1 (18 1/2 oz.) lemon cake mix
1 (8 oz.) coconut (toasted golden)
1 (3 3/4 oz.) box instant lemon pudding
4 lg. eggs
1/2 c. canned coconut cream
1/2 c. fresh lemon juice
1/4 c. oil
1/4 c. orange juice

Combine all except coconut in large mixer bowl and beat 3 minutes. Stir in coconut. Bake in greased and floured tube pan at 350 degrees for 50 to 60 minutes. Cool 10 minutes. Then remove from pan, cool on rack. Dust with powdered sugar.