Mango Matcha Princess Cake
This show-stopping cake is a modern twist on the classic Swedish princess cake, reimagined with the bold, earthy taste of premium Japanese matcha, sweet juicy mangoes, and a luscious coconut pastry cream.
Oct 27, 2025
If you’re searching for the ultimate matcha dessert that combines elegance with exotic tropical flavor, look no further than this Mango Matcha Princess Cake with Coconut Pastry Cream.
This show-stopping cake is a modern twist on the classic Swedish princess cake, reimagined with the bold, earthy taste of premium Japanese matcha, sweet juicy mangoes, and a luscious coconut pastry cream. It’s the perfect centerpiece for birthdays, bridal showers, or your next Instagram-worthy afternoon tea.
This cake isn’t just pretty — it’s a sophisticated blend of East-meets-West dessert culture, where traditional European patisserie techniques meet vibrant Asian and tropical ingredients.
Imagine the soft, pillowy layers of matcha sponge cakewrapped in a dome of matcha whipped cream, filled with rich coconut custard and slices of golden mango, and finished with a glossy layer of matcha-green marzipan. It’s a feast for the senses and a delicious celebration of flavor fusion.
Whether you’re a matcha lover, a tropical fruit fan, or just on the hunt for a unique layer cake recipe, this is the kind of dessert that turns heads and wins hearts. Plus, it’s naturally gluten-free adaptable, dairy-optional, and can be made in stages — making it a great project for ambitious home bakers and pastry lovers.
Get ready to impress with this Mango Matcha Coconut Princess Cake — the perfect blend of creamy, fruity, and earthy flavors in one elegant dome.
Equipment
- 8 in. round cake pan
- Hand or stand mixer
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (23)
Ingredients (23)
For the Matcha cake
For the mango jam (or just use 2/3 cup of your favorite jam)
or just use 2/3 cup of your favorite jam
For the coconut pastry cream
For the assembly
Instructions
For the matcha cake
Preheat oven to 350°F. Grease an 8” round cake pan with a little oil. Line the bottom with parchment paper and set aside.
Separate the egg yolks (3 large) from the egg whites (3 large). Add the egg yolks to a large bowl with the oil (2 Tbsp), milk (3 Tbsp), 1/4 cup sugar, and salt (½ tsp). Stir with a spatula to combine. Sift over the matcha (2–3 Tbsp), baking powder (½ tsp), and flour (1 cup). Stir until just combined.
Add egg whites to a medium bowl. Whip with an electric hand mixer on high speed, streaming in remaining 1/4 cup sugar, until it forms stiff peaks.
Mix 1/3 of the whipped egg whites into the matcha batter to lighten it. Then fold in remaining egg whites in two additions. Dump into prepared cake pan. Bake for 20 minutes. Then let cool for 5 minutes, and turn out to cool completely.
For the mango jam
Add mango (2 large), sugar (¼ cup), salt (½ tsp), and 3 tbsp water to a small saucepan. Cook over medium heat, stirring occasionally, until mango breaks down and turns jammy, about 15 minutes.
Add lime juice (1 lime) and dump into a small bowl to cool completely in the refrigerator.
For the coconut pastry cream
Reduce coconut milk (1 can) over medium heat in a small saucepan until reduced to 1 cup, about 15 minutes. Let cool slightly.
In a medium saucepan, add cornstarch (2 Tbsp), salt (½ tsp), and sugar (¼ cup). Whisk to combine and remove lumps. Then stir in the egg yolks (2), followed by 3/4 cup of the reduced coconut milk (save remaining 1/4 cup).
Bring pan to the stove and heat over medium heat, whisking constantly, until considerably thickened, about 5 minutes.
Dump into a bowl, cover with plastic wrap, and let cool in the refrigerator completely.
For the assembly
In a large bowl, add the heavy cream (2 cups), mascarpone (8 oz), salt (½ tsp), powdered sugar (¼ cup), and almond extract (½ tsp). Whisk with an electric hand mixer until it forms stiff peaks.
Fold 1 cup of the whipped cream into the cooled coconut pastry cream. Set both creams back in the fridge.
Split matcha cake in half using a serrated knife so you have 2 cake rounds.
Obtain a bowl with a 9 inches diameter opening.
Remove marzipan (1) from the fridge. Roll out the marzipan using a rolling pin and plenty of powdered sugar until it measures 14 inches in diameter. Then heavily dust marzipan with powdered sugar on both sides. Fold marzipan sheet in half and then elegantly place it into the bowl. Unfurl marzipan and coax it into the shape of the bowl. Press around the bowl so marzipan fits the shape of the bowl. (If your marzipan cracks significantly, you can just gather it into a ball and roll out again.)
Remove mascarpone cream from the fridge. Add 2 cups of the cream into the bottom of the bowl and spread out evenly. Then take 1 cup of the cream and frost up the sides of the marzipan to create a layer of cream all around the sides and up to the top rim.
Place one of the cake rounds into the bowl (if need be, trim the cake slightly so it fits nicely into the bowl) (if you’d like, take remaining 1/4 cup coconut milk and dab some over each cake round as you place them into the bowl). Then top with the mango jam, spread into a thin layer. Followed by the coconut pastry cream, spread into a thin layer.
Top with the other cake layer. Then spread over remaining mascarpone cream to seal in the cake, up to the marzipan edge. Trim excess marzipan to about 0.5 inch, then fold all the edges over the mascarpone cream.
Place a 9 inches or 10 inches cake board over the bowl. Confidently flip the bowl over and coax cake out of the bowl and onto the board. Tada!
With a pastry brush, dust off the cake. If you’d like to decorate, feel free to use royal icing, fresh flowers like pink roses (please tape the stems), and powdered sugar. Cake can be left covered or uncovered in the fridge for up to a few days.
