Sunny Coconut Cake Recipe

Sunny Coconut Cake RecipePhoto by: Taste of Home Sunny Coconut Cake Recipe Rating 4

"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 (18-1/4 ounces) yellow cake mix
  • 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

Healthy Cooking

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Reviews for Sunny Coconut Cake (1)

Sunny Coconut Cake Recipe

Sunny Coconut Cake

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Reviewed on May. 21, 2009 by Melissa52

Wonderful recipe. Yummy. Thanks

 
 
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