Sunny Coconut Cake Recipe

Sunny Coconut Cake Recipe

  • 2 cups sour cream
  • 2 cups sugar
  • 1/4 cup orange juice
  • 1 (14 ounce) package flaked coconut
  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3 ounce) package orange Jell-O®
  • 1 cup water
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 cup whipping cream
  • 1 (11 ounce) can mandarin oranges, well drained
  1. In a mixing bowl, combine sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate. In another mixing bowl, combine the cake mix, gelatin, water, oil and eggs; mix well. Pour into two greased and floured 9-in. round cake pans.
  2. Bake at 350 degrees F for 30-35 minutes or until cakes test done. Cool for 10 minutes; remove from pans to wire racks to cool completely. Split cakes in half. Set aside 1 cup of the coconut filling; spread remaining filling between cake layers. Refrigerate. Beat cream until stiff peaks form; fold into reserved filling. frost top and sides of cake; garnish with oranges. Refrigerate until serving.
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