Coconut Butter Cake with Mango-Blueberry Compote

August 2, 2012 by Kenmore

Buttery coconut cake delivers a taste of the tropics thanks to a bit of mango.


preparation time
0 mins

cook time




2 cup all-purpose flour

1 teaspoons baking powder

0.5 teaspoons salt

2 sticks unsalted butter softened, plus 1 tablespoon for greasing cake pans

1.33 cup sugar

1 teaspoons vanilla

3 large eggs room temperature

1 cup whole milk room temperature

1.5 cup coconut unsweetened, shredded

1 mango cut into quarter-inch cubes

1 blueberries

2 teaspoons ginger freshly grated and peeled

1 teaspoons lemon juice

0.5 cup sugar

0.5 cup water


Cake Pans

Preheat oven to 350°F. Butter a 9-by 2-inch round cake pan and line the bottom with a round of parchment paper. Butter the paper and dust the pan with flour, tapping out excess.

Dry Ingredients

Sift together flour, baking powder and salt. Set aside.


Beat butter with an electric mixer until creamy and pale, about 5 minutes. Beat in sugar on high speed until butter/sugar mixture is pale and fluffy, about 3 minutes. Add vanilla, and beat in eggs, one at a time, until well incorporated. (Mixture may look curdled.) Alternate adding the flour mixture and milk in 3 batches on low speed. Mix until batter is just smooth. Fold in the coconut. Spoon batter into a cake pan; spread evenly. Bake in the middle of the oven until golden brown and a tester comes out clean, 40-50 minutes. Cool the cake in a pan for 15 minutes, then invert onto a rack. Remove paper and reinvert onto another rack.


In a medium heatproof bowl, gently toss mango and blueberries with the ginger and lemon juice. In a small saucepan, bring sugar and water to a boil. Pour the hot syrup over the fruit and let sit for 1 minute. Serve a slice of cake with a spoonful of compote.


Freeze leftover cake and serve the next time you have company. Just reheat in a 200˚F oven. For a sweet treat, serve yourself some cake for breakfast; toast a slice in your toaster and spread with butter, jam or leftover fruit compote.Put leftover compote ingredients in a blender and add yogurt for a morning smoothie. Recipe created by Parties That Cook®


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