pkg. white cake mix
3.4 oz. box instant vanilla pudding mix
3 oz. box orange gelatin
4 eggs
1 1/2 c. milk
1/2 c. vegetable oil

In a large bowl combine first six ingredients. Mix well and pour into three greased and floured 9 inch round baking pans.

Bake at 350°F for 25 to 30 minutes. Cool for 10 minutes before removing from pan. Let cool completely after you remove them.

Filling:

20 oz. drained crushed pineapple
2 c. sugar
10 oz. flaked coconut
8 oz. sour cream
8 oz. cool whip
toasted coconut

Combine pineapple, sugar, coconut and sour cream. Set aside one cup of this mixture. Place cake layers on a serving plate. Top with 1/3 pineapple mixture. Repeat layers. Fold cool whip in reserved cup of pineapple mixture. Spread on top and sides of cake. Sprinkle with toasted coconut. Refrigerate.