1 large ripe mango, peeled and thinly sliced
1 1/2 c. flour
1 c. milk
1/2 c. buttermilk
3 tbsp. butter
2 1/4 tsp. Cointreau liqueur
1/4 c. Malibu coconut rum
2 1/2 tsp. baking soda
1 tsp. baking powder
3/4 c. pineapple juice
2 packages cream cheese
1 c. lime mixer
1 egg
1 pint whipped topping

Melt butter in microwave for 36 sec. Crack egg in a small bowl. Add buttermilk and cream cheese. Add milk. Mix until creamy.

Pour mixture into large bowl. Add flour, liqueur, rum, mixer, baking soda, baking powder, juice and whipped topping. Beat with electric hand mixer until mixture is a fluffy and creamy liquid consistency. Pour into greased Bundt pan.

Preheat oven to 350°F. When oven is at 350°F, put cake in oven.

Bake for 45-50 minutes or until a toothpick inserted in center of cake comes out clean. Remove cake from oven and cool on a wire rack for 10-15 minutes.

Frost cake with piping bag. Decorate top with thinly sliced mango and drizzle with icing, sprinkles, candles, etc. and anything else you think would work.

Cooks Tip: Flavor your icing my mixing with a few drops of rum or liqueur instead of water.

Submitted by: Zachary J. Wiiliams