Orange Coconut Cake

Ingredients:

– 1 (15.25 oz) yellow cake mix

– 1 cup orange juice

– ½ cup vegetable oil

– 3 eggs

– 1 teaspoon 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

Instructions:

– Preheat oven to 350 degrees.

– Spray two 9 inch cake pans with nonstick baking spray.

– In a large bowl, combine the cake mix, the orange juice, vegetable oil, eggs, and orange zest.

– Beat on low speed until combined. Pour the batter into the prepared pan.

– Bake cakes according to times on package directions. After cooked through, remove from oven and let cool.

– In a mixing bowl, crush the mandarin oranges with their juices.

– Stir in the instant pudding mix and 1 cup of coconut flakes. Fold in the whipped topping. Mix well.

– Take one of the cakes and place on the cake plate. Add a layer of frosting, and place the remaining cake on top. Frost the top and sides of the cake.

– Sprinkle with remaining coconut flakes and garnish with 5-6 of the mandarin orange slices.

– Refrigerate for at least a couple of hours, or overnight.