This recipe makes a perfect dessert for someone who has a tropical sweet tooth. Citrus, pineapple and coconut are the star ingredients in this moist and fruity Mandarin Orange Cake.
Gooseberry Patch MARCH 2011
Combine cake mix, reserved juice, egg whites and oil. Blend with an electric mixer on medium speed for 2 minutes, until creamy. Fold in oranges; pour into a greased and floured 13"x9" baking pan.
Bake at 350 degrees for 25 to 35 minutes, until a toothpick in the center comes out clean. Place pan on a wire rack to cool completely.
Pour pineapple and its juice into a medium bowl; stir in pudding mix. Fold in whipped topping and 1/2 cup coconut. Mix well; chill while cake is cooling. Spread over top and sides; sprinkle with remaining coconut. Serve immediately or keep refrigerated.
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