1 box Duncan Hines orange cake
1 small box vanilla instant
1 small box orange jello
1/2 c. oil
1 1/2 c. sweet milk
1 (8 oz.) container sour cream
1 medium crushed pineapple and
2 c. sugar
2 pkg. frozen coconut, thawed
Mix dry ingredients, alternate oil, eggs and milk. Beat
3 minutes. Bake in 4 or 5 (9-inch) pans at 350 degrees for 25 to 30
minutes. While cake is cooking beat filling ingredients with
mixer. As soon as cake is removed from oven stick holes in it
with a fork. Keep out 1 cup of the filling and as you stack
cake put filling on each layer. When all layers are stacked
take 1 large container of Cool Whip, add the 1 cup of filling
to it, and frost the outside of the cake. Cover with Saran
Wrap, or put in cake container and refrigerate for at least 48
hours before serving.
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