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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sunny Coconut Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions