Frosting:
1 (15 oz.) can mandarin oranges, do not drain, crushed
Note: If you are using mandarin oranges for garnish, be sure to set a few aside
1 (5 oz.) large instant vanilla pudding mix (not prepared)
1 cup flaked, sweetened coconut
1 (8 oz.) frozen whipped topping, thawed
Instructions:
1. Preheat oven to 350-f degrees. Line two 9″ cake pans with parchment paper and then spray with nonstick baking spray.
2. Prepare the cake mix according to the package directions. After the cake has been mixed well, stir in 1 cup of coconut. Bake according to cake mix instructions for two 9″ cake pans. After cooked through, remove from oven and let cool.
3. Prepare frosting: In a large mixing bowl, crush the mandarin oranges with their juices with an electric mixer. Mix in the instant pudding mix and coconut and mix well. Fold in the whipped topping until combined.
4. When the cakes are cool enough to handle, remove them from the pans and set on a flat surface. Using a cake leveler, cut the tops off both of the cakes to get a flat surface. Take one of the cakes and place the cut side down on the cake plate. Add a layer of frosting. Place the 2nd layer cut side down on top of the frosting layer. (This will give you a perfectly flat surface on the top of the cake for great looking frosting). Frost the top and sides of the cake. Garnish with a few mandarin oranges if desired.
5. Let chill in the fridge for several hours before serving.
Coconut Orange Cake
