Enjoy this recipe from 101 Homestyle Favorites.
Submitted by: Nancy Likens from Wooster, OH
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.