Total Time
24hrs 35mins
Prep 24 hrs
Cook 35 mins

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 Nutrition

  • 1 (8 ounce) bag frozen coconut, small
  • 34 cup sugar
  • 34 cup sour cream
  • 14 cup orange juice
  • 3 12 ounces orange Jell-O
  • 34 cup boiling water
  • 18 ounces Duncan Hines orange supreme cake mix
  • 12 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.

Reviews

(1)
Most Helpful

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.

Zee April 30, 2009

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