Mango Coconut Cake

Recipe by Bren in LR
READY IN: 1hr 25mins


  • 34
    cup coconut, toasted, divided
  • 1
    (18 1/4 ounce) package vanilla cake mix (or yellow)
  • 1
    cup milk
  • 14
    cup light rum (or water)
  • 13
    cup butter, softened
  • 12
    teaspoon nutmeg
  • 1
    cup chopped mango (about 1 mango)
  • 2
    teaspoons flour


  • 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.