1/2 cup coconut
1 (8 ounce) package instant mango pudding mix
4 bananas, sliced
1 1/2 cups packed brown sugar
1/2 cup kool-aid
1 tablespoon orange juice
1 cup pineapple juice
1/2 cup banana juice
1 (10 ounce) can mango halves
1 teaspoon vanilla extract
In a large bowl, mix together coconut and pudding mix. Add bananas, brown sugar, orange juice, pineapple juice and banana juice.
Extract banana pudding mixture from mango halves. Stir this into pudding mixture. Cover and refrigerate for one hour or overnight.
Prepare a cake by placing 1 cup of mango halves in a 9 inch square pan. Fill pan with pineapple halves. Turn and pour mango pudding mixture over pineapple halves. Cover tightly and let stand overnight in refrigerator.
To make mango cake filling, in a saucepan, combine orange juice, banana juice and pineapple juice. Stir in banana pudding mixture and mango halves.
Frost cake with mango lemon frosting. Cover and refrigerate for one hour. Garnish cake with mango lemon frosting.