Coconut Pound Cake with Mango

INGREDIENTS

2 1/2 cups White Lily® All-Purpose Flour

1 tsp. Baking powder

1/2 tsp. Salt

8 oz. Unsalted butter, softened

3/4 cup Granulated sugar

1 1/2 cups Sweetened shredded coconut

1 1/3 cups Eagle Brand® Sweetened Condensed Milk

5 Whole eggs

2 tsp. Coconut extract

1/2 tsp. Pure vanilla extract

3/4 cup Dried diced mango

DIRECTIONS

Heat oven to 325°F. Grease 12-cup bundt pan; set aside.
Combine flour, baking powder and salt in bowl; set aside.
Beat butter and sugar together until creamy. Blend in coconut and Eagle Brand® Sweetened Condensed Milk. Add eggs slowly, mixing thoroughly, then add extracts. On low speed, add flour mixture and dried mango. Mix until batter is smoothly blended.
Pour batter into prepared bundt pan. Bake until inserted pick comes out clean, about 1 hour. Let cool on wire rack 10 minutes
Serving Suggestion: Sprinkle cake with sifted confectioners' sugar; brush cake with tropical fruit glaze; serve cake wedges with fresh fruit and whipped cream.

Nutrition Facts

Serving Size : 1 4 oz. serving

Servings Per Recipes : 12

Amount Per Serving
Calories 550 Calories From Fat 220

Vitamin A	16%	Vitamin C	0%
Calcium	0%	Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower, depending on your calorie intake.

Fat 9

Carbohydrate 4

Protein 4