Ingredients
For The Cake
1 orange cake mix (I used the Pillsbury Moist Supreme Cream Creamsicle cake mix)
1 cup coconut, peeled and sweetened
Tools: Cake leveler for beautiful layers of cakes
For The Frost
1 (15 ounce) of mandarin oranges, not dry, ground
Note: If you are using mandarin oranges for garnishing, be sure to set a few aside
1 (5 ounce) instant vanilla pudding mix (not ready-made)
1 cup coconut, peeled and sweetened
1 (8 ounce) whipped cream, frozen, and thawed
How To Make Orange Coconut Cake
1. Preheated oven 350 degrees F. Line two 9-size pans with parchment paper, then spray with nonstick baking spray.
2. Prepare cake batter according to package instructions. After the cake mixes well, add 1 cup of coconut. Bake according to cake mix instructions in two trays size 9. Next cooking, removing from oven also permit cooled .
3. Make the icing: In a large mixing bowl, crush the mandarin oranges and their juices with an electric mixer. Mix the instant pudding mixture and the coconut and mix well. Fold the whipped topping until blended.
4. When the cakes have cooled enough to handle, take them out of the pans and place them on a flat surface. Using the cake leveler, trim the top of the two cookies to get a flat surface. Take one of the muffins and place the sliced side down on the cake plate. Add a layer of garnish. Lay the second cut layer down on top of the garnish layer. Freeze the top and sides of the cake. Garnish with a little tangerine if desired.
5. Let it cool in the refrigerator for several hours before serving.
