1 box yellow butter cake mix (Duncan Hines preferred)
4 eggs
1 can mandarin orange slices - do not drain
1/2 c. oil

Bread up mandarin slices into pieces with a fork, retaining juice. Mix with cake mix. Add eggs, one at a time, and oil. Beat well with mixer and pour into greased and floured layer cake pans (3). Bake at 350 degrees for 25-35 minutes. Cool.

FILLING:

1 lg. can crushed pineapple (drained, but keep juice)
1 (6 oz.) pkg. frozen coconut
1 pkg. Jello instant vanilla pudding and pie filling (use dry)
1 lg. container Cool Whip
1 can mandarin oranges (drained); break up with fork

Mix all ingredients together except juices. Let set for a short time to see if you need to add some of the pineapple juice for spreading consistency. Spread between layers and outside of cooled cake. Place in freezer until thoroughly chilled. Keep chilled after cutting.