Caribbean Coconut Cake

Ingredients

• 1 1/2 cups sugar
• 2 cups Daisy Brand Sour Cream
• 6 1/2 cups coconut
• 1 box white cake mix
• 1 box vanilla pudding mix
• 1 1/4 cups water
• 1/4 cup canola oil
• 2 eggs
• 1/4 teaspoon orange extract
• 1 grated rind of 1 orange
• 1 grated rind of 1 lemon

Directions

Filling and Frosting: Combine the sugar and sour cream; beat on high for 1 minute. Add the coconut and mix until incorporated. Transfer the filling and frosting to a tightly covered container. Refrigerate for 24 hours. Cake: Mix together the cake mix, pudding mix, water, oil, eggs, and orange extract on medium for 4 minutes in a large bowl. Fold in the orange and lemon rinds. Bake the batter in two 9-inch buttered and flowered round layer pans according to directions on cake mix package. Cool the cake to room temperature and then thoroughly chill in refrigerator. Ice and layer the cake with the filling. Serve. Store remaining cake tightly covered for up to 3 days.

Nutrition Information

Calories	519 cals
Total Fat	26 g
Cholesterol	43 mg
Dietary Fiber	3 g
Sodium	435 mg
Protein	5 g
Total Carbohydrate	68 g