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1 white or orange cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 (3 ounce) package orange gelatin
4 eggs
cups milk
½ cup oil
1 (20 ounce) can crushed pineapple, drained
2 cups sugar
1 (10 ounce) package flaked coconut
1 cup sour cream
1 (8 ounce) Cool Whip
Toasted coconut, optional
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Nutrition Facts

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CAKE: Preheat oven to 350 degrees. Combine cake ingredients. Beat 30 seconds on low speed or until moistened. Beat an additional 2 minutes on medium speed. Pour batter into 3 greased and floured layer cake pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to cool completely. FROSTING: Combine pineapple, sugar, coconut, and sour cream. Remove 1 cup to another bowl; set aside. Place one layer on a plate; top with a third of the remaining pineapple mixture. Repeat layers twice. Fold Whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut. Refrigerate.

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