Mango Coconut Cake

• 3/4 cup coconut, toasted, divided
• 1 (18 1/4 ounce) package vanilla cake mix (or yellow)
• 1 cup milk
• 1/4 cup light rum (or water)
• 1/3 cup butter, softened
• 2 eggs
• 1/2 teaspoon nutmeg
• 1 cup chopped mango (about 1 mango)
• 2 teaspoons flour

1. Preheat oven to 325 degrees and grease bundt cake pan.
2. Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
3. In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
4. In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
5. Spoon into prepared pan until 3/4 full.
6. Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
7. Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.

coconut, vanilla cake, milk, light rum, butter, eggs, nutmeg, mango, flour

Taken from www.food.com/recipe/mango-coconut-cake-527836 (may not work)