- 1 (10-inch) sponge cake
- 2 cups very sour cream
- 1 can (20 oz.) crushed pineapple, drained
- 3-1/2-ounces flaked coconut
- 1/4 cup packed brown sugar
- 11 ounces mandarin orange sections, drained
Cut cake crosswise into three layers, Combine sour cream, crushed pineapple, coconut flakes, and brown sugar. Place the bottom layer of cake on serving platter; top with 1/3 of the pineapple mixture. Add second layer of cake, top with another third of the pineapple mixture. Top with final cake layer and remaining pineapple mixture. Top with mandarain orange sections. Chill until ready to serve.
By Connie from Cotter, AR
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