1 (3-ounce) box orange gelatin
1/3 cup vegetable oil
2 large eggs
3/4 cup water
3/4 cup orange juice
Icing (recipe follows)
Preheat oven to 350 degrees. Mix all ingredients in large mixer bowl and beat at medium speed for 2 minutes.
Bake in a greased 13 x 9 x 2-inch baking pan for 30 to 40 minutes or until cake starts to come loose from edges of pan and a toothpick inserted in the middle comes out clean. Cool cake completely.
Makes 12 servings.
Icing:
8 ounces (1 cup) sour cream
1/3 cup orange juice (might need a bit more)
1 cup granulated sugar
1 (8-ounce) container frozen non-dairy whipped topping, thawed
1 cup shredded coconut
Mix sour cream, orange juice, and sugar well. Fold in Cool Whip and coconut. Spread on cooled cake. Store in refrigerator.