2 c. (16 oz) sour cream
2 c. sugar
1/4 c. orange juice
1 pkg. (14 oz) flaked coconut
1 pkg. (18 1/4 oz) yellow cake mix
1 pkg. (3 oz) orange gelatin
1 c. water
1/3 c. vegetable oil
2 eggs
1 c. whipping cream
1 can (11 oz) mandarin oranges, drained

Combine sour cream, sugar and orange juice. Beat in coconut. Cover and refrigerate. In another bowl, combine cake mix, gelatin, water, oil and eggs, mix well. Pour into 2 greased and floured 9 inch round cake pans.

Bake at 350°F for 30-35 minutes. Cool 10 minutes. Remove from pans and cool completely. Split cakes in half, horizontally. Set aside 1 cup of 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.