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
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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.
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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.
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Nutrition Facts are not available for this recipe
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