sunshine coconut cake

Name: Sunshine Coconut Cake
Prep time: 20 min
Cook time: 35 min
Yield: 12
Cuisine: American
Ingredients: - 2 c. sour cream (16 oz); - 2 c. sugar; - 1/4 c. orange juice; - 14 oz. flaked coconut (1 pkg.); - 1 pkg. yellow cake mix; - 1 pkg. orange gelatin (3 oz); - 1c. water; - 1/3 c. vegetable oil; - 2 eggs (some recipes require 3 eggs); - 1 c. whipping cream; - 11 oz. can mandarin oranges, well drained

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This is one of the best tasting and eye appealing cakes I have ever baked. My wife claims this as her Birthday Cake.

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(3 ratings)

yield 12 -16 servings

prep time 20 Min

cook time 35 Min

method Bake

Ingredients For sunshine coconut cake

2 c. sour cream (16 oz)
2 c. sugar
1/4 c. orange juice
14 oz. flaked coconut (1 pkg.)
1 pkg. yellow cake mix
1 pkg. orange gelatin (3 oz)
1c. water
1/3 c. vegetable oil
2 eggs (some recipes require 3 eggs)
1 c. whipping cream
11 oz. can mandarin oranges, well drained

How To Make sunshine coconut cake

1
In a mixing bowl, combine sour cream, sugar, and orange juice. Beat in coconut. Cover and refrigerate

2
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.
3
Cool for 10 minutes; remove from pans to wire rack to cool completely.
4
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.
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