Listen guys, Spring has sprung and that means bright vibrant colors and flavors. I am not the baker of the two of us so this is a hella short cut move to make the most scrumptious Spring cake. It has the zip of citrus, and the tropical flavors I adored on my recent spring break trip to Costa Rica with the mango, guava and coconut. With all this deliciousness, perhaps now I wont stop at the cupcake place on my walk home from work. This hits my baked goodness craving pretty well!
- 1 Box of Duncan Hines lemon cake mix (Per box instructions 1 cup water, 1/3 vegetable oil and 3 eggs)
- 1 can mango slices (hmpf, don’t hate. It’s not warm enough yet for fresh. I don’t live in Mexico, but if you do, then by all means rock some fresh fruit)
- 1 cup shredded coconut
- Half the jar of guava jam
- Zest of two lemons
- Juice of two lemons
Preheat oven to 350 degrees. Mix the oil, water, 3 eggs, shredded coconut, and cake mix. Spray pan well with nonstick spray. Coat the bottom of your 9″ pan with the glaze and the mango slices. Pour cake batter over the glaze, kind of like one would do for a pineapple upside down cake. Bake at 350 degrees for 25 minutes and let cool for at least 15 minutes. Flip cooled cake on to serving dish. (Aint nothing wrong with a couple of shakes of powdered suga for presentation purposes and well, um, yumminess!)
Happy Eating, XO.