Mango Layer Cake
Sweet and juicy mangos and tangy lime zest give this cake a delicious tropical twist!
Prep Time: 20 min
Total Time: 2 hr
Servings: 12
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™ Homestyle Whipping Cream Mix 
115ml cold milk 
2 large ripe mangoes, peeled, stone removed and flesh chopped   
1 tablespoon desiccated or shredded coconut   
Lime zest   
  • 2 x 23cm round cake pans
  • Large bowl
  • Electric mixer
  • Spatula
  • Medium bowl
  • 1 Preheat oven to 180ºC. Grease 2 x 23cm round cake pans with butter; sprinkle lightly with flour.
  • 2 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.
  • 3 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.
  • 4 Beat whipping cream mix and cold milk in medium bowl as directed on package.
  • 5 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.
  • 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.