Looking for a tropical dessert to satisfy your sweet tooth? Try this Tangerine Cake with Pineapple Coconut Frosting!
Ingredients:
1 package yellow cake mix
11 ounce can tangerines, undrained
1 stick butter, melted
1/4 cup vegetable oil
4 large eggs
1 can crushed pineapple (juice for cakes and pineapple for frosting). )
12 ounces whipped cream, thawed
1 box French vanilla or pistachio instant pudding
1 1/2 cups shredded coconut
Instructions:
Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
In a bowl, combine cake mix, mandarin oranges, melted butter, oil, eggs, coconut and pudding mix.Beat until well mixed.
Fill the prepared pans with the batter and bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cakes from the oven and let them cool on a rack for 10 minutes.
Poke small holes in the cakes with a fork. Drizzle pineapple juice over the cakes and fill all the holes.In a bowl, mix the whipped topping, mashed pineapple and desiccated coconut. Spread the frosting evenly over the cake.
Serve and enjoy!
