1 box orange cake mix
1 (3 oz.) box orange Jello
1/3 c. oil
1 1/4 c. water
3 eggs

ICING:

1 (8 oz.) container sour cream
1 (12 oz.) pkg. frozen coconut
1/2 c. frozen undiluted orange juice
1 1/4 c. sugar
1 (8 oz.) carton Cool Whip

Blend all ingredients and pour into two 9-inch cake pans that have been greased and floured. Bake at 350 degrees for 20-25 minutes. After cake cools, slice layers.

ICING: Combine sour cream and coconut. Add sugar to orange juice and stir until juice is dissolved. Combine orange juice and coconut mixture and fold in Cool Whip. Spread between 4 layers of cake. Refrigerate.