This makes a three-layer cake.
1 box Duncan Hines orange cake mix
1 small box sugar-free instant vanilla pudding mix
1 small box sugar-free orange gelatin
1/2 cup vegetable oil
11/2 cup skim milk
Mix ingredients together and pour into three greased and floured cake pans. Bake at 350 degrees F for 30 minutes, or until cake tests done.
1 (15 ounce) can crushed pineapple, drained
1 (8 ounce) carton sour cream
1 (12 ounce) package frozen coconut
2 cups granulated sugar
Combine ingredients. Reserve 1 cup of the mixture to mix with whipped topping later to cover cake.
Spread remaining filling between layers and on top of cake. Combine the 1 cup reserved filling with 8-ounce container of light whipped topping and cover the entire cake. Refrigerate until ready to serve.