Ingredients

The following ingredients have 4 Servings
  • CAKE:
  • 1 C. unsalted butter (softened)
  • 8 oz. cream cheese
  • 3 C. granulated sugar
  • 6 eggs (room temperature)
  • 1 tsp. coconut extract
  • 3 C. flour
  • 1/2 tsp. baking powder
  • 1 can DOLE Mango Slices
  • 2 C. shredded coconut
  • CREAM CHEESE FROSTING:
  • 3/4 C. unsalted butter (softened)
  • 8 oz. cream cheese
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract (optional)
  • 3-4 C. powdered sugar
  • TOASTED COCONUT

Instruction

  • 1. Preheat oven to 325 degrees and grease 3 8-inch round pans (or you can do 2 9-inch rounds).
  • 2. Cream butter and cream cheese together for 2 minutes.
  • 3. Add sugar and let beat for 4 minutes.
  • 4. Add eggs one at a time, scraping down the side of the bowl as needed.
  • 5. Add coconut extract.
  • 6. In a separate bowl. whisk flour and baking powder together.
  • 7. Drain the canned mango and then use a blender to puree the slices.
  • 8. Add half of the flour/baking powder to the batter and then pour in the mango puree and finish off with the rest of the flour/baking powder.
  • 9. Stir in shredded coconut.
  • 10. Divide evenly into pans and bake for 35-45 minutes or until an inserted toothpick comes out clean. Let cool.
  • 11. Cream Cheese Frosting: combine all ingredients and beat until smooth. Add as much powdered sugar as needed to get desired consistency.
  • 12. Follow photo directions above to assemble cake.