Hawaiian Honeymoon Cake

Ingredients

• 1 (18 1/4 ounce) box yellow cake mix with pudding

• 1 (11 ounce) can mandarin oranges, divided

• 1 (20 ounce) can pineapple chunks, divided
• 1 1/2 cups shredded sweetened coconut, divided
• 1/2 cup vegetable oil
• 4 eggs
• 2 cups Cool Whip, more if desired

• 1 (3 1/2 ounce) box instant pudding mix, cheesecake flavor
• 2 ounces cream cheese, softened
• 1 teaspoon unflavored gelatin

Directions

1. 1

   CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.

2. 2

   Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.

3. 3

   Place drained fruit in food processor bowl and pulse until the fruit is pulverized.

4. 4

   Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.

5. 5

   Pour cake batter into pan and bake as the mix directs or until it tests down with a toothpick (This took about 25-30 minutes with my mix, pan and oven).

6. 6

   Cool thoroughly.

7. 7

   FROSTING: Cream together cream cheese, pudding mix, gelatin, the remaining fruit, and 1/4 cup coconut until well mixed and somewhat smooth (it will still have some lumps due to the fruit and coconut).

8. 8

   Gently stir in Cool Whip until well-incorporated but do not overmix.

9. 9

   Spread frosting on cooled cake and sprinkle with remaining coconut.

10. 10

    Chill well before serving and store the cake in the refrigerator.