Tropical Coconut Cake

• 1 (18 ounce) white cake mix
• 13 cup vegetable oil
• 2 eggs
• 1 13 cups water
• 1 (15 ounce) tropical fruit salad (Dole's)
• 1 (8 ounce) Cool Whip, extra creamy
• 1 (6 ounce) fresh frozen coconut
• 8 maraschino cherries

1. Beat cake mix, oil, eggs and water.
2. Pour into 2 greased and floured 8 inch cake pans, following directions on box.
3. Let cool.
4. Trim off any brown edges of cake to enhance appearance and taste.
5. Chop tropical fruit into small pieces, reserving juice.
6. Using a fork, stick into cake layers several times and pour fruit juice over layers.
7. Sprinkle one layer with one-half of fruit.
8. Spread one-half of cool whip and sprinkle with one half of coconut.
9. Repeat for second layer, ending with coconut on top.
10. Chop cheeries in halves, blotting dry.
11. Decorate top.
12. (Best made a day ahead for juice to moisten cake.
13. ).

white cake, vegetable oil, eggs, water, salad, frozen coconut, maraschino cherries

Taken from www.food.com/recipe/tropical-coconut-cake-270764 (may not work)