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Pineapple-Orange Coconut Cake

1 (18.25-ounce) package yellow cake mix
1 1/2 cups milk
1/2 cup granulated sugar
2 cups sweetened flaked coconut, divided use
1 (8-ounce) container frozen nondairy whipped dessert topping, thawed
1/2 cup pineapple chunks, drained
1/2 cup Mandarin orange segments, drained
1 teaspoon finely grated orange peel
3 sprigs fresh mint

1. Prepare and bake cake mix as directed on package for a 13 x 9 x 2-inch baking pan.
2. Cool in pan for 15 minute. Pierce cake with a fork at 1/2-inch intervals. Combine milk, sugar and 1/2 cup coconut in a medium saucepan. Bring to a boil. Reduce heat to low and simmer for 1 minute. Spoon over still-warm cake, spreading coconut evenly over top. Cool completely.
3. Stir 1/2 cup coconut into whipped topping. Spread over cooled cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight.
4. Right before serving, garnish with pineapple, orange segments, orange peel and mint.

Makes 15 servings.