• 1 

  (18.25-ounce) box yellow cake mix

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• 4 large

  eggs

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• 1  (8.25-ounce) can

  crushed pineapple, undrained

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• 2/3 cup

  vegetable oil

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• 1/4 cup

  water

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• 1 

  recipe Orange Cream-Cheese Frosting (Recipe follows.)

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• 1 cup

  sweetened flaked coconut, toasted

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•  

  Garnish: mandarin oranges and pineapple chunks

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• 3/4 cup

  butter, softened

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• 4 (3-ounce) packages

  cream cheese, softened

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• 3/4 teaspoon

  vanilla extract

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• 1 1/2 tablespoons

  orange zest

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• 6 cups

  confectioner's sugar

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1.

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans; set aside.

2.

In a large mixing bowl, combine cake mix, eggs, pineapple with juice, oil, and water. Beat at low speed with an electric mixer for 30 seconds, or just until moistened; beat at medium speed for 2 minutes. Pour batter into cake pans.

3.

Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and let cool completely on wire racks.

4.

To assemble cake, spread frosting on one layer of cake and sprinkle with 1/2 cup toasted coconut. Place second layer on top of frosted layer and spread frosting on top and sides of cake.

5.

Garnish with mandarin oranges, pineapple chunks, and remaining toasted coconut; refrigerate.

Orange Cream-Cheese Frosting:

In a medium mixing bowl, beat butter, cream cheese, vanilla, and orange zest with an electric mixer at medium speed until blended. Gradually add sugar, mixing well.