Recipe: Tropical Mango Rum Cake

TROPICAL MANGO RUM CAKE

1 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
1 large ripe mango, peeled, pitted and pureed (slightly more than 1/2 cup puree)
1/4 cup dark rum
2 teaspoons pineapple extract*
2 cups flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup sweetened, flaked coconut
FOR SERVING:
10 to 12 small scoops vanilla ice cream
Mango Rum Topping (recipe follows)

Preheat oven to 325 degrees F. Grease and flour a 9- or 10-inch springform pan.

With an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, mango puree, rum and extract. Beat until well mixed. Add flour, baking powder and salt; beat just until incorporated. Stir in coconut. Spread in prepared pan.

Bake 50 to 60 minutes or until a toothpick inserted in the center comes out almost clean. Tent with foil if top browns too quickly. Let cool before removing side from pan.

Cut cake into wedges, serve with ice cream and warm Mango Rum Topping.

MANGO RUM TOPPING:
1/2 cup butter
2/3 cup brown sugar
1/2 cup heavy (whipping) cream
1/4 cup dark rum
2 mangoes, peeled, pitted and diced

Melt butter in a small saucepan. Stir in brown sugar, cream and rum. Cook and stir 5 minutes over low heat. Add fruit and heat through.

*If you can't find pineapple extract, you can substitute 1 teaspoon lemon extract and 1 teaspoon orange extract.

Makes 10 to 12 servings
Adapted from source: the National Mango Board