Sunny Coconut Cake Recipe

4.5 4 4
Sunny Coconut Cake Recipe
Sunny Coconut Cake Recipe photo by Taste of Home
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Sunny Coconut Cake Recipe

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4.5 4 4
Publisher Photo
"I've been making this easy cake for 15 years and get many requests for the recipe," reports Annette Buckner of Charlotte, North Carolina.
Recommended: 21 Easter Cake Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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) sweetened shredded 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 in 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.
Originally published as Sunny Coconut Cake in Taste of Home April/May 1999, p67

Nutritional Facts

1 piece: 550 calories, 27g fat (17g saturated fat), 67mg cholesterol, 310mg sodium, 72g carbohydrate (56g sugars, 2g fiber), 5g protein.

  • 2 cups (16 ounces) sour cream
  • 2 cups sugar
  • 1/4 cup orange juice
  • 1 package (14 ounces) sweetened shredded 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
  1. 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.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
Originally published as Sunny Coconut Cake in Taste of Home April/May 1999, p67

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lvarner User ID: 35803 86123
Reviewed Nov. 1, 2014

"Very tasty! It is nice and moist. It's a very refreshing cake. I especially love serving this in spring and summer."

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taxiforruss User ID: 1391743 203065
Reviewed Apr. 16, 2012

"Delicious! Especially if stored in fridge over night. No leftovers to share with this one."

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Santa O'Neill User ID: 4406277 51870
Reviewed Feb. 18, 2012

"Very good, nice and moist. everyone loved it."

MY REVIEW
Melissa52 User ID: 3273195 53070
Reviewed May. 21, 2009

"Wonderful recipe. Yummy. Thanks"

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