Hawaiian Sunset Cake

• 1 package white or orange cake mix (regular size)
• 1-1/2 cups milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 package (3 ounces) orange gelatin
• 4 large eggs
• 1/2 cup canola oil
• 1 can (20 ounces) crushed pineapple, drained
• 2 cups sugar
• 3-1/2 cups sweetened shredded coconut (about 10 ounces)
• 1 cup sour cream
• 1 carton (8 ounces) frozen whipped topping, thawed
• Additional coconut, toasted, optional

1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice.
4. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

white, milk, orange gelatin, eggs, canola oil, pineapple, sugar, coconut, sour cream, frozen whipped topping, coconut

Taken from www.tasteofhome.com/recipes/hawaiian-sunset-cake/ (may not work)