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Submitted by: Nancy Likens from Wooster, OH
Originally shared on the web 03/10/2011

18-1/2 oz. pkg. white cake mix
11-oz. can mandarin oranges, drained and juice reserved
3 egg whites
1/2 c. oil
2 8-oz. cans crushed pineapple
3-1/2 oz. pkg. instant vanilla pudding mix
8-oz. container frozen whipped topping, thawed
1 c. sweetened flaked coconut, divided

Combine cake mix, reserved juice, egg whites and oil. Blend with an electric mixer on medium speed for 2 minutes, until creamy. Fold in oranges; pour into a greased and floured 13"x9" baking pan. Bake at 350 degrees for 25 to 35 minutes, until a toothpick in the center comes out clean. Place pan on a wire rack to cool completely. Pour pineapple and its juice into a medium bowl; stir in pudding mix. Fold in whipped topping and 1/2 cup coconut. Mix well; chill while cake is cooling. Spread over top and sides; sprinkle with remaining coconut. Serve immediately or keep refrigerated. Serves 12.