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Mango Layer Cake

Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.

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( 16 Ratings)

16 Ratings

5 Stars 56%

4 Stars 12%

3 Stars 12%

2 Stars 12%

1 Stars

Member Reviews ( 2 )

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Prep Time 20 min
Total Time 2 hr 0 min
Servings 12

Ingredients

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

Filling

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

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Directions

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.

EXPERT TIPS

Expert Tips

Mango nectar is a noncarbonated beverage made from the pulp of mangoes. Shop for it in the fruit juice aisle.

For a colorful accent, top the cake with fresh lime wedges.

An easy way to grate citrus peel is to use a microplane grater. It was originally a woodworking tool, but it’s now sold for kitchen use. The delicate grated lime peel in this recipe adds a complementary flavor to the cake.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 120),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 2g 2% ),
Cholesterol: 0mg; 0%;
Sodium: 320mg; 320%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 1g 1% Sugars 39g 39% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 5/16/2011 12:45:41 PM REPORT ABUSE javadiva said:

Rating:

This cake is very moist and yummy! I did not use the frosting recipe provided, but used the one from the mango-lime mini cupcake bites recipe in the BC Best Cupcakes & Cakes mini recipe book. I was surprised how well mango and lime go together.

This reply was: Helpful Inspiring

Posted 7/26/2010 10:00:17 AM REPORT ABUSE marymelnik1 said:

Rating:

i made this cake and i loved it. except i added some mango puree and i liked it. i only added 2 tablespoons and it was enough just a little extra but i still put mango cubes. i just thought that the puree wouldnt make the frosting to sweet and it didnt it actully gave it some tanginess and a bit more color(the frosting was really sweetbefore i added the puree). i also tried this recipe with rasberries but if you do it with rasberries dont puree them make sure you get ripe mangoes also make sure their not to juicy unles your planning to use the juice instead of the necter

This reply was: Helpful Inspiring