Ingredients
Scale
- Box of white cake mix (with pudding in the mix)
- 1½ cup diced mango
- ½ cup melted butter
- 3 eggs
- 1 cup water
- ½ cup sour cream
- ¾ cup toasted coconut
For the Syrup
- 2 tbsp light brown sugar
- 1 tsp white sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven at 350°F.
- In a mixing bowl mix cake mix, 3 eggs, ½ cup melted butter, 1 cup of water and ½ cup sour cream.
- Fold toasted coconut into cake batter.
- Grease a muffin pan.
- Place diced mango into bottom for greased muffin tins.
- Gently pour cake batter on top of each group of diced mangoes to create the small cakes.
- Bake for 15-17 minutes or until cakes are golden brown.
- Let cakes completely cool and remove from muffin tins.
For the syrup
- Prepare syrup by putting all ingredients in a bowl and microwave for 30 seconds.
- Stir.
- Gently pour syrup over cakes before serving.
- Sprinkle with additional toasted coconut.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0