Prep: 10 minutes; Stand: 20 minutes. Start with a store-bought angel food cake, or go to for a homemade cake recipe.


Credit: Yunhee Kim

Recipe Summary test

Makes 12 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Spread the coconut on a baking sheet; toast about 5–7 minutes or until golden. Set aside.

  • Combine powdered sugar, 1 tablespoon water, lime juice, 1/4 teaspoon lime zest, and a dash of salt in a small bowl. Let stand 10 minutes. Pour glaze over cake, sprinkle with the toasted coconut, and let stand 10 minutes or until glaze is set. Stir together mango, granulated sugar, and remaining 1/4 teaspoon lime zest in a large bowl.

  • Use a serrated knife to cut the cake into wedges. Arrange on dessert plates with the mango slices on the side.

Nutrition Facts

172 calories; fat 1g; saturated fat 0.5g; protein 2g; carbohydrates 41g; fiber 2g; sodium 214mg; calcium 47mg.