Sunny Coconut Cake Recipe

Name: Sunny Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. (16 oz) sour cream; 2 c. sugar; 1/4 c. orange juice; 1 pkg. (14 oz) flaked coconut; 1 pkg. (18 1/4 oz) yellow cake mix; 1 pkg. (3 oz) orange gelatin; 1 c. water; 1/3 c. vegetable oil; 2 eggs; 1 c. whipping cream; 1 can (11 oz) mandarin oranges, drained

Servings: persons

2 c. (16 oz) sour cream
2 c. sugar
1/4 c. orange juice
1 pkg. (14 oz) flaked coconut
1 pkg. (18 1/4 oz) yellow cake mix
1 pkg. (3 oz) orange gelatin
1 c. water
1/3 c. vegetable oil
2 eggs
1 c. whipping cream
1 can (11 oz) mandarin oranges, drained

1
Combine sour cream, sugar and orange juice.
2
Beat in coconut. Cover and refrigerate.
3
In another bowl, combine cake mix, gelatin, water, oil and eggs, mix well.
4
Pour into 2 greased and floured 9 inch round cake pans.
5
Bake at 350 degrees for 30-35 minutes.
6
Cool 10 minutes.
7
Remove from pans and cool completely. Split cakes in half, horizontally.
8
Set aside 1 cup of coconut filling.
9
Spread remaining filling between cake layers. Refrigerate.
10
Beat cream until stiff peaks form.
11
Fold into reserved filling.
12
Frost top and sides of cake.
13
Garnish with oranges.
14
Refrigerate.

1229

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. (16 oz) sour cream, 2 c. sugar, 1/4 c. orange juice, 1 pkg. (14 oz) flaked coconut, and more.

Yes, Sunny Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sunny Coconut Cake

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