Categories: Dessert
Ingredients
- 1 yellow cake mix
- 1 cup orange juice
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp orange zest
- 1 (15 oz) can mandarin oranges, divided
- 1 (5 oz) large instant vanilla pudding mix (not prepared)
- 2 cup flaked, sweetened coconut, divided
- 1 (8 oz) frozen whipped topping thawed
Directions
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Preheat oven to 350 degrees.
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Spay 2 9 inch cake pans with nonstick baking spray.
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In a large bowl, combine the cake mix, the orange juice, vegetable oil, eggs, and orange zest.
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Beat on low speed until combined. Pour the batter into the prepared pan.
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Bake cakes according to times on package directions.
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In a mixing bowl crush the mandarin oranges with their juices.
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Stir in the instant pudding mix and 1 cup of coconut flakes. Fold in the whipped topping. Mix well.
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Frost the cake.
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Sprinkle with remaining coconut flakes and garnish with 5-6 of the mandarin orange slices.
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Refrigerate for at least a couple of hours or overnight.