Mango Coconut Cake

Submitted by Bren_in_L.R.

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

 

• Ready In: 1hr 25mins
• Ingredients: 9
• Serves: 16

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

directions

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