Sunny Coconut Cake
2 Cups of sour cream 2 Cups of sugar 1/4 cup of orange Juice (I used fresh squeezed) 1 package (14 Ounces) flaked coconut (No I didn't grated my own) 1 Package of Yellow Cake Mix 1 Package of orange gelatin (3 ounce) 1 Cup of Water 1/3 Cup vegetable oil 2 eggs 1 cup of heavy whipping cream 1 small can of mandarin oranges well drained for garnish. In a mixing bowl, combine sour cream, sugar and orange juice. Cover and refridgerate. (I let mine sit overnight) In another mixing bowl, combine the cake mix, gelatin, water, oil and eggs; mix well. Pour into two greased and floured 9\" round pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire rack to cook completely. Split cakes in half so you have four layers. Set aside 1 cup of the coconut filling: spread the remaining filling between cake layers. Refrigerate. Beat whipping cream until a stiff peak forms: fold into the reserved filling. Frost top and sides of the cake and garnish with the oranges. Refrigerate until serving. This is very good. Would be great served in the summer months. _________________