2/3 c. butter, softened
1 3/4 c. sugar
1/2 tsp. vanilla
3 eggs
2 1/2 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/2 c. chopped mandarin oranges, drained
1/2 c. crushed pineapple, drained
1/2 c. coconut, flaked or shredded

Preheat oven to 350 degrees. Grease and flour 2 (8 inch) round cake pans. Cream butter, sugar, and vanilla until light and fluffy. Beat in eggs 1 at a time. Combine flour, baking powder and salt in separate bowl; add dry ingredients. Fold oranges, pineapple, and coconut into batter. Pour into prepare pans and bake for 30 to 35 minutes at 350 degrees. Cool completely. Remove to rack before icing.

FILLING: 1/3 of icing recipe. Slice each of two layers in half, to make 4 layers. Mix together icing and crushed pineapple.

SPREAD: 1/3 of filling over top of each layer as cake is stacked. Top layer will be covered with icing.

ICING: 8 oz. cream cheese softened, 1/2 c. butter softened, 1 lb. box sugar (sifted), 2 tsp. vanilla, 1/4 c. toasted coconut mandarin orange halves, pineapple chunks (optional). Cream together cream cheese and butter. Add powdered sugar and vanilla and beat until smooth. Spread icing on top and side of cake. Garnish with toasted coconut, mandarin orange halves, pineapple chunks, if desired.