Recipe by Chef Teresa #2
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.
Top Review by Zee
This was very good and easy to make. I shared with the neighbors and one of them requested the recipe. I imagine kids would really enjoy this. I did not use the coconut as my kids always ask if I've added rice when I do! LOL. Also, I used all of the sour cream mixture for the cake and did not add any to the cool whip topping. I think next time I would try increasing the amount of the sour cream mixture as my cake was a little dry the first day. (I did cook it 5 minutes longer than stated as it initially failed the toothpick test). Also, I would recommend making this the day before and refrigerating overnight as my cake was much better the second day.
- 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 See How It's Made
- Mix coconut, sugar, sour cream and orange juice together.
- Let set overnight in refrigerator.
- The day you make the cake, dissolve Jello in 3/4 cup boiling water and let cool, but not set up.
- Preheat oven 325°F.
- Grease and flour 13x9 inch rectangle pan.
- Mix cake mix, oil, eggs and Jello on high speed for 4 minutes.
- Bake for 30 minutes or until toothpick inserted comes out clean.
- Pierce cake with a wooden spoon handle.
- Let cool.
- Mix 1/4 cup of the coconut mixture with the Cool Whip and set aside.
- Pour slowly rest of coconut mixture over cake.
- Top the cake with Cool Whip mixture.