Mango Layer Cake

 

1

box Betty Crocker® SuperMoist® white cake mix

3/4

cup mango nectar

1/2

cup water

1/4

cup vegetable oil

2

tablespoons grated lime peel

3

egg whites

1

container Betty Crocker® Whipped fluffy white frosting

2

to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)

1/2

cup shredded coconut

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Generously spray bottoms and sides of two 9-inch round cake pans with baking spray with flour.
• 2 In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• 3 Bake and cool as directed on box for 9-inch rounds.
• 4 On serving plate, place 1 cake, rounded side down. Spread with half of the frosting; top with half of the mangoes and half of the coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and coconut. Store loosely covered in refrigerator.