I had some mangoes, which I had been thinking about pureeing and putting in a cake or cupcakes. I thought, hey, a tropical cake. Rum, coconut, mango, sounds good to me. So off I went to the kitchen.
Pureeing the mango in the food processor did not give me enough liquid, so I used mango nectar that I purchased from the Latin section in the grocery store.
Now, I do not drink and my husband is not a rum fan, so I went LIGHT on the rum. You could add 1/4 cup and cut out 1/4 cup of the mango or follow my recipe, that is your call.
Tropical Paradise Cake
1 pkg coconut creme pudding
1 3/4 cups mango nectar or pureed mango
1 stick butter, softened
1/4 cup coconut flakes
1 1/2 TBSP DonQ coconut rum
In a mixing bowl place the butter, eggs and run. Allow to mix well. Next add the mango and pudding. Blend thoroughly.
2 cups flour, all purpose
1 3/4 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
Combine these ingredients and stir well. Add to the above mix slowly and blend well. I mixed all ingredients with my Kitchen Aid Stand Up Mixer.
Spray and flour a bundt pan and pour batter in.
Pre-heat the oven to 350 degrees. Place the pan inside and reduce the temperature by 25 degrees. Bake for 55 minutes. Turn off the oven and open the door. Let the cake set for 10 minutes. Remove and invert onto a plate and wire rack. Allow to cool and pour frosting over the top.
1/2 can whipped white frosting
1/4 cup mango nectar
Blend well and pour over cake