SUNNY COCONUT CAKE
2 cups sour cream
2 cups sugar
1/4 cup orange juice
1 (14-ounce) package flaked coconut
1 (181/4-ounce) package yellow cake mix
1 (3-ounce) package orange gelatin
1 cup water
1/3 cup vegetable oil
2 eggs
1 cup whipping cream
1 (11-ounce) can mandarin oranges, well drained
In mixing bowl, combine first three ingredients. Beat in coconut. Cover and refrigerate. In another mixing bowl, combine next five ingredients; mix well. Pour into two greased, floured 9-inch round cake pans. Bake at 350 degrees 30-35 minutes or until cakes test done. Cool 10 minutes; remove from pans to wire racks to cool completely. Split cakes in half. Set aside 1 cup of coconut filling; spread remaining filling between cake layers. Refrigerate. Beat cream until stiff peaks form; fold into reserved filling. Frost top and sides of cake; garnish with oranges. Refrigerate until serving.
Coconut cake was a favorite for my dad. This recipe, from Kraft Foods, is in his memory:
Ima Red Head