Hawaiian Honeymoon Cake Recipe

Directions:

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.