling.
          How long does this cake last?
           Stored in the refrigerator and covered, it keeps well for up to 3 days.
          Can I make this as a sheet cake?
           Absolutely. Use a 9×13 pan and adjust baking time slightly.

          🌺 Final Thoughts

          This mango coconut cake is more than dessert—it’s a mini getaway on a plate. With soft layers, creamy tropical filling, and bright fruit flavors, it feels festive without being fussy. Whether you’re hosting a Hawaiian-style party or just craving sunshine in cake form, this recipe delivers big flavor, beautiful presentation, and serious crowd-pleasing energy.