Vegan Coconut Mango Float Cake
COCONUT MANGO FLOAT CAKE
Are you a fan of no-bake and chilled fruit cakes like this one? This coconut mango float cake is the perfect summer dessert and one of the easiest cakes to whip up!
You don’t need an oven to make a great dessert.
Mango float cake is a very popular Filipino dessert ‘icebox cake’ also called Mango Royale, that is a big hit during the holiday seasons or any other special occasion. Soft clouds of sweetened cream and generous bits of sweet mangoes between softened layers of graham crackers. It’s creamy and refreshing with loads of bright, summery fresh fruit flavor. This vegan version tastes so legit it’ll surprise everyone at your next party! You can also replace mangoes with peaches.
I soak the crackers in evaporated milk before layering it down. This will help to make it easier to cut through the cake without mushing it down and it adds another rich comforting flavor. Veganising this mango float cake is so easy with Nature’s Charm evaporated milk, coconut whipped cream, and condensed milk.
You may line your container with parchment paper so you can lift the whole cake once frozen. Just make sure to use a sturdy one so it will not break even when soaked.
The hardest part of the recipe is waiting for the cake to set!
I can’t wait for you to try. Enjoy making this fluffy goodness! Love, always. xx
For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.
Coconut Mango Float Cake
- Just an 8×8 baking dish, an electric handheld mixer, some bowls and spatulas
- 2 can Nature's Charm coconut whipped cream chilled overnight
- 100 g Nature's Charm condensed milk
- 100 g Nature's Charm evaporated milk
- 1 tsp vanilla extract
- pinch of sea salt
- 2 sweet mangos about 400g diced
- 300 g vegan graham crackers
- Whip the chilled cream until doubled in size. In a separate bowl combine condensed milk, vanilla, and salt. Gently fold in the whipped cream to the condensed milk mixture until well combined.
- In a separate bowl add the evaporated milk and soak each cracker on each side, to soften. Let it soak for just a couple of seconds. It should not become soggy.
- Line the dish with graham crackers. Spread half of the cream mixture on top of the graham. Spread half of the sliced mangoes on top of the cream. Repeat the process to make the second layer of graham, cream mixture, and remaining sliced mangoes. Spread the mangoes evenly and finish with sprinkles of crushed crackers. Place in the freezer.
- Chill for at least 3 hours before slicing. Serve and enjoy!
You can either freeze or chill the cake in the fridge overnight. Freezing will result in a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result in a creamy, ready-to-eat cake out of the fridge.