One of my dearest friends, Stephanie, sent me the most beautiful apron for my birthday last week. (Along with a pad of Mad Libs– she knows me so well!) The card said that she hoped the gift would inspire a yummy dessert for Whipped. I wrapped that hot pink sash around my waist and wanted to bake all weekend long!
I have saved this recipe for ages but had never made it. Ripped out from a 2004 In Style magazine, the cake was a suggested dessert for an Indonesian themed birthday party. It was the perfect summer cake – light and airy with exotic fruit flavors.
Purists beware!!! There is a yellow cake mix in this recipe. But, it looks so fancy and tastes so good, your guests will never know. (Unless you are like me and blurt it out the minute someone compliments you on the cake.)
Tropical Coconut Cake with Mango Sauce
1 ripe mango, peeled and chopped
2 tsps fresh lime juice
1 box (18.25) yellow cake mix
1 can (11oz) mandarin oranges
1 stick (8Tbs) unsalted butter, melted
1/4 cup vegetable oil
1 can (8oz) crushed pineapple, drained, juice reserved
2 cups heavy cream
1 pkg. unflavored gelatin
1 cup sweetened, shredded coconut
Puree mango and lime juice in blender until smooth. Set aside. Heat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
In large bowl, beat cake mix, oranges and their juice, butter, oil and eggs. Pour into prepared pans. Bake 27-32 minutes or until woden pick inserted in center comes out clean.
Remove cakes from pans and cool on wire rack. While warm, poke holes in top and brush cakes with pineapple juice.
In medium bowl, whip cream. Stir in gelatin and pineapple. Place one cake on platter. Spread with cream mixture. Top with second layer and frost sides and top. Cover all with coconut. Refrigerate at least 1 hour before eating. Serve wtih mango sauce drizzled on the plate.