COCONUT CAKE - TROPICAL WITH MANGO SAUCE

By akselden

Ingredients

• 1 ripe mango, peeled and chopped
• 2 tsp. fresh lime juice
• 1 box (18.25 oz.) yellow cake mix
• 1 can (11 oz.) mandarin oranges
• 1 stick unsalted butter, melted
• 1/4 C. vegetable oil
• 4 eggs
• 1 can (8 oz.) crushed pineapple, drained, juice reserved
• 2 C. heavy cream
• 1 pkg. unflavored gelatin
• 1 C. sweetened shredded coconut

Preparation

Step 1

1. Puree mango and lime juice in blender until smooth. Set aside.

2. Heat oven to 350°F. Grease and flour two 9" round cake pans.

3. In large bowl beat cake mix, oranges, butter, oil and eggs; pour into prepared pans. Bake 27-32 minutes, or until wooden pick inserted in center comes out clean.

4. Remove cakes from pans and cool on wire rack. While warm, poke holes in top with wooden skewer; brush with pineapple juice.

5. In medium bowl whip cream; stir in gelatin and pineapple. Place one cake layer on platter; spread with cream mixture. Top with second layer; frost sides and top. Cover all with coconut. Refrigerate at least 1 hour before serving. Serve with mango sauce.