This Tropical Mango Almond Cake with hints of coconut and lime will be a hit for summer!
Preheat oven to 350 degrees. Spray a 9-inch cake pan with nonstick cooking spray.
In the bowl of a stand mixer fitted with paddle attachment, cream together butter and sugar on medium speed, until fluffy, about 3 minutes. Add lime zest, vanilla and almond extracts and eggs, one at a time, mixing just until combined after each addition.
In a medium bowl, whisk together flour, coconut and salt. Turn mixer on low speed and slowly add the flour mixture to the butter mixture, alternating with milk, beginning with flour and ending with flour mixture, beating just until combined.
Spoon batter into prepared pan. Top with mango slices in a circular pattern, as pictured. Sprinkle with almonds. Bake until lightly browned and until a tester inserted in center of cake comes out clean, about 45 minutes. Transfer to wire rack and let cool for 20-30 minutes. Serve with freshly whipped cream, if desired.