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Sunshine Coconut Cake

Russ Myers


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

★★★★★ 3 votes
12 -16 servings
20 Min
35 Min


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


1In a mixing bowl, combine sour cream, sugar, and orange juice. Beat in coconut. Cover and refrigerate
2In 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.
3Cool for 10 minutes; remove from pans to wire rack to cool completely.
4Split 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.

About Sunshine Coconut Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom