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Coconut: Sunny Coconut Cake

Source of Recipe

taste of home


List of Ingredients

16 ounces sour cream
2 cups sugar
1/4 cup orange juice
14 ounces flaked coconut
1 package yellow cake mix
3 ounces orange gelatin powder
1 cup water
1/3 cup oil
2 eggs
1 cup whipping cream
11 ounces mandarin oranges, well drained


Recipe

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 inch round cake pans. Bake at 350ºF for 30-35 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. Yield: 12-16 servings. Note: You can also add some oranges in the center layers with the filling if you like to have more mandarin oranges.