Mango Coconut Bundt Cake

• 3/ 4 cup toasted coconut
• 1 (18.25 oz) package vanilla or yellow cake mix
• 1 cup milk
• 1/ 4 cup light rum or water
• 1/ 3 cup butter, softened
• 2 large eggs
• 1/ 2 teaspoon nutmeg
• 1 cup chopped mango (about 1 mango)
• 2 teaspoons flour

Heat oven to 325°F (165°C). Grease pan. Sprinkle bottom and up the sides with ¼ cup of the toasted coconut. In large bowl, combine cake mix, milk, rum, butter, eggs and nutmeg. Mix on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir together the mango, remaining ½ cup of the toasted coconut and flour. Fold into cake batter. Spoon into prepared pan until ¾ full. Bake for 65 to 75 minutes or until toothpick inserted in center 
of the cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, 
if desired. 16 servings.