Orange Sherbet Cake

Recipe courtesy of Betty Perkins of Rutherford EMC.

1 box Duncan Hines orange cake mix
1 box (3-ounce) orange jello
1 cup cold water
1/3 cup oil
2 eggs

Mix above ingredients and bake in two greased and floured layer pans at 350 degrees for 30 minutes or until done. Cool layers completely. Split layers so you will have 4 layers.

Filling

1 carton (16 ounces) sour cream
2 cups sugar
1 package (12 ounces) frozen coconut
1/3 cup orange juice (frozen)

Mix and spread between layers only reserving 1 cup for frosting.

Frosting

1 cup filling mixture
1 large (16 ounces) Cool Whip

Mix well and cover cake.