- 16
- 65 mins
- 95 mins
Ingredients
- Ingredients
- 1 1
- duncan hines orange supreme cake mix
- 1 1
- c
- milk, cold
- 1/2 1/2
- c
- orange juice, fresh
- 1/2 1/2
- c
- vegetable oil
- 1 1
- bx
- orange jello, small
- 1 1
- bx
- french vanilla instant pudding
- 4 4
- lg
- eggs
- FROSTING
- 1 1
- md
- coolwhip
- 1 1
- lg
- can of crushed pineapple, well drained
- 1 1
- c
- sour cream
- 2 2
- pkg
- frozen coconuts
- 1 1/2 1 1/2
- c
- sugar
- 1/2 1/2
- c
- chopped pecans, finely chopped
Preparation
Step 1
Directions
1
Open Pineapple and let it drain completely..Mash it with a spoon in the collander so that no juice is visible.. If you don't do this, your frosting is going to be runny
2
Prepare three 8 or 9 inch cake pans, by rubbing them with shortening and sprinkling with flour to cover each pan. Preset oven to 350 degrees.
3
In a large mixing bowl, put in the cake mix. Don't follow the cake recipe on the box, Instead, add the milk,oil,orange juice, pudding, jello, and 4 large eggs, one at a time, beating well after each.
4
Divide among the 3 prepared cake pans and bake for 30 minutes at 350 degrees. If you use dark cake pans, bake at 325 degrees.
5
Cool on baking racks until completely cooled.
6
In a medium mixing bowl, add the frozen coconut, the large can of drained pineapple, sugar, cup of sour cream and one cup of coolwhip. Mix well by hand.
7
Spread between layers. Sprinkle the bottom and second layer with the chopped nuts. Next, add another cup or cup and a half of coolwhip to the frosting mixture. Frost the top and sides with the remaining frosting. Keep Refrigerated
8
Enjoy. This is a beautiful and delicious cake. The icing goes on really well.