• Preheat oven to 350° and spray two 8-inch cake pans. Also, set aside a few mandarin segments for decorating. (Optional.)

Cake:

• In large bowl, mix the remaining mandarin oranges with the juice, oil, and cake mix. Scrape sides as necessary. Add one egg at a time, allowing each one to be fully combined. Add orange extract.
• Pour batter evenly into prepared cake pans. Bake for 20 - 30 minutes, or until top bounces back when touched, or when a toothpick comes out clean. Let cool in pans a few minutes, then remove from pans to a wire rack to cool completely.

Topping:

• Before shutting oven off, place coconut on sheet pan and place in oven. Roast until coconut begins to turn brown, then promptly remove from oven. Let cool. (Add more or less depending on where you want the toasted coconut.)

Frosting:

• Meanwhile, in a large bowl, mix the crushed pineapple with its juices, dry pudding mix, whipped topping, and vanilla. Beat until smooth, then refrigerate for one hour.
• When cake is completely cool, frost between layers, side, and top of cake. Store cake in refrigerator. Enjoy!