Recipe by turtlebug
My aunt has made this cake for years. It is now one of our favorites. Sometimes I make it in one 9 by 13 pan - baking about 32 minutes in oven.
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (3 1/2 ounce) package instant pistachio pudding mix
- 1 cup grated unsweetened coconut
- 1 (8 ounce) can crushed pineapple with juice, drained (use drained pineapple in frosting and juice in cake)
- 1 (18 1/4 ounce) package yellow cake mix
- 1 (11 ounce) can mandarin oranges, undrained
- 8 tablespoons butter, melted
- 1⁄4 cup vegetable oil
- 4 large eggs
Directions See How It's Made
- Place a rack in center of oven and preheat to 350F.
- Generously grease two 9-inch round cake pans.
- Dust with powdered cake mix.
- Shake excess into mixing bowl.
- Set the pans aside.
- Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.
- Scrape down sides of bowl.
- Beat at medium speed 2 to 3 minutes longer.
- Divide the batter between the two pans and place pans in oven side by side.
- Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.
- Remove racks from oven and cool on wire rack for 10 minutes.
- Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.
- While they are still warm, poke hole in the top of each layer with a wooden skewer.
- Pour the pineapple juice over the layers so that the cake soaks up all the juice.
- Let the layers cool for 30 minutes.
- Meanwhile, prepare the frosting.
- Put all frosting ingredients in a large mixing bowl.
- Stir until well combined and pudding is dissolved.
- Place one cake layer, right side up, onto a serving platter.
- Spread the top with frosting.
- Place second layer, right side up, on top of the first.
- Frost the top and sides of the cake.
- Store this cake, lightly covered in wax paper, in refrigerator, up to one week.