Preheat oven to 350 degrees. Spray the 10 cup Party Bundt Pan with Baker’s Joy.
Put the cake mix, vegetable oil, water and egg whites into a large mixing bowl. Beat on low speed for two minutes and then 2 minutes by hand with a whisk.
Pour two cups of the batter into a smaller bowl. Add the coconut extract and stir until blended. Pour into pan carefully. Tap to bring air bubbles to the top.
Pour 2 cups of batter into a second bowl. Add the orange extract, 4 drops of red food coloring and 6 drops of yellow food coloring. Stir until blended. Carefully pour into the pan in small amounts. (Tip: use a measuring a cup). Distribute evenly over the first layer. Gently tap pan to bring up air bubbles.
Add 2 tsp pure lemon extract and 8 drops of yellow food coloring to the remaining batter in the mixing bowl. Stir until blended. Add to the pan in the same manner as before.
Make the glaze after the cake has completely cooled.
Put white chocolate chips in a double boiler over hot water. When they start to look shiny add the boiling water, food coloring and coconut extract. Stir constantly until smooth. Allow to cool for 15 minutes, and then drizzle over the cake and sprinkle candy corn on top and around the bottom of the cake.
Bake in preheated oven for 40 minutes at 350 degrees. Test for doneness with a bamboo skewer inserted in the middle. Cake is done when skewer comes out clean. Allow to cool for 10 minutes, and then move to wire rack to cool completely.
Serves up to 20.