Sunny Coconut Cake

  • I made this cake last week and it was a big success!

    2 cups sour cream
    2 cups sugar
    1/4 cup orange juice
    1 package (14 oz) flaked coconut
    1 package (18-1/4 oz) yellow cake mix
    1 package (3 oz) orange gelatin
    1 cup water
    1/3 cup vegatable oil
    2 eggs
    1 cup heavy whipping cream
    1 can (11 oz) mandarin oranges, well drained

    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 9in cake pans. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

    Split cakes in half. ( I use dental floss to split the layers) Set aside 1 cup of the coconut filling; spread remaining filling between cake layers. Refrigerate. Beat cream until stiff peaks form( I always chill my beaters and mixing bowl before doing this) fold in reserved filling. Frost top and sides of cake;garnish top with oranges. Refrigerate until serving.

    Submitted by Annette Buckner to Taste of Home Cake edition