Float Away Layer Cake

• 2 teaspoons baking powder
• 1 (18.5-ounce) package butter-flavor cake mix
• 1 (4.5-ounce) package instant vanilla pudding
• 1/2 cup butter, softened
• 4 large eggs
• 1 cup water
• 3 cups sweetened flaked coconut
• 1 1/2 cups diced fresh pineapple
• 1 (24-ounce) jar mango slices, drained and diced
• 2 cups whipping cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

1. Lightly grease and flour 2 (9-inch) round cake pans.
2. Combine first 3 ingredients in a large mixing bowl. Beat on low speed with an electric mixer until blended; add butter, eggs, and water. Beat on low speed 30 seconds. Increase speed to medium, and beat 2 minutes. Pour batter into prepared pans.
3. Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
4. Place coconut on a jellyroll pan. Bake at 350u0b0 for 8 minutes or until golden, stirring every 3 minutes. Cool completely.
5. Remove cakes from pans; cool on wire racks. Slice each layer in half horizontally, creating 4 layers.
6. Blot moisture from pineapple and mango with paper towels. Gently toss fruit together in a medium bowl. Beat cream, sugar, and vanilla in a medium bowl until stiff peaks form. Spread 1/3 cup whipped cream, 1 cup fruit mixture, and 1/3 cup toasted coconut between layers. Frost cake with remaining whipped cream, and sprinkle with toasted coconut. Chill until ready to serve.

baking powder, butterflavor, vanilla pudding, butter, eggs, water, coconut, pineapple, mango, whipping cream, sugar, vanilla

Taken from www.myrecipes.com/recipe/float-away-layer-cake (may not work)