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.