MANGO LAYER CAKE

Mango Layer Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 12

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
3/4 cup mango nectar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons grated lime peel
3 egg whites
1 container Betty Crocker™ Whipped fluffy white frosting
2 to 3 medium mangoes, seeds removed, peeled and finely chopped (about 2 cups)
1/2 cup shredded coconut

Steps:

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.
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.
Bake and cool as directed on box for 9-inch rounds.
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.

Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 39 g, TransFat 2 g