Directions:
- In a small bowl, combine the sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate. In large bowl, combine the cake mix, gelatin, water, oil and eggs; mix well.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Split each cake into two horizontal layers. Set aside 1 cup of the coconut filling; spread remaining filling between cake layers. Refrigerate. In a chilled large bowl, beat cream until stiff peaks form; fold into reserved filling. Frost the top and sides of cake. Garnish with oranges. Store in the refrigerator. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 373.06 Kcal (1562 kJ) | ||
| Calories from fat | 128.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.33g | 22% | |
|---|---|---|---|
| Cholesterol | 42.63mg | 14% | |
| Sodium | 283.81mg | 12% | |
| Potassium | 78.24mg | 2% | |
| Total Carbs | 59.55g | 20% | |
| Sugars | 20.62g | 82% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 3.67g | 7% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.6mg | 4% | |
| Calcium | 88.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 301.5 Kcal (1262 kJ) | ||
| Calories from fat | 104.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.58g | 22% | |
|---|---|---|---|
| Cholesterol | 34.46mg | 14% | |
| Sodium | 229.37mg | 12% | |
| Potassium | 63.23mg | 2% | |
| Total Carbs | 48.12g | 20% | |
| Sugars | 16.67g | 82% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 2.97g | 7% | |
| Vitamin C | 3.1mg | 6% | |
| Iron | 0.5mg | 4% | |
| Calcium | 71.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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