Orange Sherbet Cake - cooking recipe

Ingredients

2 c. sour cream
2 c. sugar
2 Tbsp. orange juice
2 (9 oz.) pkg. frozen coconut
12 oz. whipped topping
1 (2 layer) pkg. orange cake mix
1 (3 oz.) pkg. orange gelatin
2 eggs
1/2 c. oil
1 c. water

Preparation

Mix sour cream, sugar and orange juice in large bowl.
Stir in coconut.
Reserve 1 cup whipped topping.
Fold remaining whipped topping into sour cream mixture.
Chill for 24 hours.
Combine cake mix, gelatin, eggs, oil and water in mixer bowl; beat well.
Pour into 2 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 20 to 25 minutes or until layers test done.
Remove to wire racks to cool.
Split layers into halves horizontally.
Reserve 1 cup icing.
Spread remaining icing between layers.
Mix reserved whipped topping and reserved icing in bowl.
Spread over top of cake.
Chill in airtight container in refrigerator for 1 to 2 days. Yield:
12 servings.