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Lemon Mango Cake

This layered lemon mango cake is perfect for special occasions and celebrations. Each delicate layer is spread with Suan’s Scotch Bonnet Mango Lemon Fruit Butter. The flavor is unique and a nice change beyond a basic cake.

MIO Products in Lemon Mango Cake

Shawnee Mills All-Purpose Flour – Shawnee Milling’s Flour Mill is located in the heart of the wheat belt, providing access to the finest grains available. This Oklahoma flour is excellent for a delicious cake.

Hiland Unsalted Butter | Cultured Lowfat Buttermilk | Heavy Whipping Cream – Hiland Dairy provides Oklahomans with a wide range of products. These high-quality Hiland ingredients make this Lemon Mango Cake easy to make and great to enjoy.

Hansens Eggs –  Hansen’s Eggs are packed fresh daily and sent out for consumers to enjoy. They’ll make your tart turn out perfectly!

Griffins Vanilla – Griffin Food Company specializes in liquid food and baking products. Their locally-produced vanilla is easily available and the perfect sweet addition to any dessert.

Suans Scotch Bonnet Mango Lemon Fruit Butter – Suan’s award-winning, gourmet scotch bonnet pepper-based fruit butter is the icing on the cake for this dessert. This sweet and tangy fruit concoction is the star of the show, and you are sure to enjoy it!

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Ingredients

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  1. 2 2/3 cups Shawnee Mills All-Purpose Flour
  2. 3 tablespoons baking powder
  3. 1/2 tablespoon baking soda
  4. 1/2 cup salt
  5. 1 cup Hiland Unsalted Butter, softened
  6. 2 cups sugar
  7. 2 teaspoons lemon zest (from about 2 large lemons)
  8. 4 large Hansens eggs
  9. 1 1/2 cups Hiland Cultured Lowfat Buttermilk
  10. 1/2 teaspoon Griffins vanilla
  11. 1 jar Suans Scotch Bonnet Mango Lemon Fruit Butter
  12. 2 1/2 cups Hiland Heavy Whipping Cream
  13. 1/2 cup powdered sugar
  14. 2 cups sweetened shredded coconut
  1. Sift flour with baking powder, baking soda and salt; set aside.
  2. With mixer, cream butter, sugar and lemon zest until fluffy. Beat in eggs, one at a time, beating well after each one. On low speed, add the flour in thirds, alternating with the buttermilk. Add vanilla, and beat just until combined.
  3. Divide batter evenly between either two or four 9-inch greased and floured cake pans. Bake at 350 degrees.
  4. For four cake pans, bake for about 20 minutes. For two cake pans, bake for about 30 minutes. Cakes are done when toothpick stuck in center of cake comes out clean.
  5. Cool for about 10 minutes, then remove from pans and place on a cooling rack. If using two pans, use a serrated knife to halve the cakes horizontally, once completely cool.
  6. Spread Suan’s Scotch Bonnet Mango Lemon Fruit Butter evenly between the cake layers and stack. Frost with whipped cream, and cover top and sides with coconut. Garnish with fresh berries and fresh mint.

Find it online: https://www.miocoalition.com/recipes/lemon-mango-cake/