Cake:

1 (2 layer) box yellow cake mix
1 c. vegetable oil
4 eggs
1 (11 oz.) can mandarin oranges (undrained)

Frosting:

1 (20 oz.) can crushed pineapple (undrained)
1 (3 3/4 oz.) pkg. instant vanilla pudding mix
1 (12 oz.) carton thawed Cool Whip
1 c. flaked coconut

Use 2 (9-inch) cake pans.

Preheat oven to 350°F. Beat together cake mix, oil and eggs until mixture is well blended. Add mandarin oranges with juice; beat 2 minutes longer. Spoon batter into prepared pan.

Bake 25 to 30 minutes or until toothpick comes out clean. Remove from pans and cool on wire rack.

Meanwhile, make frosting by mixing together the pineapple with juice and instant pudding until thick. Fold in the Cool Whip and coconut. When cake is cool, frost top and sides of cake. Garnish with additional oranges. Keep cake refrigerated.