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Mango Layer Cake

Mango Layer Cake
  • Prep 20 min
  • Total 2 min
  • Servings 12
Sweet-tart mangoes impart a terrific tropical taste to a cake that relies on a mix and creamy canned frosting.
September 8, 2014

Ingredients

  • Cake
  • 1 pkg Betty Crocker* SuperMoist * White Cake Mix
  • 3/4 cup (175 mL) mango nectar
  • 1/2 cup (125 mL) water
  • 1/4 cup (50 mL) vegetable oil
  • 2 tbsp (25 mL) grated lime peel
  • 3 egg whites
  • Filling
  • 1 tub Betty Crocker* Whipped Frosting (any vanilla or white flavour)
  • 1/2 cup shredded coconut
  • 2 to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups/500 mL)

Steps

  • 1
    Heat oven to 350°F (or 325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with non-stick baking spray.
  • 2
    In large bowl, beat cake mix, nectar, water, oil, lime peel and egg whites with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 3
    Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
  • 4
    On serving plate, place 1 cake, rounded side down. Spread with 1/2 of the frosting; top with 1 cup of the mangoes and half of coconut. Top with second cake, rounded side up. Spread with remaining frosting; top with remaining mangoes and half of coconut. Store covered in refrigerator.

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

No nutrition information available for this recipe
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