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

MANGO COCONUT CAKE

MANGO COCONUT CAKE image

Categories Cake Fruit

Number Of Ingredients 26

Ingredients

Mango Coconut Cake
The original recipe is call; Is it Really Better than Sex? Cake by Paula Deen. You can find it at her website. She uses pineapple instead of mango and she uses more sugar.
Here is the version I made for Susan's party. It is pretty easy, just a lot of steps. Hint: Start out by toasting the coconut, bake the cake, make the mango sauce, cook the pudding, assemble all of the above, chill cake, whip the cream and frost the cake, have a cigarette when you are done, ha ha.
The cake serves up best if left in the refrigerator until serving time. Call me you have any ?? 528-7903
Ingredients:
1 18.25 oz. box yellow cake mix plus ingredients to prepare
1 large box of vanilla pudding (not instant) plus the ingredients to prepare
1 bag of Trader Joe's Frozen Mango chunks defrosted
1/2 cup of sugar
Whipped Cream Frosting
*1 cup toasted coconut
1/2 cup of Trader Joe's sliced and toasted almonds
2 cups heavy whipping cream
2 teaspoons almond extract
1/2 cup powdered sugar
Directions:
Preheat oven 350 degrees
Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min.
While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly.
Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside.
Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled.
Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top.
*Toasted Coconut:
Preheat oven 300 degrees
Spread coconut on a baking sheet
Bake for 15-20 min. stirring every 5 min.

Steps:

Preheat oven 350 degrees Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min. While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly. Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside. Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled. Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top. *Toasted Coconut: Preheat oven 300 degrees Spread coconut on a baking sheet Bake for 15-20 min. stirring every 5 min.

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