Orange Sherbet Cake 1 (18.25 ounce) package Deluxe Orange Supremem Cake Mix 1 (3 ounce) box orange-flavored gelatin 2 eggs 1/3 cup vegetable oil 1 cup water 1 (9 ounce) package frozen coconut 1 (8 ounce) container sour cream 2 cups sugar 1/4 cup frozen orange juice container 1 (12 ounce) container frozen nondairy whipped topping, thawed Preheat oven to 350 F. Grease and flour 2 (9 inch) round cake pans. Set aside. In a mixing bowl, combine the cake mix, gelatin, eggs, oil, and water. Beat well with an electric mixer. Divide the batter among the prepared pans. Bake until a wooden toothpick inserted into the center of each cake comes out clean, about 25 to 30 minutes. Let the cake cool in the pans for 10 minutes. Remove to wire racks to cool completely. In a medium bowl, combine the coconut, sour cream, sugar, and orange juice concentrate for the filling. Stir well. Cut the cake layers in half horizonally to make 4 layers. Spread the filling between the layers. Spread the whipped topping on top and the sides of the cake.
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