A delicious moist refrigerated cake made with mandarin oranges topped with the creamiest pineapple and coconut frosting.
1 yellow cake mix
1 cup orange juice
3 large eggs
2/3 cup coconut oil, melted
1 3.4-ounce box vanilla instant pudding
2 11-ounce cans mandarin orange, drained
1 1/2 cups heavy whipping cream
1 3.4-ounce box vanilla instant pudding mix
1 3.4-ounce box coconut cream instant pudding
2 cups milk
1 20-ounce can crushed pineapple, drained
1/2 cup unsweetened coconut flakes
1/4 teaspoon coconut extract
Preheat oven to 350 degrees.
Prepare baking pans with oil and flour.
Pour cake mix into a large mixing bowl then add orange juice, eggs, oil, vanilla pudding and beat for 2 minutes on medium speed with a mixer.
Stir in by hand 1 1/2 can of oranges reserving the other half for garnishing.
Pour batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 10 minutes then remove from pans and cool on racks or if serving from pan let it cool in the pan before frosting.
Beat cream until peaks form in a medium bowl.
Beat the instant puddings and milk for 2 minutes in a large bowl.
Stir in the pineapple, coconut, and coconut extract.
Fold in the cream until well incorporated.
Frost cooled cake.
Garnish with the rest of the orange segments.
The cake keeps up to 5 days in the refrigerator.
Keywords: mandarin orange cake