#3070 - Hawaiian Wedding Cake

(by Aunt Eileen [Knouse] Carter)

1 box Duncan Hines deluxe yellow cake mix (cake mix should have pudding in the mix)
1 - 11oz. can mandarin oranges (drained but save the juice)
3/4 cup canola oil
4 eggs
1/2 cup Baker's angelflake coconut
1/2 cup Dole crushed pineapple (drained)
Frosting: 1 - 8oz. Cool Whip (thawed); 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 1/4 cups milk; 1 cup Dole crushed pineapple (drained); 1 cup Baker's angelflake coconut

In a mixer add cake mix, canola oil and eggs--beat. Add the mandarin orange juice--beat. Add 1/2 cup coconut--beat. Remove bowl from mixer--add drained mandarin oranges and 1/2 cup drained crushed pineapple--stir. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add vanilla instant pudding powder and milk--beat until thickened. Add Cool Whip--beat. Remove bowl from mixer--add 1 cup drained crushed pineapple and 1 cup coconut--stir. Frost the cake.