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    Flouring Kitchen » Layer Cakes

    Mango Coconut Swiss Roll Cake

    Published: Dec 31, 2020 · Modified: Jan 9, 2022 by Mary · This post may contain affiliate links · 1 Comment

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    Mango coconut cake roll yule log pinterest pin
    Mango coconut cake roll on platter pinterest pin
    mango cake roll collage with christmas trees and a star

    This mango coconut cake is filled with a super creamy mousse-like mango mascarpone filling and rolled like a cake roll! It's covered with shredded coconut and is the perfect tropical cake for all year round. Especially for the holidays. It's light, refreshing, and creamy - the perfect ending to a heavy holiday meal. I decorated it like a Buche de Noel because I make it every year for my family for Christmas!

    These gingerbread cinnamon rolls and blueberry cinnamon rolls are perfect for your holiday mornings.

    Cake roll with mango filling and shredded coconut on the outside
    Jump to:
    • 🥭 Why you'll LOVE this recipe
    • 📝 Key ingredients
    • ✔️ Ingredient substitutions
    • 👩‍🍳 How to make mango coconut cake
    • 🥄 Make ahead and storage
    • ❔ How does this make the perfect sponge?
    • ✔️ Tips for making the perfect swirl
    • 📖 Recipe FAQs
    • 🔗 Related recipes:
    • 📖 Recipe
    • 💬 Comments

    🥭 Why you'll LOVE this recipe

    • Mango filling: It's thick, lucsious, creamy, and there's so much of it! Vanilla bean and mascarpone really elevate the flavor.
    • Coconut: The coconut flakes on the outside give this mango coconut cake so much flavor and texture.
    • Cake roll: This type of cake is so gorgeous to cut into and reveal that swirl.
    • Light and refreshing: This is the perfect cake for summer or for ending off a heavy, delicious holiday meal!

    📝 Key ingredients

    This cake consists of two components: mango mascarpone filling and the vanilla sponge cake roll.

    Read through for all the tips you will need for success!
    Full steps and ingredients in recipe card below.

    Mango filling

    mango mascarpone filling ingredients
    • Mango: Fresh or frozen both work great!
    • Vanilla bean: This gives the cake loads of vanilla flavor. It makes it taste more refined - like an ultra fancy dessert! You can alternatively use 1 tablespoon of vanilla bean paste or 1 tablespoon of vanilla extract.
    • Mascarpone cheese: Mascarpone thickens and stabilizes the filling making it stable, rich, thick, and creamy. If you can't find mascarpone you can use full fat brick style cream cheese.

    Spongecake

    swiss roll spongecake ingredients
    • Eggs: This gives the cake lift and a spongey soft texture. I prefer to whip them whole as opposed to separating the eggs and whites and whipping separately. This saves a lot of time and bowls to wash!
    • All purpose flour: Weigh the flour to get the most accurate results. If you don’t have a scale, measure properly by stirring the bag and spooning gently into a measuring cup. Scrape the excess off the top with the flat edge off a knife without packing it into the cup.
    • Sweetened shredded coconut: This gives the coconut mango cake the perfect texture decoration that makes it look like a snow covered log.

    ✔️ Ingredient substitutions

    Mascarpone cheese: Substitute with full fat brick style cream cheese. It will taste like cheesecake but will have the same function. This mango filling is similar to this lemon tiramisu filling but even thicker and creamier.

    Gluten free: Substitute all purpose flour for 1:1 gluten free flour. I haven't tested the recipe with gluten free flour, but it should work. If you test it out, let us know in the comments how it turned out!

    👩‍🍳 How to make mango coconut cake

    To make it easier, I prefer to break up the process into three stages: making the mango puree, spongecake, and making the filling/assembling.

    These mango cupcakes make the perfect shareable mango treats.

    Mango Vanilla Puree

    diced mango, sugar, and vanilla bean in saucepan

    Step 1: Combine mango, sugar, whole vanilla bean (cut in half with seeds scraped out and added) and water in a medium saucepan. Cook on medium low heat until it comes to a simmer and thickens.

    cooked down mango and sugar until very thick

    Step 2: Once it reaches a very thick, jammy consistency, remove from heat and let cool. Remove vanilla bean pod. Blend in a blender or immersion blender until smooth and set aside.

    Tip: You can make the mango vanilla puree a few days ahead of time and store it in the fridge until you're ready to assemble the cake roll.

    Swiss Roll Sponge

    baking sheet lined with parchment paper and greased with oil

    Step 1: Preheat oven to 355°F (180°C). Line a 9” by 13” pan (or similar sized pan) with parchment paper. Grease the top of the parchment paper with a bit of oil or baking spray.

    beating eggs and sugar until thick and white for spongecake

    Step 2: Combine eggs, sugar, and salt in a large bowl or stand mixer. Use an electric mixer to beat until thick and lightened in color, about 10 minutes.

    folding cake batter with hand whisk

    Step 3: Add vanilla and sift the flour and baking powder right into the eggs. Gently fold with a whisk until no more dry streaks remain. Bake for 16-18 minutes or until a toothpick inserted comes out clean.

    Let the sponge cool at room temperature for 2 minutes.

    rolling cake sponge in kitchen towel

    Step 4: Lay out a clean kitchen towel and dust with powdered sugar. Flip the cake pan over on the towel to release. Peel off the parchment paper and gently roll the cake with the towel without squishing the cake.

    Let cool to room temperature.

    Tip: Letting the sponge set at room temperature for 2 minutes before rolling helps it from cracking and breaking into pieces. Waiting too long will result in cracking. Set a timer!

    Filling and assembly

    thick texture of whipped cream with mascarpone

    Step 1: Beat whipping cream in a chilled bowl with an electric mixer or whisk until medium peaks form. Add mascarpone cheese and beat until very thick and creamy - like a mousse. Set aside ⅓ cup for later.

    folding mango puree into whipped cream with a spatula

    Step 2: Add the prepared mango puree into the whipped cream and gently fold until incorporated.

    Tip: The mascarpone whipped cream will be super thick and creamy. Continue beating until it gets there! It's thicker and more dense than a regular whipped cream.

    spreading mango filling inside cake roll with spatula

    Step 3: Carefully unroll the sponge without forcing it open. Spread filling evenly on the inside and roll it back up. Place on serving plate or cake stand.

    spreading whipped cream over roll with spatula

    Step 4: Cover the roll with a thin layer of the reserved mascarpone whipped cream.

    covering cake with coconut shavings

    Step 5: Press flaked coconut into the cream all over the cake. Refrigerate the cake to set for at least 3 hours or overnight.

    piping trees on top of yule log

    Step 6: Before serving, cut the ends of the cake with a serrated knife (use a sawing motion) to reveal the swirl, and optionally pipe trees on top with an open star piping tip.

    🥄 Make ahead and storage

    The mango puree can be made a few days ahead of making the cake. Store it in an airtight container or jar in the fridge.

    Assemble the mango coconut cake and store it in the fridge overnight or even longer! It's best eaten within 4 days of making it. Because of all the dairy content, store in the fridge in an airtight container or cake carrier.

    It also freezes well. Freeze wrapped tightly or in an airtight bag for up to two months.

    mango cake with shredded coconut on the outside and piped Christmas trees with a star

    ❔ How does this make the perfect sponge?

    Usually making a sponge involves beating the egg yolks and the egg whites separately. This complicates the process and you get double the amount of dishes to wash.

    So I thought back to my Sharlotka Apple Cake family recipe. It's also a sponge cake, but the eggs are beaten with sugar without dividing them. No extra bowls involved! It always turns out so light and fluffy too, never lumpy.

    Tip: You NEED some kind of electric mixer (handheld or a standmixer). You do not want to attempt this completely by hand.

    Baking powder helps reassure that the mango coconut cake sponge will stay nice and fluffy after it comes out of the oven.

    This mango crepe cake doesn't require any oven baking (only stovetop) and is the perfect impressive cake for a party.

    ✔️ Tips for making the perfect swirl

    To make a perfect swirl, the sponge has to be rolled while still hot. I like to give the sponge two minutes to cool down and help the structure set. Don't roll immediately because that can also cause cracking!

    Do not wait too long after you pull the sponge from the oven, or it won't roll up easily and you could end up with cracks.

    Alternatively, this pumpkin cheesecake roll needs to be rolled as soon as it comes out of the oven. The pumpkin puree in the sponge changes the sponge texture slightly and you need to roll it right away for the perfect swirl.

    When filling, you want to work fairly quickly because the roll has set in a roll shape and the longer it is unrolled, the higher the chances of it breaking and cracking due to gravity pulling it apart. Don't be afraid of a crack here or there when you unroll the sponge, they won't be noticeable once the sponge is filled and rolled back up.

    The benefit of covering the cake roll with coconut is that it will cover any mistakes or cracks, making this a low stress mango swiss roll.

    slice of mango swiss roll on plate with a bite taken out to show the creamy mango filling

    📖 Recipe FAQs

    Is this a holiday cake?

    It's an all year round cake! It's perfect for the holidays because it's light, creamy and refreshing. A great way to finish off a heavy, comforting holiday meal.
    I used frosting to pipe on Christmas trees but that's completely optional.

    Can I omit the coconut?

    If you don't like coconut, you can just leave it out. Cover the mango cake with white chocolate shavings or leave it as is.

    How do I add more coconut flavor?

    If you really want to amp up the coconut flavor, add a few drops of coconut extract into the spongecake. You can also use unsweetened shredded coconut and toast it in a dry pan over low heat until crisp and golden. Let it cool before covering the roll.

    Can I use storebought mango puree?

    In a pinch, you can. Make sure that it's very thick and jam like. Simmer it in a saucepan on the stove top to reduce if needed. Sweeten to taste as needed and don't forget to add the vanilla!

    🔗 Related recipes:

    • Mango Cupcakes with Mango Filling
    • Pumpkin Cheesecake Roll
    • Mango Crepe Cake with Easy Homemade Crepes
    • Lemon Tiramisu with Lemon Curd

    Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterest to save and for more recipe ideas.

    📖 Recipe

    Cake roll filled with mango mascarpone mousse, covered in coconut shavings and piped christmas trees on top

    Mango Coconut Swiss Roll Cake

    Mary
    This mango coconut cake is filled with a super creamy mousse-like mango mascarpone filling and rolled like a cake roll! It's covered with shredded coconut and is the perfect tropical cake for all year round. Especially for the holidays. It's light, refreshing, and creamy - the perfect ending to a heavy holiday meal. I decorated it like a Buche de Noel because I make it every year for my family for Christmas!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 20 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American, French
    Servings 10 people
    Calories 411 kcal

    Equipment

    • electric mixer

    Ingredients
     
     

    Mango Puree

    • 3 cups mango, cubed fresh or frozen
    • ½ cup granulated sugar
    • ⅛ teaspoon sea salt
    • 1 vanilla bean or 1 tablespoon vanilla paste or extract
    • ¼ cup water

    Sponge

    • 6 large eggs room temperature
    • 1 cup granulated sugar
    • ¼ teaspoon sea salt
    • 1 teaspoon pure vanilla extract
    • 1 cup all purpose flour
    • ½ teaspoon baking powder
    • 2 tablespoons powdered sugar

    Filling and Assembly

    • 1 cup mascarpone cheese cold
    • 1 cup heavy whipping cream (35%) cold
    • ½ cup flaked coconut sweetened

    Instructions
     

    Mango Puree

    • Combine mango, sugar, salt, whole vanilla bean (cut in half with seeds scraped out and added) and water in a medium saucepan. Cook on medium low heat until it comes to a simmer and thickens.
      3 cups mango, cubed, ½ cup granulated sugar, 1 vanilla bean, ¼ cup water, ⅛ teaspoon sea salt
    • Once it reaches a very thick, jammy consistency, remove from heat and let cool. Remove vanilla bean pod. Blend in a blender or immersion blender until smooth and set aside. This can be made up to a few days ahead of time, refrigerate in an airtight container.

    Sponge Cake

    • Preheat oven to 355°F (180°C). Line a 9” by 13” pan (or similar sized pan) with parchment paper. Grease the top of the parchment paper with a bit of oil or baking spray.
    • Combine eggs, sugar, and salt in a large bowl or stand mixer. Use an electric mixer to beat until thick and lightened in color, about 10 minutes. This will take a while.
      6 large eggs, 1 cup granulated sugar, ¼ teaspoon sea salt
    • Add vanilla and sift the flour and baking powder right into the eggs. Gently fold with a whisk until no more dry streaks remain. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Let the sponge cool at room temperature for 2 minutes.
      1 teaspoon pure vanilla extract, 1 cup all purpose flour, ½ teaspoon baking powder
    • Lay out a clean kitchen towel and dust with powdered sugar. Flip the cake pan over on the towel to release. Peel off the parchment paper and gently roll the cake with the towel without squishing the cake. Let cool to room temperature.
      2 tablespoons powdered sugar

    Filling and Assembly

    • Beat whipping cream in a chilled bowl with an electric mixer or whisk until medium-stiff peaks form. Add mascarpone cheese and beat until very thick and creamy - like a mousse. Set aside ⅓ cup for later.
      1 cup heavy whipping cream, 1 cup mascarpone cheese
    • Add the prepared mango puree into the whipped cream and gently fold until incorporated.
    • Cover the roll with a thin layer of the reserved mascarpone whipped cream.
    • Press flaked coconut into the cream all over the cake. Refrigerate the cake to set for at least 3 hours or overnight.
      ½ cup flaked coconut
    • Before serving, cut the ends of the cake with a serrated knife (use a sawing motion) to reveal the swirl, and optionally use frosting to pipe trees on top with an open star piping tip.

    Video

    Notes

    Sponge cake tips: 
    When making the sponge, make sure to beat the eggs well. This is important because this step is what will make your sponge super light and fluffy. This will take about 10 minutes!
    The egg and sugar mixture should fall off the whisk in thick ribbons. You should be able to draw a figure of 8 with the ribbon of batter falling off the whisk or beaters.
    Stop folding the flour into the beaten eggs as soon as you stop seeing any streaks of flour. This way you don't get too much gluten formation that will make your cake dense.
    Make ahead and storage:
    The mango puree can be made a few days ahead of making the cake. Store it in an airtight container or jar in the fridge. 
    Assemble the mango coconut cake and store it in the fridge overnight or even longer! It's best eaten within 4 days of making it. Because of all the dairy content, store in the fridge in an airtight container or cake carrier. 
    It also freezes well. Freeze wrapped tightly or in an airtight bag for up to two months. 
     

    Nutrition

    Calories: 411kcalCarbohydrates: 42gProtein: 7gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 148mgSodium: 138mgPotassium: 97mgFiber: 1gSugar: 31gVitamin A: 808IUVitamin C: 0.2mgCalcium: 77mgIron: 1mg
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    Comments

    1. Hermione

      December 03, 2022 at 5:04 pm

      5 stars
      Excellent! The recipe is very easy to make and the result amazing! Very tasty, light and soft! I made it for a birthday occasion and everyone loved it! A small modification that I made was that I used half of the amount of sugar that is mentioned in the recipe and the sweetness was perfect for my taste.

      Reply

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