Mango Layer Cake

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

Cake

box Betty Crocker™ Super Moist™ white cake mix

3/4

cup mango nectar

1/2

cup water

1/4

cup vegetable oil

tablespoons grated lime peel

egg whites

container Betty Crocker™ Whipped fluffy white frosting

to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)

1/2

cup shredded coconut

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.

Source: Betty