Fluffy, pillow-light meringue crowns a single, moist layer of coconut cake in this dessert. A vibrant mango puree and thinly sliced mangoes fanned across the meringue add color, brightness, and fresh tropical flavor.
This cake was inspired by the many meringue-topped desserts I discovered while reading Donna Hay’s Modern Baking. Meringue-topped cakes are common in Australia, the UK and New Zealand, but less so here in the United States, and I was excited to try one. I combined a single-layer coconut cake with a cloud of baked meringue, then finished it with a bright mango puree and fresh sliced mango for a dessert that’s both elegant and refreshingly tropical.
The cake batter is adapted from Stella Parks’ coconut cake on Serious Eats, scaled to a single 9-inch layer so it can be topped with meringue. The recipe layers coconut flavor without relying on coconut extract: coconut oil, coconut milk and coconut flour come together to give a true coconut profile without any artificial, sunscreen-like notes.
Baking method
When I researched meringue cake techniques I found two common approaches: spread meringue on unbaked batter and bake together, or bake the cake first and add the meringue for a second, brief bake. I chose the second method because I didn’t want to risk a cooked meringue covering underbaked cake. I also worried a second bake might dry the cake out. In practice, baking the cake fully, then adding uncooked meringue and finishing in the oven produces excellent results: the cake remains moist and the meringue sets into a firm exterior with a soft, marshmallow-like interior.
A meringue blanket
Applying the meringue to the cooled cake and returning it to the oven helps seal moisture into the cake so it doesn’t dry out during the short second bake. The meringue forms a lightly golden shell while staying soft inside, creating contrast in texture and an attractive finish. The final step is to spoon swirls of mango puree over the meringue and arrange fanned mango slices on top. The mango’s sweet acidity is a perfect complement to the creamy coconut and sweet meringue.
The interplay among the tender coconut cake, pillowy meringue, and fresh mango yields both visual appeal and a layered flavor experience: tropical, sweet, and balanced. It’s a great choice for warm-weather gatherings or any time you want a show-stopping dessert that feels light and bright.
Recipe notes
- Springform pan – A 9-inch springform pan makes it easy to remove the cake without disturbing the meringue. If you don’t have one, use a regular 9-inch pan lined with a parchment sling that extends several inches beyond the edges so you can lift the cake out. Be very careful when removing the cake to avoid cracking the meringue—if possible, use a springform.
- Parchment lining – Cut a parchment circle for the base and a long strip to line the interior wall of the pan. I secure the strip with binder clips and remove the clips just before baking.
- Mangoes – I used Ataúlfo (honey) mangoes for their rich sweetness and smooth texture. Any ripe, flavorful mango will work; choose fruit that is fragrant and yields slightly when pressed.
- Mango puree – A stick blender makes the puree quick and easy, but you can also use a blender or food processor. Adjust coconut milk in the puree to reach a drizzling consistency.
📖 Recipe
Coconut Meringue Cake with Mango Puree and Sliced Mango
INGREDIENTS
COCONUT CAKE
- 1 cup + 2 tablespoons (225 g) granulated sugar
- 2 1/4 teaspoons baking powder
- 1/8 teaspoon kosher salt
- 1/4 cup (56 g) unsalted butter
- 1/4 cup (56 g) coconut oil
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups (160 g) all-purpose flour
- 1/4 cup (30 g) coconut flour
- 1 cup + 2 tablespoons (255 g) full-fat canned coconut milk
MERINGUE TOPPING
- 4 egg whites (approx. 120 g)
- 1 cup (200 g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
MANGO PUREE AND SLICED MANGO
- 2 mangoes (Ataúlfo or other ripe variety)
- 2 tablespoons (42 g) honey
- 3–4 tablespoons (45 g) coconut milk
- Mint leaves for garnish (optional)
INSTRUCTIONS
COCONUT CAKE
- Preheat oven to 325°F (165°C). Prepare a 9-inch springform pan by lining the base with a parchment circle and lining the sides with a long strip of parchment tall enough to reach the top of the pan.
- Whisk together the all-purpose flour and coconut flour in a small bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, baking powder, salt, butter and coconut oil. Beat on medium-high for about 5 minutes until light and fluffy, scraping down the bowl as needed.
- Add the eggs one at a time, mixing each in fully, then add the vanilla.
- Add one-third of the flour mixture and mix to combine. Add half the coconut milk and mix. Add another third of the flour mixture, then the remaining coconut milk. Finish with the remaining flour and mix thoroughly, scraping the bowl to ensure no flour remains.
- Pour the batter into the prepared pan and bake 45–50 minutes, or until the center is set and a toothpick inserted into the center comes out clean. The cake should be lightly golden and may pull away slightly from the pan edges. Remove from oven and allow to cool slightly while you prepare the meringue. Keep the oven at 325°F.
MERINGUE TOPPING
- In a clean bowl fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the sugar and increase to medium-high.
- Beat until soft peaks form, then add the vinegar and cornstarch. Scrape the bowl and continue beating until stiff peaks form.
- Gently spoon the meringue over the slightly cooled cake and spread to the edges with an offset spatula, creating swirls and peaks. Return the cake to the 325°F oven for 20–25 minutes, or until the meringue is set and just beginning to color.
- Remove the cake and cool on a rack. After 15 minutes, run a knife around the springform edge, release the ring, and allow the cake to cool completely.
MANGO PUREE AND SLICED MANGO
- In a measuring cup or jar, combine the flesh of one mango, honey and 3 tablespoons coconut milk. Purée with a stick blender, blender, or food processor until smooth and slightly pourable. Add an extra tablespoon of coconut milk if needed to reach a drizzling consistency.
- Just before serving, drizzle the mango puree over the meringue and arrange fanned slices from the remaining mango on top. Garnish with mint leaves if you like. Slice and serve immediately for the best texture contrast.
Made this recipe? Please leave a comment and a star review! ★★★★★
More cake recipes
If you enjoy this coconut meringue cake, try one of these other cake recipes for more inspiration and seasonal flavors.
Eton Mess Cheesecake-
Chocolate Chestnut Cake
-
Blackberry Poppy Seed Cake
-
Chocolate Olive Oil Bundt Cake
