Tropical Mango Rum Cake

Servings: 12
PREP TIME: | Custom.CookTime.Txt:
Recipe Categories: Dessert


1 cup butter, softened
1 3/4 cup sugar
3 eggs
1 large, ripe mango, peeled, pitted, and pureed (slightly over 1/2 cup)
1/4 cup dark rum
2 teaspoons pineapple extract
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup coconut
1/2 cup butter
2/3 cup brown sugar
1/2 cup cream
1/4 cup dark rum
1 cup ripe mango, peeled, pitted, and diced


Preheat oven to 325°F; grease and flour a 9-inch springform pan. Beat butter and sugar until light and fluffy. Add eggs, mango puree, rum and 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 to 60 minutes or until a toothpick inserted in the center comes out almost 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. To prepare Mango Rum Topping, melt 1/2 cup butter in a small saucepan. Stir in 2/3 cup brown sugar, 1/2 cup cream and 1/4 cup dark rum. Cook and stir for 5 minutes over low heat; stir in 1 cup ripe mango, peeled, pitted, and diced.