WHITE CHOCOLATE & MANGO CAKE

Cake:
INGREDIENTS

2 cups all-purpose flour
1 teaspoon salt
1-1/2 teaspoons baking powder
1/2 teaspoon ginger
1 cup white chocolate bits
2 tablespoons unsalted butter
3 eggs
1/2 cup heavy cream
1/2 cup unsweetened coconut milk
1/4 cup sugar
2-3 mangoes

Frosting:
INGREDIENTS

1 8-oz block cream cheese, softened
1/2 cup unsweetened coconut milk
1/4 cup confectioner's sugar
1/ cup shredded coconut, sweetened
1 teaspoon vanilla

Cake:
COOKING DIRECTIONS

Combine flour, salt, baking powder and ginger in a mixing bowl. Set aside. In a double broiler, over a low flame, melt white chocolate bits with butter. Add eggs, cream, coconut milk, and sugar. Stir occasionally over low flame until mixture is smooth and creamy. Add to dry ingredients, and stir until well-combined. Add mangoes, and gently fold until just mixed. Bake in a greased or lined 9"-13" loaf pan in a preheated oven at 350°F for about 1 hour, or until a toothpick inserted in the center comes out clean.

Frosting:
COOKING DIRECTIONS

Beat cream cheese and coconut milk together, by hand or with an electric mixer, until they come together. Add confectioners sugar, shredded coconut, and vanilla, and continue to beat until soft peaks form.

Let cake cool and dry at least 1 hour. Frost the top and sides of cake with creamy coconut frosting. Garnish with extra coconut and/or fresh mango slices, if desired.

Serve with a sweet tropical drink, such as pina colada.

PINA COLADA CAKE

INGREDIENTS

1 box yellow cake mix
eggs (as required for cake mix)
water (as required for cake mix *substitute pineapple juice as below)
oil (as required for cake mix)
1 can pineapple slices
1 can crushed pineapple
1 small bag of coconut
2 tub cool whip
1 can of cream of coconut

COOKING DIRECTIONS

Drain Pineapple rings and crushed pineapple. Save juice.

Mix cake mix according to directions. Substitute juice above for water. Pour 1/2 the cake mix into square or rectangular pan.

Layer pineapple rings around top of mix. Finish pouring cake mix and bake cake.

When cake is done, pull from oven. With the end of a wooden spoon or ladle, poke holes throughout the cake.

Pour the cream of coconut slowly over the cake and let seep into the holes. Place back into oven and bake another 10-15 minutes. Remove from oven.

Let cake cool completely.

Make the topping. Empty the cool whip into a large mixing bowl. Pour in any remaining cream of coconut. Stir in small bag of coconut and crushed pineapple. Mix well.

Once cake has cooled, spoon onto the top and spread it over.

PINA COLADA CAKE

INGREDIENTS

white or pineapple cake mix
pineapple slices
maraschino cherries
coconut icing or whipped cream (whichever you prefer)
malibu rum

COOKING DIRECTIONS

Mix the cake mix according to directions. Pour half of the mix into pan, place pineapple slices and cherries on top. Then pour the other half of the mix on top.

Bake as directed on package.

When cool, poke hole in cake with a fork then pour the Malibu rum on top, saturating the cake. Then spread the icing or whipped cream on top.

PINA COLADA COCONUT CAKE

INGREDIENTS

18 1/2 ounces white cake mix
3/4 cup pina colada mixer
2 cups sour cream
2 cups powdered sugar
8 ounces Cool Whip, thawed
7 ounces coconut, grated

COOKING DIRECTIONS

Prepare cake mix using 3/4 cup Pina Colada Mixer for part of water. Bake in two 9 inch layers. Cool. Stir sugar into sour cream. Fold in whipped topping and 1/2 cup coconut.

Fill and frost cake. Garnish - cover top and sides with remaining coconut.

Wrap tightly with plastic wrap. Refrigerate. may be kept up to 3 days in refrigerator.

Serving Size: 12.