This delightful cake combines the tropical flavors of coconut and pineapple, creating a moist and flavorful dessert perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a mixing bowl, combine the cake mix, eggs, and mandarin oranges until smooth.
Mix the batter until there are no lumps for a smooth texture.
Divide the batter evenly among three greased and floured round cake pans.
Tap the pans gently on the counter to release any air bubbles.
Bake the cakes in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Allow the cakes to cool completely before frosting.
Place the cakes on a wire rack to cool evenly.
In a bowl, mix the pudding mix and crushed pineapple until combined, then fold in the whipped topping.
Chill the frosting for a few minutes to make it easier to spread.
Frost the cooled cakes, stacking them to create layers, and sprinkle shredded coconut on top.
Use a spatula to create smooth and even layers of frosting.
Refrigerate the cake until ready to serve.
Chilling helps the frosting set and enhances the flavor.
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