Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.
Mango Layer Cake
- Prep Time 20 min
- Total 2 hr 0 min
- Servings 12
- Ingredients 9
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ 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 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
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3Bake and cool as directed on box for 9-inch rounds.
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Step4On 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.
Nutrition
Nutrition Facts are not available for this recipe
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