Tropical Coconut Cake with Mango Sauce

InStyle

Makes 10-12 servings

    1 ripe mango peel, chop                                        
    2 tablespoons lime juice                                       
    1 pound yellow (lemon) cake mix                                
    11 ounces mandarin oranges                                     
    1 stick unsalted butter melt                                   
    1/4 cup vegetable oil                                          
    4 eggs                                                         
    8 ounces crushed pineapple drain & reserve juice               
    2 cups heavy cream                                             
    1 package unflavored gelatin                                   
    1 cup sweet flaked 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 pans.

Bake 27-32 min., or until wooden pick inserted in center 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.

MY NOTE: If you make as cupcakes, do not overfill!  I wonder if a tsp. of vanilla would help the flavor of whipped cream.

MXF