Mango Coconut Cake

1. 1

   Preheat oven to 325 degrees and grease bundt cake pan.

2. 2

   Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.

3. 3

   In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.

4. 4

   In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.

5. 5

   Spoon into prepared pan until 3/4 full.

6. 6

   Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.

7. 7

   Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.

No additional tips available.