1 sm. pkg. instant vanilla pudding
1 box yellow cake mix
1 sm. can mandarin orange slices
1 med. container Cool Whip or other topping
1 med. can crushed pineapple
1/2 c. shredded Baker's coconut (optional)

Prepare cake as box directions, but use orange and pineapple juices from cans instead of water. Put drained oranges in mix and mix with mixer. Bake in sheet or layer pans (your choice). Set aside.

Place drained pineapple, coconut, pudding and Cool Whip (after thawing) in large bowl. Mix together with mixer until blended. DO NOT ADD liquid to pudding mix. When cake is cooled, frost as usual with pineapple-whipped topping mix. Refrigerate cake for 1 or 2 hours before serving to let frosting set.