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Original ProCast Bundt® Pan

Original ProCast Bundt® Pan

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Mango Coconut Bundt Cake

PREP: 40 MINUTES

COOK: 60 MINUTES

SERVINGS: 14 SERVINGS

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Ingredients

  • 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

Directions

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.

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Product Used In This Recipe

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Original ProCast Bundt® Pan

Original ProCast Bundt® Pan

SEE PRODUCT