Hawaiian Honeymoon Cake

• 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

1. CAKE: Preheat oven to 350F; grease and flour a 9" x 13" baking pan.
2. Drain the pineapple and mandarin oranges, reserving 1 cup of mandarin orange juice.
3. Place drained fruit in food processor bowl and pulse until the fruit is pulverized.
4. Mix cake mix, reserved orange juice, eggs, oil, 1 cup of coconut, and half of the fruit until well blended.
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. Cool thoroughly.
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. Gently stir in Cool Whip until well-incorporated but do not overmix.
9. Spread frosting on cooled cake and sprinkle with remaining coconut.
10. Chill well before serving and store the cake in the refrigerator.

yellow cake, mandarin oranges, pineapple, coconut, vegetable oil, eggs, cheesecake flavor, cream cheese, unflavored gelatin

Taken from www.food.com/recipe/hawaiian-honeymoon-cake-97220 (may not work)