Mango and Coconut Cake (Refined Sugar Free)

This recipe comes with a warning. For those of you giving up refined sugar — congratulations! But let’s be clear: sweet without refined sugar is a different kind of sweet.
Refined sugar has that upfront, cloying sweetness that lingers in your mouth. Alternatives, like coconut sugar, are gentler and let the other flavours in your food shine. Once you cut refined sugar out, you’ll start noticing the natural sweetness already in everyday foods — like milk, bananas, or even vegetables.

To me, refined sugar is like a yappy little dog — loud and distracting, drowning out everything else you’d actually like to taste. Removing it brings balance back into your food.

Sweet Alternatives

When it comes to healthy dessert recipes, there are plenty of options besides refined sugar. My favourites include:

• Bananas

• Dates

• Prunes

• Raw honey

• Maple syrup

• Rice malt syrup

• Coconut sugar

In this recipe, we use coconut sugar, bananas, and dates for natural sweetness, and swap refined flour for coconut flour. The result is a dense, moist cake that’s rich in flavour — so a little piece goes a long way.

Mango and Coconut Cake Recipe

Ingredients

Cake

• ½ cup coconut sugar

• 1 cup coconut flour

• 12 dates, pitted and soaked in boiling water

• 2 bananas, mashed

• ½ cup coconut oil

• ½ cup shredded coconut

• 1 tablespoon raw honey

• 2 cheeks fresh mango, diced

Syrup

• 1 tablespoon raw honey

• 1 cup water

• Juice and rind of 1 lime

Method

• Soak dates in boiling water for at least 15 minutes, then remove (reserve soaking water).

• Combine mashed bananas and dates. Stir in oil and coconut sugar by hand.

• Add coconut flour and shredded coconut. If the mixture is too dry, add a little date water.

• Fold in diced mango to create a thick batter.

• Pour into a lined loaf tin and bake at 160°C for 25 minutes.

• While baking, prepare the syrup by combining honey, water, lime juice, and rind in a saucepan. Heat until combined.

• When cake is cooked, poke holes in the top and spoon syrup over while still warm.

Optional: garnish with extra mango slices and serve with natural yoghurt.

This cake keeps for up to 3 days at room temperature (unless ants are a problem — then definitely refrigerate!).

Why You’ll Love This Cake

• Refined sugar free – naturally sweetened with fruit, honey, and coconut sugar

• Tropical flavour – mango, coconut, and lime for a fresh, summery twist

• Dense and satisfying – made with coconut flour, so a little slice is enough

• Healthier treat – perfect for anyone looking to cut refined sugar without giving up dessert

A Final Word

This refined sugar free mango and coconut cake is proof that healthy desserts can still feel indulgent. It’s moist, flavour-packed, and a perfect option for anyone wanting to enjoy sweet treats without refined sugar.

Want to learn more healthy dessert recipes and time-saving kitchen tips? Join us at Port Macquarie Cooking Classes and discover how to make nourishing food simple, fun, and delicious.