Cook time: 30 Min Prep time: 1 Hr 5 Min Serves: 16
Ingredients
1 duncan hines orange supreme cake mix
1 c milk, cold
1/2 c orange juice, fresh
1/2 c vegetable oil
1 box orange jello, small
1 box french vanilla instant pudding
4 large eggs
FROSTING
1 medium coolwhip
1 large can of crushed pineapple, well drained
1 c sour cream
2 pkg frozen coconuts
1 1/2 c sugar
1/2 c chopped pecans, finely chopped
Directions
- Open Pineapple and let it drain completely..Mash it with a spoon in the collander so that no juice is visible.. If you don’t do this, your frosting is going to be runny
- Prepare three 8 or 9 inch cake pans, by rubbing them with shortening and sprinkling with flour to cover each pan. Preset oven to 350 degrees.
- In a large mixing bowl, put in the cake mix. Don’t follow the cake recipe on the box, Instead, add the milk,oil,orange juice, pudding, jello, and 4 large eggs, one at a time, beating well after each.
- Divide among the 3 prepared cake pans and bake for 30 minutes at 350 degrees. If you use dark cake pans, bake at 325 degrees.
- Cool on baking racks until completely cooled.
- In a medium mixing bowl, add the frozen coconut, the large can of drained pineapple, sugar, cup of sour cream and one cup of coolwhip. Mix well by hand.
- Spread between layers. Sprinkle the bottom and second layer with the chopped nuts. Next, add another cup or cup and a half of coolwhip to the frosting mixture. Frost the top and sides with the remaining frosting. Keep Refrigerated
- Enjoy. This is a beautiful and delicious cake. The icing goes on really well.
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CAKES