MANGO COCONUT CAKE

MANGO COCONUT CAKE image

Number Of Ingredients 26

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Ingredients

Mango Coconut Cake
The original recipe is call; Is it Really Better than Sex? Cake by Paula Deen. You can find it at her website. She uses pineapple instead of mango and she uses more sugar.
Here is the version I made for Susan's party. It is pretty easy, just a lot of steps. Hint: Start out by toasting the coconut, bake the cake, make the mango sauce, cook the pudding, assemble all of the above, chill cake, whip the cream and frost the cake, have a cigarette when you are done, ha ha.
The cake serves up best if left in the refrigerator until serving time. Call me you have any ?? 528-7903
Ingredients:
1 18.25 oz. box yellow cake mix plus ingredients to prepare
1 large box of vanilla pudding (not instant) plus the ingredients to prepare
1 bag of Trader Joe's Frozen Mango chunks defrosted
1/2 cup of sugar
Whipped Cream Frosting
*1 cup toasted coconut
1/2 cup of Trader Joe's sliced and toasted almonds
2 cups heavy whipping cream
2 teaspoons almond extract
1/2 cup powdered sugar
Directions:
Preheat oven 350 degrees
Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min.
While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly.
Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside.
Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled.
Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top.
*Toasted Coconut:
Preheat oven 300 degrees
Spread coconut on a baking sheet
Bake for 15-20 min. stirring every 5 min.

Steps:

Preheat oven 350 degrees Bake cake following the package directions using a 10x15x3 pan (the original recipe calls for a 9x13x2 pan, but I used a larger size) bake 30 to 35 min. While the cake is baking, combine the mango chunks with 1/2 cup of sugar in a saucepan, bring to a boil over medium heat and stir to break up the chunks. Remove from heat and cool slightly. Once the cake is baked remove from oven and using a fork pierce holes into the cake. Pour the mango sauce over the hot cake and set aside. Cook the pudding according to the directions, cool slightly and pour over the mango sauce and refrigerate cake until well chilled. Whip the cream with 1/2 cup of powdered sugar and almond extract until stiff. Cover the cake with the whipped cream and sprinkle toasted coconut and sliced almonds on top. *Toasted Coconut: Preheat oven 300 degrees Spread coconut on a baking sheet Bake for 15-20 min. stirring every 5 min.

*** Explore more MANGO COCONUT CAKE Recipes »

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Muhammad Ramzan

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This cake is a must-try! The mango and coconut flavors are incredible, and the cake is so moist and fluffy. I highly recommend it.

Drake Garzw

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This cake is a tropical dream! The flavors are amazing and the cake is so moist. I can't wait to make it again.

Tema Respect

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I'm not a baker, but this recipe was so easy to follow. The cake turned out beautifully and it was a big hit with my family.

Ridha Trabelsi

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This cake is so easy to make and it always turns out perfectly. I love the combination of mango and coconut, and the frosting is the perfect finishing touch.

Rinos Cool

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I made this cake for my birthday party and it was a huge success! Everyone loved it, and I got so many compliments. It's definitely a keeper.

Nabin tajpuriya Music

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This cake is absolutely delicious! The mango and coconut flavors are perfect together, and the cake is so moist and fluffy. I highly recommend it.

Ethan Dye

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I'm not usually a fan of coconut, but this cake changed my mind! The flavors are amazing and the cake is so moist. I'll definitely be making it again.

Rana Anwaar Ali

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This cake is a tropical paradise in every bite! The mango and coconut flavors are perfectly balanced, and the cake is moist and fluffy. I highly recommend it.

Aminat Ashogbon

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I love this recipe! The cake is always moist and flavorful, and the frosting is the perfect complement. I've made it several times for parties and it's always a hit.

Kennedy GIBSON-HARRISON

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This cake was easy to make and turned out perfectly! The mango and coconut flavors were subtle but noticeable, and the cake was moist and tender. I served it with fresh mango slices and whipped cream, and it was a real crowd-pleaser.

Thabiso Gumede

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I made this cake for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the moist texture. I'll definitely be making it again.

Ak Ali

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This mango coconut cake was an absolute delight! The flavors were perfectly balanced, with the sweetness of the mango and the creaminess of the coconut complementing each other beautifully. The cake itself was moist and fluffy, and the frosting was s

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