1 pkg. yellow cake mix
1/2 c. Crisco oil
4 eggs
1 can mandarin oranges, undrained

FROSTING:

1 can crushed pineapple
1 pkg. vanilla instant pudding
1 (8 oz.) Cool Whip
1 c. coconut

Beat together cake mix, oil, and eggs until well blended. Add oranges with liquid and beat for two minutes. Pour into two 9 inch cake pans and bake for 25 to 30 minutes at 350 degrees.

FROSTING: Mix pineapple with liquid and instant pudding until thick. Fold in whipped topping and coconut. Spread on cake.