Ingredients:
1 (18 1/4 ounce) boxes yellow cake mix with pudding
1 (11 ounce) cans mandarin oranges, divided
1 (20 ounce) cans pineapple chunks, divided
1 1/2 cups shredded sweetened coconut, divided
1/2 cup vegetable oil
4 eggs
2 cups Cool Whip, more if desired
1 (3 1/2 ounce) boxes instant pudding mix, cheesecake flavor
2 ounces cream cheese, softened
1 teaspoon unflavored gelatin
Directions:
CAKE: Preheat oven to 350F; grease and flour a 9″ x 13″ baking pan.
Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).
Cool thoroughly.
FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).
Gently stir in Cool Whip until well-incorporated but do not overmix.
Spread frosting on cooled cake and sprinkle with remaining coconut.
Chill well before serving and store the cake in the refrigerator.
Servings: 15
Time preparation: 15 min.
Time total: 40 min.