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Mango Layer Cake

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  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 12
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Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.
By Betty Crocker Kitchens
Updated Aug 25, 2011
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Ingredients

Cake

Filling

  • 1 tub (12 oz) 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Mango nectar is a noncarbonated beverage made from the pulp of mangoes. Shop for it in the fruit juice aisle.
  • tip 2
    For a colorful accent, top the cake with fresh lime wedges.
  • tip 3
    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.

Nutrition

Nutrition Facts are not available for this recipe
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