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Sunny Coconut Cake

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

12-16 ServingsPrep: 20 min. Bake: 30 min. + cooling

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.

2 of 2

Sunny Coconut Cake (continued)

Directions (continued)

Garnish with oranges. Store in the refrigerator. Yield: 12-16
servings.

Nutrition 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.