Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3 large (150g) eggs, room temperature
  • 1 cup (240ml) full-fat coconut milk
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh mango, finely diced
  • 1 cup (150g) fresh pineapple, finely diced
  • 2 tbsp (30ml) lime juice
  • 1 tbsp (15g) honey
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 0.5 cup (120ml) concentrated mango puree
  • 1 tsp (5ml) lime zest

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl.
  3. Beat in the softened butter until the mixture resembles coarse sand.
  4. Gradually add eggs one at a time, followed by the coconut milk and vanilla extract. Mix on medium speed until the batter is smooth and pale.
  5. Pour the batter evenly between the two prepared cake pans.
  6. Bake for 28–32 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out clean with a few moist crumbs.
  7. Cool cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Toss the diced mango and pineapple with lime juice and honey to create the fruit filling.