Mango Coconut Cake

• 1 cup (2 sticks) butter, softened
• 1 2/3 cups granulated sugar
• 1 tsp coconut extract
• 4 None eggs
• 2/3 cup mango puree
• 2 cups flaked coconut
• 3 cups self-rising flour
• None None FOR THE COCONUT FROSTING
• 1 None egg white
• 1 2/3 cups powdered sugar
• 2 tsp mango puree
• 2/3 cup flaked coconut

1. Preheat the oven to 350u0b0F. Grease deep 9-inch round cake pan; line bottom with parchment paper.
2. Beat butter, granulated sugar and coconut extract in large bowl with electric mixer until combined. Add eggs, one at a time, beating well after each addition.
3. Using wooden spoon, stir in mango puree and coconut. Fold in flour. Spread mixture into prepared pan.
4. Bake about 1 1/4 hours until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5. For the coconut frosting, beat egg white in medium bowl with electric mixer until foamy. Gradually beat in powdered sugar, 1 tablespoon at a time. Using a fork, stir in mango puree and coconut. Cover frosting with plastic wrap until required, pressing plastic directly onto surface.
6. Spread top of cooled cake with coconut frosting.

butter, granulated sugar, coconut, eggs, mango puree, flaked coconut, flour, coconut frosting, egg white, powdered sugar, mango puree, flaked coconut

Taken from recipes-plus.com/api/v2.0/recipes/35830 (may not work)