MANGO COCONUT CAKE

Mango Coconut Cake image

Provided by Bren in LR

Categories Dessert

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 9

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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