Preheat your oven to 350°F (175°C) and grease three round cake pans with butter or cooking spray, then sprinkle with flour.

In a large bowl, mix the boxed white cake mix, 1 ½ cups milk, ½ cup vegetable oil, and 4 eggs. Add instant vanilla pudding and orange gelatin, mix until smooth and fluffy for about 2 minutes.

Pour the batter evenly into the prepared cake pans and bake for approximately 25 minutes, or until a toothpick comes out clean.

Let the cakes cool in pans for 10 minutes, then run a knife around edges and invert onto wire racks to cool completely.

In a bowl, combine well-drained crushed pineapple, 2 cups sugar, 3 ½ cups shredded coconut, and 1 cup sour cream. Set aside 1 cup of this mixture for frosting.

To assemble, place the first cake layer on a serving plate and spread half of the filling over it. Add the second layer and spread the remaining filling, then top with the final cake layer.

Combine thawed whipped topping with the reserved pineapple mixture and frost the top and sides of the cake for a beautiful finish.

Refrigerate the cake for at least 2 hours before serving, then garnish with fresh orange slices, pineapple pieces, and extra shredded coconut.