Mango Coconut Cake Recipes

MANGO COCONUT CAKE

Mango Coconut Cake image

This recipe was on the packaging of my new Nordic Ware bundt pan. Peaches can be used instead of mangos.

Provided by Bren in LR

Categories Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup coconut, toasted, divided
1 (18 1/4 ounce) package vanilla cake mix (or yellow)
1 cup milk
1/4 cup light rum (or water)
1/3 cup butter, softened
2 eggs
1/2 teaspoon nutmeg
1 cup chopped mango (about 1 mango)
2 teaspoons flour

Steps:

Preheat oven to 325 degrees and grease bundt cake pan.
Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
Spoon into prepared pan until 3/4 full.
Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.

Nutrition Facts : Calories 234.7, Fat 11.4, SaturatedFat 5.8, Cholesterol 36.2, Sodium 264.5, Carbohydrate 28.8, Fiber 1.2, Sugar 15.8, Protein 3.1

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