Tropical Mango Rum Cake

    Servings: 12
    PREP TIME: |Cook Time:
    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.
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