Name: Sunny Coconut Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 cups 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 large eggs -; 1 cup heavy whipping cream -; 1 can (11 ounces) mandarin oranges, well drained -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Sunny Coconut Cake

1. 2 cups sour cream -

2. 2 cups sugar -

3. 1/4 cup orange juice -

4. 1 package (14 ounces) sweetened shredded coconut -

5. 1 package yellow cake mix (regular size) -

6. 1 package (3 ounces) orange gelatin -

7. 1 cup water -

8. 1/3 cup vegetable oil -

9. 2 large eggs -

10. 1 cup heavy whipping cream -

11. 1 can (11 ounces) mandarin oranges, well drained -

How to cook deliciously - Sunny Coconut Cake

1. Stage

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. Stage

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. Stage

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.