1 pkg. instant vanilla pudding
2 c. milk
1 Duncan Hines yellow butter cake mix
1 can mandarin oranges
1 stick butter
1 lg. can crushed pineapple, well drained
2 c. coconut
1 lg. carton Cool Whip

Prepare instant vanilla to package directions and set aside in refrigerator. Bake cake according to direction on the box. Except delete liquid and add 1 can of mandarin oranges with liquid and bake in a 9 x 13 inch pan. After baking, cool cake.

Spread cooled cake with drained pineapple, then sprinkle with 1 cup coconut. Add 1/3 of Cool Whip to the vanilla pudding mix. Spread pudding mix on top of coconut, on top of the pudding mix, spread the remaining Cool Whip. Sprinkle with remaining coconut. May be prepared the day before.