Mango Coconut Cake - cooking recipe

Ingredients

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

Preparation

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