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Mango Rum Cake


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  • Topping:
  • 1 cup butter, softened
  • 1 3/4 cup sugar
  • 3 eggs
  • 1 lg, ripe mango, peeled, pitted, and pureed (slightly more than 1/2 cup)
  • 1/4 cup dark rum
  • 2 tsp pineapple extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup coconut
  • 1/2 cup butter
  • 2/3 cup brown sugar
  • 1/2 cup cream
  • 1/4 cup rum
  • 1 cup chopped mango



Step 1

Preheat oven to 325. Grease and flour 9" springform pan. In the bowl combine butter and sugar and beat until light and fluffy. Add the eggs, mango puree, rum and pineapply extract, beating until well mixed. Add flour, baking powder and salt, beat just until dry ingredients are incorporated. Stir in coconut. Spread in prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean, tenting with foil if top browns too quickly. Let cool before removing from pan. Cut into wedges and top with a spoonful of Mango rum topping

melt butter, add brown sugar, cream and rum. Cook and stir for 5 minutes over low heat, stir in mango, cool slightly.


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