5 from 1 vote
Mouthwatering Mango Coconut Cake made with Yogurt
Course: Dessert
Author: Kylie @ Made by a Princess
  • One box of Pillsbury Tropical Mango Cake Mix
  • 1 cup Mountain High Lowfat Plain Yoghurt
  • 1 cup coconut milk + 2 tbsp
  • 1 cup water + 2 tbsp
  • 2 tsps vanilla extract
  • 1 tsp salt
  • 1 - 2 cups fresh mangoes sauteed in 2 tbsp coconut milk, 2 tbsp water, and a dash of salt (Cook in a pan til soft and set aside to cool. Keep 1/4 of mango puree for frosting in a separate bowl.)
  • Frosting:
  • 1 cup Mountain High Lowfat Yoghurt
  • 1 cup softened cream cheese can use light cream cheese
  • Zest and juice of one lemon
  • 2 tbsp sugar more to taste
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 of cooled mango puree
  1. In a medium sized bowl place Mango Cake Mix, yoghurt, coconut milk, water, vanilla, and salt until well incorporated...about 2 minutes.
  2. Fold cooled mango puree into cake mix and pour into two greased 8" or 9" square cake pans.
  3. Cook cakes at 350 for 35 minutes.
  4. Once completely cooled stack cakes on top of each other and cut into thirds.
  5. Separate stacks carefully. Start stacking your cake by layering: cake, frosting, cake, frosting, etc... You can frost the top with as little or as much as you want.
  6. Serve with a dollop of leftover frosting and fresh mango slices.
  7. Frosting: In a medium bowl beat yoghurt, cream cheese, sugar, and salt until well mixed. Zest one lemon and then squeeze the juice of that lemon into the bowl. Fold mango puree into mix and place in refrigerator to cool until ready to use.