1 pkg. (18 oz.) yellow cake mix
5 1/4 c. Cool Whip non-dairy whipped topping, thawed
1 pkg. (3 oz.) cream cheese, softened
1 can (6 oz.) frozen concentrated orange juice, thawed

Prepare cake mix as directed on package, substituting 1 1/2 cups whipped topping for the oil or butter. Bake in 2 greased and floured 9 inch layer pans about 30 minutes. Cool in pans on racks 15 minutes, remove from pans and cool completely.

Beat cream cheese with electric mixer until smooth. Beat in concentrate. Gently stir in remaining whipped topping. Fill and frost cake. Garnish with orange sections and mint leaves, if desired, store leftover cake in refrigerator.

FROSTING:

1 pkg. (3 oz.) cream cheese, softened
1/2 c. confectioners' sugar
1/4 c. milk
3 1/2 c. Cool Whip non-dairy whipped topping, thawed
2 c. Bakers Angel Flake coconut

Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in whipped topping and coconut. Makes about 4 cups or enough to frost tops and sides of 2 (8 or 9 inch) cake layers or a 13 x 9 inch cake. Store frosted cake in refrigerator.