4 eggs
1 (11 oz.) can mandarin oranges, undrained
1 c. cooking oil
1 (17 or 18 oz.) pkgs. yellow cake mix (without pudding)
1 (17 oz.) can crushed pineapple, undrained
1 (8 oz.) pkg. flaked coconut
1 (6 oz.) pkg. instant vanilla pudding
1 (12 oz.) container non-dairy whipped topping, thawed

In large bowl mix together eggs, oranges, (reserve some for garnish), oil and cake mix. Bake in four 9 inch greased and floured cake pans (the layers will be quite thin) in 350 degree oven for 15 minutes or until toothpick inserted in the center comes out clean. Cool thoroughly.

For frosting combine pineapple, coconut and pudding mix. Fold in topping. Frost generously between layers or on top only of cake. Garnish with orange slices. Refrigerate. Serves 12-15.