Sunny Coconut Cake Recipe

Sunny Coconut Cake Recipe photo by Taste of Home

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"I've been making this easy cake for 15 years and get many requests for the recipe," reports Annette Buckner of Charlotte, North Carolina.

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Sunny Coconut Cake Recipe

Prep: 20 min. Bake: 30 min. + cooling

Yield: 12-16 Servings

20 30 50

Ingredients

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

Directions

In a small bowl, combine the sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate. In large bowl, combine the cake mix, gelatin, water, oil and eggs; mix well.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Split each cake into two horizontal layers. Set aside 1 cup of the coconut filling; spread remaining filling between cake layers. Refrigerate. In a chilled large bowl, beat cream until stiff peaks form; fold into reserved filling. Frost the top and sides of cake. Garnish with oranges. Store in the refrigerator. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 550 calories, 27 g fat (17 g saturated fat), 67 mg cholesterol, 310 mg sodium, 72 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Sunny Coconut Cake in Taste of Home April/May 1999, p67