Ingredients
2 cups sour cream2 cups sugar1/4 cup orange juice1 package (14 ounces) sweetened shredded coconut1 package yellow cake mix (regular size)1 package (3 ounces) orange gelatin1 cup water1/3 cup vegetable oil2 large eggs1 cup heavy whipping cream1 can (11 ounces) mandarin oranges, well drained
Preparation
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.
