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Caramelized Mango Tropical Bundt Cake

Mango Tropical Bundt Cake

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x



For the cake:

  • 1 mango
  • 1 Tbs butter
  • 2 Tbs sugar
  • 2 ½ cups (325g) all-purpose or cake flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup (175g) unsalted butter
  • 1 ½ cups (300g) granulated sugar
  • 3 eggs, at room tº
  • 1 cup whole milk
  • ¼ cup coconut milk
  • ½ teaspoon vanilla
  • 2 Tbs dark rum

For the rum glaze:

  • 1 cup powdered sugar
  • 2-3 Tbs dark rum
  • Toasted coconut flakes, for sprinkling


For the cake:

  1. Peel mango and cut in cubes. In a skillet melt butter, add sugar and when it's dissolved, add mango cubes.
  2. Cook for 2 or 3 minutes, stirring so that they caramelize. Reserve.
  3. Preheat oven to 350º. Spray a bundt pan with vegetable spray and coat with fine dry breadcrumbs. Set aside.
  4. Sift flour, baking powder and salt. Set aside
  5. In a large bowl, beat butter until creamy. Slowly add sugar and beat 2 minutes.
  6. Add eggs one at a time, beating well after each addition, and then beat for 2 minutes.In a small bowl, mix milk, coconut milk, rum and vanilla.
  7. Beginning and ending with dry ingredients, add them in three parts alternating with liquids in two parts.
  8. Pour 2/3 of batter into prepared pan, spreading evenly. Scatter mango pieces on top. Cover with remaining 1/3 of batter.
  9. Bake about 40 minutes for a big cake. Wait 5 minutes and invert onto wire rack. Cool completely.

For the rum glaze:

  1. Mix sugar and rum in a bowl.
  2. Drizzle over cooled cake, letting it run down the sides.
  3. Sprinkle with coconut and serve.
  • Author: Paula Montenegro
  • Prep Time: 35
  • Cook Time: 50
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Keywords: mango cake, mando bundt cake, mango coconut cake