Tropical Coconut Cake with Mango Sauce

1 ripe mango, peeled and chopped
2 t fresh lime juice
1 box yellow cake mix
1 can (11 oz.) mandarin oranges
8 T unsalted butter, melted
1/4 C vegetable oil
4 eggs
1 can crushed pineapple, drained, juice reserved
2 C heavy cream
1 pkg. unflavored gelatin
1 C sweetened shredded coconut
  • Puree mango and lime juice in blender until smooth. Set aside.
  • Heat oven to 350 F
  • Grease and flour two 9" round cake pans
  • In large bowl beat cake mix, oranges, butter, oil and eggs; pour into prepared cake pans.
  • Bake 27-32 minutes or until wooden pick inserted in centre comes out clean
  • Remove cakes from pans and cool on wire rack.
  • While warm, poke holes in top with wooden skewer, brush with pineapple juice
  • 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 eating.
  • Serve with mango sauce.

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