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Sunny Coconut Cake

 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.
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.