Ingredients
The following ingredients have 13 Servings
- 1 package(s) white or orange cake mix
- 1 1/2 cup(s) milk
- 1 package(s) (3.4 oz) instant vanilla pudding mix
- 1 package(s) (3 oz) orange gelatin
- 4 - eggs
- 1/2 cup(s) oil (vegetable or canola)
- FILLING
- 2 cup(s) sugar
- 10 ounce(s) flaked coconut
- 1 cup(s) sour cream
- 20 ounce(s) crushed pineapple, drained
- 8 ounce(s) cool whip, thawed
Instruction
- Combine first 6 ingredients. Mix well.
- Pour into 3 greased and floured 9 inch pans.
- Bake at 350 degrees for 25 to 30 minutes, until toothpick inserted in the middle of cake comes out clean.
- Cool 10 minutes in pans before removing to wire racks to cool completely.
- Combine sugar, coconut, sour cream and pineapple in a large bowl and mix well until sugar completely dissolves. Reserve 1 cup of this mixture and set it aside.
- Place 1 layer of cake on your serving dish and top with 1/3 of pineapple mixture. Repeat with remaining layers topping each with 1/3 of pineapple mixture.
- Fold reserved portion of pineapple mixture into thawed Cool Whip. Use this to frost top and sides of the cake. Keep finished cake refrigerated.
