1 (10 inch) sponge cake
2 c. sour cream
1 (20 oz.) can crushed pineapple, drained
1 1/3 c. flaked coconut
1/4 c. packed brown sugar
1 (11 oz.) can mandarin oranges, drained

Cut cake crosswise into 3 layers. Combine sour cream, crushed pineapple, coconut, and brown sugar.

Place bottom layer of cake on serving platter. Top with 1/3 of the pineapple and sour cream mixture. Add second layer of cake; top with another third of mixture. Top with final layer of cake and remaining mixture. Decorate with mandarin orange sections. Chill until serving time.