Hawaiian Sunset Cake

Hawaiian Sunset Cake 4 eggs, beaten 1/2 cup oil 1 1/2 cup milk 1 package (3.4 ounce size) instant vanilla pudding mix 1 package (3 ounce size) orange gelatin powder 1 box orange cake mix Filling 1 can (15 ounce size) crushed pineapple, drained 1 package (12 ounce size) frozen coconut 1 carton (8 ounce size) sour cream 2 cups sugar Topping 1 carton (8 ounce size) cool whip Preheat oven to 350 degrees. Grease and flour three 9" cake pans. Mix all ingredients together. Beat on medium speed for 3 minutes. Pour into the three prepared cake pans. Bake at 350 for 30 minutes or until knife inserted in center comes out clean. Cool layers before adding filling and topping. Filling: Remove as much liquid as possible from pineapple. Mix all ingredients. Take out 1/2 cup mixture and reserve for topping. Spread remaining filling between layers and on top. Topping: Mix together reserved filling mixture with 8 oz. Cool Whip. Spread on sides and top of cake. Refrigerate overnite (or even better, make a day ahead).