In a mixing bowl, combine sour cream, sugar, and orange juice. Beat in coconut. Cover and refrigerate
In another mixing bowl, combine the cake mix, gelatin, water, oil, and eggs, mix well. Pour into two greased and floured 9 inch round cake pans. Bake at 350 F. for 30-35 minutes or until cakes test done.
Cool for 10 minutes; remove from pans to wire rack to cool completely.
Split cakes in half. Set aside 1 cup of the 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.