Description:

w/ Coconut Filling and Icing

Source:

Leo Vetrano

Serves/Makes:6 to 8 servings

Ingredients

• 1-1/2 cups (350 ml) sugar
• 3 eggs
• 1 cup (225 ml) butter
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) milk
• 1 tsp (5 ml) baking soda
• 1 tsp (5 ml) cinnamon
• 2 cups (475 ml) ripe, chopped mango (I use jarred)
• Extra slices mango to cover top of cake
• Cake:
• 1 cup (225 ml) chopped walnuts (optional)
• 2 cups (475 ml) self-rising flour (all purpose is a no-no)
• Filling:
• 1 box coconut cream instant pudding (or substitute)
• Icing:
• 1 sixteen ounce container coconut/pecan frosting

Preparation

• Butter and flour two 9-inch round pans (or one 9 x 13 in. pan).
• Beat sugar and butter until smooth.
• Add eggs, beating until thouroughly mixed then, add milk, salt, baking soda, and flour and mix until smooth.
• Next, add the chopped mangoes (and optional nuts) and stir to combine.
• Pour into prepared pans and bake for approx 50 min. or until toothpick inserted into cake comes out dry.
• Place cake on rack and cool thoroughly.
• Prepare coconut cream pudding as per instrucions on box and refrigerate.
• Place one layer of cake on waxed paper and cover evenly with pudding.
• Place second layer of cake atop pudding, making certain sides are even. Spread Coconut/Pecan Frosting around side and approx. 1/2 inch around edge of top.
• Place slices of Mango to cover top of cake. ENJOY!!!

Comments

I found this cake recipe on-line and tried it with several fillings and icings. The above was, by far, superior (in MHO). It is a matter of taste so, play around with different flavors like banana, mocha, etc.