10 inch angel food cake
2 c. sour cream
20 oz. can (1 3/4 c.) crushed pineapple, drained
1 1/3 c. flaked coconut
1/4 c. packed brown sugar
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 one third of the pineapple mixture. Add second layer of cake; top with another third of pineapple mixture. Top with final cake layer and remaining pineapple mixture. Top with mandarin orange sections. Chill until serving time.