SUNNY COCONUT CAKE

2 cups (16-oz) sour cream

2 cups sugar

1/4 cup orange juice

1 pkg (14-oz) flaked coconut

1 box (18 1/4-oz) yellow cake mix

1 pkg (3-oz) orange gelatin

1 cup water

1/3 cup canola or coconut oil

2 large eggs

1 cup whipping cream

1 can (11-oz) mandarin oranges, well drained

Preheat oven to 350 degrees.

Grease and flour 2 9-inch round cake pans, set aside.

In a mixing bowl, combine sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate.

In another bowl, combine the cake mix, gelatin, water, oil and eggs, mix well. Pour into the two prepared cake pans. Bake at 350 degrees for 30 to 35 minutes or until cakes test done when a wooden toothpick is inserted in the centers and comes out clean. Cool in pans 10 minutes then remove from pans to wire rack/s to cool completely.

Split completely cooled cakes in half horizontally.

Set aside 1 cup of the coconut filling. Spread the remaining filling between the cake layers and refrigerate.

Beat cream until stiff peaks form then fold in the reserved coconut filling. Use to frost sides and top of cake. Garnish with the mandarin oranges.

Yield: 12-16 servings

This is an old recipe and photo from TOH 1999.