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Prep Time: 1440 Minutes Cook Time: 35 Minutes |
Ready In: 1475 Minutes Servings: 10 |
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This tastes close to the ice cream I use to eat when I was a kid. My ex-boss and friend gave me this recipe after our plant closed down. She knew I love to bake and she just had to drop by to give it to me. Now my baby sister, I have to make it for her every Christmas. I have used strawberry cake mix and strawberry Jello. Ingredients:
1 (8 ounce) bag frozen coconut, small |
3/4 cup sugar |
3/4 cup sour cream |
1/4 cup orange juice |
3 1/2 ounces orange jell-o |
3/4 cup boiling water |
18 ounces duncan hines orange supreme cake mix |
1/2 cup oil |
4 eggs |
1 (8 ounce) carton cool whip |
Directions:
1. Mix coconut, sugar, sour cream and orange juice together.
2. Let set overnight in refrigerator.
3. The day you make the cake, dissolve Jello in 3/4 cup boiling water and let cool, but not set up.
4. Preheat oven 325°F.
5. Grease and flour 13x9 inch rectangle pan.
6. Mix cake mix, oil, eggs and Jello on high speed for 4 minutes.
7. Bake for 30 minutes or until toothpick inserted comes out clean.
8. Pierce cake with a wooden spoon handle.
9. Let cool.
10. Mix 1/4 cup of the coconut mixture with the Cool Whip and set aside.
11. Pour slowly rest of coconut mixture over cake.
12. Top the cake with Cool Whip mixture.
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