Mango Layer Cake
Prep Time :
20 Minutes
Total Time : 2 Hours
Servings : 12
Sweet and juicy mangos and tangy lime zest give this cake a delicious tropical twist!
Ingredients
Cake
- 1 box (500g) Betty Crocker™ SuperMoist™ White Cake Mix
- 3 medium egg whites
- 80ml vegetable oil
- 275ml mango juice or nectar
- 2 teaspoons lime zest
Filling and Topping
- 1 sachet (35g) Betty Crocker™ Whipping Cream Mix
- 115ml cold milk
- 2 large ripe mangoes, peeled, stone removed and flesh chopped
- 1 tablespoon desiccated or shredded coconut
- Lime zest
Utensils
- 2 x 23cm round cake pans
- Large bowl
- Electric mixer
- Spatula
- Medium bowl
Preparation
- Preheat oven to 180ºC. Grease 2 x 23cm round cake pans with butter; sprinkle lightly with flour.
- Beat cake mix, egg whites, oil and mango juice in large bowl with electric mixer on low speed until moistened. Beat on medium speed for 2 minutes. Fold in 2 teaspoons of lime zest . Divide the mixture evenly between the cake pans.
- Bake 20 to 25 minutes until golden and toothpick inserted in center of cakes come out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely.
- Beat whipping cream mix and cold milk in medium bowl as directed on package.
- Place one cake on a serving plate. Spread with 2/3 of the whipping cream; top with 2/3 of the chopped mango and half the coconut. Top with the second cake. Spread remaining whipping cream in the center; top with remaining chopped mango, coconut and lime zest. Store loosely covered in the refrigerator.
Betty's Tips
- If mango juice or nectar is unavailable use tropical fruit juice or pineapple juice.
- The decorated cake will keep for 1 to 2 days in the refrigerator. Allow to come to room temperature for about 30 minutes before serving.
