Pineapple Coconut Frosting!
1 package yellow cake mix
11 oz can mandarin oranges, undrained
1 stick butter, melted
1/4 cup vegetable oil
4 large eggs
1 can crushed pineapple (juice used for cake and pineapple used for frosting)
12 oz whipped topping, thawed
1 box instant French vanilla or pistachio pudding
1-1/2 cups shredded coconut
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In a mixing bowl, combine cake mix, mandarin oranges, melted butter, oil, eggs, coconut, and pudding mix. Beat until well combined.
Fill prepared pans with batter and bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove cakes from oven and allow to cool on a wire rack for 10 minutes.
Use a fork to poke small holes on top of the cakes. Drizzle pineapple juice over the cakes and fill all of the holes.
In a mixing bowl, combine whipped topping, crushed pineapple, and shredded coconut. Spread frosting evenly over the cakes.
Serve and enjoy!