-
1
Cream shortening. Gradually add sugar, beating well at medium speed with an electric mixer.
-
2
Combine four, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour. Mix after each addition. Stir in vanilla.
-
3
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.
-
4
Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350F for 25-30 minutes or until a wooden pick inserted in the center comes out clean.
-
5
While cakes are still in pans and hot, poke several holes in it with a fork or wooden skewer. Pour sweetened coconut milk over the cakes and let them sit until cool.
-
6
While cake is cooling, combine pudding mix with about 3 tablespoons of the reserved pineapple juice. Mix until dissolved. Combine with crushed pineapple and mandarin oranges. Fold in Cool Whip and set aside.
-
7
Once cakes are cooled, place a cake plate over the top of one cake pan and turn out onto the plate. Use 1/4 of frosting to cover only the top of the cake.
-
8
Turn the other cake onto the top of the frosted cake. Try and get them as even as possible. Place all the frosting on the top of the cake.
-
9
Using a cake spreader and a Lazy Susan, in a circular motion, spread frosting out and down to cover the tops and sides. Once frosted, pat toasted coconut onto the sides of the cake. Refrigerate for at least an hour before serving.
