Tropical Mango Rum Cake

  • Yield: servings


1cup butter, softened
1 3/4cups sugar
3 eggs
1large ripe mango, peeled, pitted, and pureed (slightly over 1/2 cup)
1/4cup dark rum
2teaspoons pineapple extract
2cups all-purpose flour
2teaspoons baking powder
1/4teaspoon salt
1cup coconut
Mango Rum Topping:
1/2cup butter
2/3cup brown sugar
1/2cup cream
1/4cup dark rum
1cup ripe mango, peeled, pitted, and diced


  1. Preheat oven to 325F; grease and flour a 9-inch springform pan.
  2. 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.
  3. 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.
  4. Cut into wedges and top with a spoonful of Mango Rum Topping.
  5. To prepare Mango Rum Topping, melt butter in a small saucepan. Stir in brown sugar, cream and dark rum. Cook and stir for 5 minutes over low heat; stir in diced mango.

Recipe courtesy of the National Mango Board