Southern Coconut Mandarin Orange Cake (Sunshine Cake)

Ingredients

• 1 box Orange cake mix (Orange Supreme cake mix is used in the video; the transcript identifies a 15.25 oz box.)
• 1 package French vanilla instant pudding mix (The description says 3.4 oz; the transcript refers to one box.)
• 1 cup Cooking oil (Vegetable or canola oil, as stated in the transcript.)
• 4 Eggs (Large.)
• 1 tsp Orange extract
• 1 can Mandarin oranges (Drained; the can size is not specified.)
• Shortening (A little, for greasing the cake pans.)
• Flour (A little, for greasing the cake pans.)
• 8 oz Whipped topping (Cool Whip, one container.)
• 1 can Crushed pineapple (Drain and reserve the juice; can size is not specified.)
• 1 package Coconut instant pudding mix (Package size not specified.)
• 2 cups Toasted coconut (For topping; the description specifies toasted coconut.)
• Orange zest (A little, for garnish; zest a fresh orange.)

Steps

1. 1

   Preheat the oven to 325°F (163°C).

2. 2

   Crack the eggs into a mixing bowl and mix them together.

3. 3

   Add the orange cake mix and French vanilla pudding mix to the eggs.

4. 4

   Pour in the cooking oil and add the can of mandarin oranges.

5. 5

   Mix the ingredients together, then add the orange extract. Scrape down the bowl and mix until combined.

6. 6

   Grease two 9-inch cake pans with a little shortening and flour.

7. 7

   Divide the batter between the prepared pans and tap the pans, as shown in the video.

8. 8

   Bake at 325°F (163°C), checking at about 15 minutes; the description gives a baking range of 15–20 minutes.

9. 9

   Remove the cakes from the oven and let them sit on a cooling rack. Turn them out onto the rack and let them cool completely before frosting.

10. 10

    Drain the crushed pineapple, reserving its juice. Mash the pineapple with a spoon.

11. 11

    Add the drained pineapple, whipped topping, and coconut instant pudding mix to a bowl.

12. 12

    Mix the frosting ingredients together until combined. The creator uses a hand mixer because the whipped topping is partly frozen.

13. 13

    Refrigerate the frosting to keep it cold while the cakes cool.

14. 14

    Place one completely cooled cake layer on a serving plate and spread frosting over it evenly.

15. 15

    Set the second cake layer on top, making sure it is even. Cover the top and sides with the remaining frosting, adding extra where cake shows through.

16. 16

    Press the toasted coconut onto the top and sides of the frosted cake.

17. 17

    Zest a little fresh orange over the cake, then slice and serve.

Notes

Keep the cake refrigerated. The description does not specify can sizes, the coconut pudding package size, or a baking endpoint; the video advises checking around 15 minutes within the stated 15–20 minute range. Frost only after the cake layers are completely cool.

Nutrition per serving

• dessert
• cake
• baked
• layer cake
• Southern
• holiday
• coconut
• mandarin orange