Five Star Coconut Cake

1 box yellow cake mix
1 can (small) mandarin oranges
1 can (15-ounce) unsweetened pineapple chunks (drain and reserve juice), chop pineapple fine
1 can cream of coconut (found in mixed drink section of grocery store)
1 box (small) instant vanilla pudding mix
1 package (small) frozen fresh coconut and add to this ½ can flake coconut
1 small (12-ounce) tub of Cool Whip

Mix cake mix according to package directions and add mandarin oranges. Bake at 350 degrees for 30–35 minutes. Remove from oven and punch holes in cake with a fork. Mix juice of pineapple with cream of coconut and pour over cake. Cool completely. Mix pudding according to package directions and add pineapple. Spread over cake. Spread Cool Whip over pudding. Sprinkle with coconut. Refrigerate overnight.