Ingredients
1 package white or orange cake mix (regular size)1-1/2 cups milk1 package (3.4 ounces) instant vanilla pudding mix1 package (3 ounces) orange gelatin4 large egg, room temperature1/2 cup canola oilFILLING:1 can (20 ounces) crushed pineapple, well drained2 cups sugar3-1/2 cups sweetened shredded coconut (about 10 ounces) 1 cup sour cream1 carton (8 ounces) frozen whipped topping, thawedOptional: Additional toasted coconut, fresh pineapple, orange slices and fresh mint leaves
Preparation
Preheat oven to 350°. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour into 3 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place 1 cake on a serving plate; top with half of the remaining pineapple mixture. Repeat layers once; top with remaining cake.
Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. If desired, top with additional coconut, sliced pineapple, orange slices and mint. Refrigerate until serving.
