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Mango Coconut Bundt

Yields14 ServingsPrep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

Mango and coconut is a classic taste of tropical summer, however this Bundt will tickle your taste buds all year round.

Mango Coconut Bundt

 ¾ cup toasted coconut
 520 g vanilla or yellow packet cake mix
 1 cup milk
 ¼ cup light rum or water
 ⅓ cup butter, softened
 2 large eggs
 ½ tsp nutmeg
 1 cup mango, chopped (about 1 mango)
 2 tsp flour
Bakeware
 Original Bundt Pan
1

Preheat oven to 165°C, grease Bundt pan and sprinkle bottom and sides with ¼ cup of toasted coconut.

2

In large bowl, combine cake mix, milk, rum, butter, eggs and nutmeg. Mix on low speed 30 seconds, then beat on medium speed 2 minutes, scraping the bowl occasionally.

3

In a medium bowl, stir together the mango, remaining ½ cup of the toasted coconut, and flour, then fold into cake batter.

4

Spoon into the prepared pan until ¾ full.

5

Bake for 65 to 75 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

6

Cool for 10 minutes before removing from the pan; then cool completely on a rack.

7

Dust with powdered sugar to serve if desired.

Nutrition Facts

Servings 14