Sunny Coconut Cake

2 cups (16 ounces) sour cream
2 cups sugar
1/4 cup orange juice
1 package (14 ounces) flaked coconut
1 package (18-1/4 ounces) yellow cake mix
1 package (3 ounces) orange gelatin
1 cup water
1/3 cup vegetable oil
2 eggs
1 cup whipping cream
1 can (11 ounces) mandarin oranges, well drained

In a mixing bowl, combine sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate. In another mixing bowl, combine the cake mix, gelatin, water, oil and eggs; mix well. Pour into two greased and floured 9-in. round cake pans.

Bake at 350 degrees for 30-35 minutes or until cakes test done. Cool for 10 minutes; remove from pans to wire racks to cool completely. Split cakes in half. Set aside 1 cup of the coconut filling; spread remaining filling between cake layers. Refrigerate.

Beat cream until stiff peaks form; fold into reserved filling. frost top and sides of cake; garnish with oranges. Refrigerate until serving. Makes 12-16 servings.