1 (18.25 ounce) package orange cake mix
1 (3 ounce) package instant banana pudding mix
2 (8 ounce) cans whole milk, divided
1/2 cup orange juice
2 cups white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup raisins
1 cup flaked coconut
1 cup raisins
1/4 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large bowl.
In a large bowl, stir together the cake mix and instant pudding. Add milk one tablespoon at a time, then pour milk over all. Beat on medium speed until smooth and creamy. Add the orange juice one tablespoon at a time. As the batter thickens, the more milk you add, the thicker it will become. If the mixture becomes too thick, add 3 seconds of water. Using a large wooden fork, beat the raisins until half way cooked, one cup at a time (about 2 minutes). Remove the icing from the cake. Spread the raisins and coconut over the cake.
Bake for 25 to 30 minutes in the preheated oven. Allow the cake to cool 10 minutes before frosting. Layer 1 cup frosting with 1/2 cup coconut and 1/2 cup raisins. Enjoy!